Hotel with valley view, warm and friendly atmosphere: Welcome to the “La Croix de Savoie” restaurant. Here, way is made to local and seasonable products, selected thanks to their quality.
In the kitchen, the chef makes innovations and let everyone discover new savours mixed with new harmonies.

The courses, classical or more unusual, are made up to date again, thought and prepared according to the chef’s sensibility and inspiration: greedy stroll around peach, osso bucco terrine braised with foie gras, stewed vanilla rhubarb, “entremets” of scallops in a jasmine and poppy vinegar marinade, zucchini cream with almonds, dumpling of rose sorbet, chanterelle mushroom cappuccino and its “chalky” tome cheese, olive oil cookie, stewed raspberries and raspberry sorbet with yellow and red sweet peppers.

For all that the local specialities are not forgotten: old fashioned diots (sort of sausage) with wine from Savoy and “crozets” (typical pasta) cooked “au gratin” with Beaufort cheese, cooked “au gratin reblochon” cheese, fondue “savoyarde” with boletus mushrooms, “reblochonade”, steamed Fera fish fillet and vegetable tartare, bilberry flat cake its syrup and dumpling of vanilla ice cream, orange cream and its light carrot mousse.
A very original version for discovering the local cooking.

THE GOURMET'S LETTER

Dear customer,

As you will be able to notice it, all our menus were primarily based on products of season , selected with care and for their qualities.

We prefer to miss one temporarily them with the chart, rather than to be used a product as lower quality.
At each season, I try to innovate and to make you discover new savors, new harmony .
If our chart seems to you short if waiting seems to you long, will know that we even carry out all us; we are craftsmen .
I propose to you dishes more or less traditional given to the style of the day but worked with my way.
I wish you a good tasting and thanks you for your confidence, while hoping to receive you on other occasions.

Edwige TIRET