Les Servages - Menú completo

Grilled with olive oil, freshly cooked crunchy green French asparagus, ‘Bianchetto’ truffles, mashed “dauphinoise” potatoes.

‘Meyer’ lemon sauce, “des sables des Landes” French violet asparagus, potatoes mashed with olive oil.

(Monts Lagast).

Shoulder ham (100% Bellota), Lomo, chorizo

à l'huile d'Olive

Prawns poached and marinated in lime, with avocado purée, langoustine bisque, croutons, aioli.

Snails in a pork shank and pig's trotters’ broth.

Home-smoked salmon, sea bass marinated in juniper berries and gin, blinis, lemony ricotta and mascarpone, root vegetable coulis.

Carpaccio of poached monkfish fillet marinated in sumac, cremet, rocket and watercress coulis, parcels of Iberian Lomo.

Pan-fried prawns in olive oil, garlic and ‘Rosiers sur Loire’ sweet ‘Gorria’ pepper, risotto with saffron threads and ‘Grana Padano’ parmesan.

Grilled, cream of shellfish, seasonal vegetables.

Rib for 2 people.

Approximate weight 300 gr.

‘Glace des Alpes’ artisan ice cream maker) Raspberry, raspberry eau de vie Lemon, vodka Green Chartreuse, 'Les Pères Chartreux ' liqueur. Vanilla ice cream, Aged Rum Pear, Poire Williams liqueur

Caramelised apple puffed crepe, apple purée, vanilla ice-cream. (15 minutes needed for caramelising and cooking)

Creamy dark chocolate, vanilla Chantilly cream/mascarpone, dark chocolate shavings.

Chestnut purée, caramelised almonds and dacquoise, whipped cream/mascarpone, vanilla caramel.

Lime and green chartreuse iced “bomb”, wild blueberry coulis.

South-West 'Clery ' strawberries, pan-fried and flambéed in Grand Marnier, vanilla ice cream, shortbread biscuits.

Pineapple, vanilla ice cream, coconut meringue.

Caramelised apple puffed crepe, apple purée, vanilla ice-cream. (15 minutes needed for caramelising and cooking)

2 people (400g). 1 person (300g).36 €

Val d’Arly Tomme de Montagne, potatoes, Parma cured ham, cooked Gascony Ham Italian charcuterie. (Served for 2 people) Price per person

Cured Parma Ham and Tomme de Montagne.

Potatoes fried with onions, dairy reblochon cheese from Bogève, salad, Parma cured ham.

French beef

Grilled in its juice, crozet “risotto” with Parmesan Reggiano and morel mushrooms. (Buckwheat crozets made by the chef)