L'Epicurien

Assiette dégustation selon la sélection du Chef

Saint-Marcellin cheese vol-au-vent with chanterelle mushrooms, country-style bacon cream

Butternut squash velouté with chestnuts

Venison terrine with hazelnuts, foie gras heart and fig chutney

Smoked trout cheesecake on a muesli shortbread base

Scallop gougère with leeks, pumpkin emulsion

Butternut squash velouté with chestnuts (vegetarian)

Saint-Marcellin cheese vol-au-vent with chanterelle mushrooms, country-style bacon cream

Venison terrine with hazelnuts, foie gras heart and fig chutney

Smoked trout cheesecake on a muesli shortbread base

Fish of the day with Parmesan cheese risotto

Wild mushroom ravioli on a creamy parmesan sauce (vegetarian dish)

Vercors trout gravlax, ricotta ice cream and Espelette pepper

Scallop gougère with leeks, pumpkin emulsion

Gratinated snail brioche, morel mushroom sauce

Semi-cooked foie gras with autumnal centre, seasonal chutney and brioche toast

Grenobloise-style turbot fillet (brown butter, lemon, capers), parmesan risotto

Duck breast with porcini mushrooms and Sarlat-style potatoes

Beef ribsteak cooked with truffle butter served with homemade French fries

Grenobloise-style turbot fillet (brown butter, lemon, capers), parmesan risotto