The 4 * La Ferme du Lac hotel and its restaurant Au Vieux Chalet will be closed from Saturday December 21 to Wednesday December 25, 2019 included. Reopening on December 26 afternoon.
We wish you excellent end of year celebrations!
You will find "à la carte" dishes made with local products depending of seasons. As well as our « daily specials », menus and chef’s suggestions.
In all our menus, vegetarian dishes are offered. On request, we can adapt our cuisine to specific diets: without salt, without gluten, vegan, without sugars...
With their shells covered by their famous garlic herb butter
Velcet, perfect egg, sparkling of purslane graden from Baud, crushed roasted hazelnuts, little croutons
Tartichèvre, potatoes, smocked bacon, foam of goat cheese from la Pierre à Laya, sorbet of rocket salad
Just snacked, leek declination, raviole, salted dentelle, creamy of coral urchin
Duck foie gras half-cooked, fig and nuts marbled, jelly of Boukka, lukewarm brioche
Our way beef tartare, grilled potatoes, some leaves
Another version, grilled for a few seconds
Guinea fowl leg from Ardeche, stuffed with black olives, chorizo juice, early vegetables, spelt with paëlla flavour
Square cooked low temperature, glazed with honey and balsamique vinegar, red mustard juice frome Baud, early vegetables, mashed Butternut
Rumb of veal cooked low temperature, caramelized, two cooking calf weestbread, lemon balm juice, early vegetables, fried potatoes
Cod fish cooked with cocoa butter, parkling butter sauce with 'Ayze de chez Belluard", aerly vegetablezs, polenta with herbs
"Chaudrée du Quebec" fishes and shellfishes... perwinkle, whelk, mussel, dorado, monkfish, red mullet, langoustines, aïoli, grilled bread, rice three colors and early vegetables
Like a couscous, langoustine, scallops, sea fruits, lbster sauce, spiced semolina, caramelized chickpeas
Main course version. Velvet, perfect egg, sparkling of purslane garden from Baud, crushed roasted hazelnuts, little croutons
Spelt cooked in vegetables juice, with Beaufort and Soja milk, small vegetables, pesto, crackling biscuit
Méli-Mélo of early vegetables, panais, boulgour, cereals bio, ricotta, soft-boiled egg, early spinach
Homemade bread with seaweed, small vegetables, candied vegetables galette, ricotta, cabbage Kale, black raddish, pesto of fennel
Plain served cottage cheese complement with sugar
Cottage cheese served with the fudge of the moment
Typical cheese from our region
Surprise desserts accompanied by a flute of champagne
Crème brûlée with Tonka Beans, apple compote from Savoie, iced cinnamon
Creamy, shortbread with spices, candied banana, cofee emulsion, cocoa sorbet
Checkmate around foam of Gianduja, lemon creamy, biscuit madeleine, chocolat ganache from Saint Domingue, iced vanilla
Carpaccio, salpicon of kiwi, chastnut honey from Bellevaux, crocking bubble of sugar flamed with rum, iced coco
Without sugar added... greedy declination between this fruit, sweet potato and vanilla
Croziflette with green salad