L'Epicurien

Assiette dégustation selon la sélection du Chef

Cream of porcini mushroom soup, hazelnut espuma

Celeriac remoulade millefeuille with smoked trout on bell pepper coulis

Duck terrine with prunes, foie gras heart

Kromesky fritter with St Marcellin (local cheese) with country bacon

Fried soft-boiled egg florentine style, shaved grisons beef

Cream of porcini mushroom soup, hazelnut espuma

Celeriac remoulade millefeuille with smoked trout on bell pepper coulis

Duck terrine with prunes, foie gras heart

Kromesky fritter with St Marcellin (local cheese) with country bacon

Gratinated ricotta and spinach ravioli with beaufort cheese, rocket cream

Fish of the day with Parmesan cheese risotto

Fried soft-boiled egg florentine style, shaved grisons beef

Smoked salmon maki, fresh cheese with yuzu, country bread toast

Crispy scallops, black venere rice, langoustine bisque

Pan-seared foie gras escalope with candied pears on brioche toast

Veal chop in a parmesan crust, reduced jus and seasonal purée

Duck breast, raspberry jus with sarlat-style potatoes

Beef ribsteak cooked with truffle butter served with homemade French fries

John Dory fillet « à la Grenobloise », parmesan cheese risotto