Published October 01, 2024
Janine Marsh, journalist for Good Life France magazine, explored our hotel and shares her findings with you.
Read the article here (from page 76)
TASTE . SHARE
Organic Mimosa Egg, sage oil and sage flowers – €12
Pâté croûte with veal sweetbreads, morel mushrooms, blood sausage, and roasted pistachios – €18
Trout Gravlax from the Isère region, beetroot condiment, tangy lime sour cream – €16
Eggplant Puree, apricots from the Rhône Valley summer mushrooms – €12
Falafels made with chickpeas, served with a tarragon-infused devil’s sauce – €12
Calf's head in tempura, with gribiche sauce – €14
Choice of casseroles:
Baby potatoes / Salad / Candied vegetables / Quinoa tabbouleh - €5
Plates:
Panel of three regional cheeses – €18
Platter of regional cold cuts, homemade pickles – €18
Sheep's Milk Cheese Platter – €18
CHEESES
Saint-Marcellin Aged, Grenoble walnuts, and fresh herbs – 9€
DESSERTS
Fresh plum, Breton shortbread, vanilla pastry cream – €10
Ice cream sundae with corn-vanilla ice cream, fig tartare, and popcorn – €10
Frozen nougat, apricots, dried fruit, and rosemary – 10€
Dulcey Dessert, coffee ice cream – €12
Affogato : vanilla ice cream and espresso – €8
Dish of the Day – €19 Appetizer/Main Course or Main Course/Dessert – €26 Appetizer / Main Course / Dessert – €31
APPETIZERS
Artichokes à la barigoule, tarama, ice fishing
or
Bluefin tuna tataki, homemade teriyaki sauce, summer vegetable salad
MAIN COURSES
Saithe with Romesco Sauce
Veal Fillet, Served with Herb Sauce
Side Dishes Choose from:
Baby potatoes / Salad / Candied vegetables / Quinoa tabbouleh
CHEESE or DESSERTS
Half a Saint-Marcellin, Grenoble walnuts
Fresh plum, Breton shortbread, vanilla pastry cream
Ice cream sundae, corn-vanilla ice cream, fig tartare, and popcorn
