The autumn menu is served
Wild mushrooms, Bauges pigeon, Savoy apple roasted with fir honey: autumn arrives on the menu.
As the first frosts arrive, the kitchen changes pace. Foragers bring us ceps and chanterelles, Bauges farmers their first pigeons, and Savoy orchards apples that have taken their time to ripen.
The Ombelle menu now features pigeon roasted on the crown, served with a juniper jus. For dessert, Inès Rolland roasts the apple with fir honey and pairs it with farmhouse cider ice cream.
The Garden menu follows the same season, entirely plant-based: hay broth and mushrooms, toasted buckwheat, pear and meadowsweet.