Revisiting the riches of the land
Here, mountain cuisine is revisited - happily - as a playground, with the search for perfection in mind. Following the seasons, the winter menu features dishes with smooth and creamy textures, with a focus on cheeses of course, but also on mushrooms and truffles, products dear to the chef. In summer, the focus is on fresh and crunchy dishes, with dishes based on vegetables or cheeses worked with lightness, such as the low-fat serac, which is worked in a siphon. Not forgetting beautiful vegetarian compositions such as the Celery root in a hazelnut bread crust, with a vegetable truffle juice. As for the desserts, they display their greediness daily on the buffet: blueberry tart, timeless childhood desserts such as floating islands with pralines, clafoutis with seasonal fruits... Knowing that for the chef, "greediness begins with the eyes..."