Description
This 15th century château, converted into a charming hotel and restaurant, serves a very high standard of cuisine prepared by Pascal Colliat and his assistant David Alessandria. Using market fresh produce, their classic dishes with a very contemporary twist pay faithful tribute to local flavours. The cellar contains some 3,800 bottles and 420 different labels.
A la carte
- Composition d’un Foie Gras de Canard aux Fruits Rouges
- Canon d’Agneau de nos Régions, Farçon Savoyard,
- Canon d’Agneau de nos Régions, Farçon Savoyard,
Tarifs
- Menu déjeuner : 28€
- Menu : de 45€ à 60€
- Prix moyen à la carte (entrée, plat, dessert, hors boisson) : 50€
Equipe
Fermeture
Fermeture hebdomadaire : open every day
Plan d'accès