GOURMET EXCURSIONS
In 5 stages Menu served to all guests - 120 €
Food & wine pairing Menu served with 4 glasses of wine - 170 €

In 7 stages Menu served to all guests - 150 €
Food & wine pairing Menu served with 6 glasses of wine - 220 €

Vegetarian, in 5 stages
A vegetarian menu prepared by the chef with seasonal products - 98 €
Food & wine pairing Menu served with 5 glasses of wine - 150 €
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PREAMBLE
Mushrooms, buckwheat, egg yolk, lovage - 42 €
Langoustines, fennel, grapefruits, Meadowsweet - 50 €

LAKE & OCEAN
Lake Fishing, peas, herbs, fish bones juice - 54 €
Ocean Fishing, courgette, condiments, saffron - 60 €

LAND
Lamb, eggplant, black garlic, caraway - 60 €
Veal, “Savoyard farcement”, girolles - 64 €

VEGETAL
Summer vegetables, a palette of textures - 42 €

THE GRAZING
Selection of mature cheeses from our alpine pastures - 24 €

SWEETS
By our pastry chef Pierre Ouvrard
Cherry, sheep yogurt, genepi - 24 €
Fig, chocolate, honey - 24 €

Net rates in euros, taxe and services included.
Allergen’s list available on request.

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OUR ARTISANS

Fruits and vegetables

La ferme des 4 saisons à Reignier

Les jardins d’Elie à Passy

Agriz à Saint-Genis-Laval

Mushrooms

La Maison du champignon

à La Motte-Servolex

Fish

Pécheur du Léman Raphaël Jordan à Margencel

Piscicultures Petit à Saint Germain-de-Joux

Disserkoi à Bozel en direct des criées

Cured meat

La Maison Baud à Villaz

Meat

Lamb : GAEC de Chessin à Marland

Veal : La ferme des Crues à Eteaux

Eggs

La mère Gaud à Ballaison

Cheese, butter and cream

La Coopérative du Val d’Arly

Les Caves d’Affinage de Savoie

La croix du Planay à Megève

La Bergerie des 2 Savoie à flumet

Cocolate

Cocoa Valley à Villaz

Honey

Ruchers des 3 cousins à

St Gervais les Bains

Anthony Bisquerra has forged strong ties with artisans all over, from the Atlantic coast up to Megève.

Each season, they supply him with fresh produce from their farms, gardens and fishing nets.

Depending on our deliveries, occasionally an item may not be available to prepare your dish.

We serve French meat.

Anthony Bisquerra and his teams wish you a pleasant

Gourmet Excursion

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