MENU DES P'TIT PAGUS
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The Feast to Share Among Friends
LA MANGEAILLE DU DÉ A PARTAGER ENTRE AMI
La Mure roasted caillette (hot)
La caillette de La Mure rôtie (chaud)
Caillette is a type of pâté or terrine, typically made from pork and greens. This version is roasted and served hot. It is a traditional dish from the south of France.
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Homemade country terrine with Chartreuse and walnuts
La terrine de campagne maison à la Chartreuse et aux noix
A country-style terrine is a rustic pâté, often made with coarsely ground pork and other meats. This version is flavored with Chartreuse liqueur and walnuts, adding a unique herbal and nutty flavor.
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The Straw and the Snout
LA PAILLE ET LE GROIN
Andouillette cooked with mustard seeds
Andouillette cuisinée aux graines de moutarde
Andouillette is a type of French sausage made from pork, chitterlings (pig intestines), pepper, wine, and seasonings. This version is cooked with mustard seeds and served with gratin dauphinois, a creamy potato bake.
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Artisanal Murçon from La Mure with ravioli
Murçon artisanal de La Mure aux ravioles
Murçon is a type of sausage from the Isère region of France, specifically from La Mure. It is made with pork and spices. This dish features the sausage served with ravioli.
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Unrolled calf's head
Tête de veau pas roulée
Tête de veau is a traditional French dish made from calf's head. This version is served 'unrolled' and accompanied by sauce gribiche (a cold egg sauce), steamed potatoes, and carrots.
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Hanger steak with shallots
Onglet de bœuf à l'échalote
Onglet, also known as hanger steak, is a flavorful cut of beef. This dish features the steak cooked with shallots and served with gratin dauphinois.
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Hanger steak with morel sauce
Onglet de bœuf sauce morilles
Onglet, also known as hanger steak, is a flavorful cut of beef. This dish features the steak served with a creamy morel mushroom sauce and gratin dauphinois.
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Let's go see in the farmyard
ALLONS-Y VOIR À LA BASSE COUR
Roasted Free-Range Chicken with Red Label
Poulet fermier label rouge rôti
This is a roasted free-range chicken, distinguished by the 'Label Rouge' which is a French quality certification. It is served with gratin dauphinois, a traditional French dish made of thinly sliced potatoes baked in milk or cream.
€ 16.3
Free-Range Chicken with Red Label and Crayfish
Poulet fermier label rouge aux écrevisses
This dish features free-range chicken, certified with the 'Label Rouge' for quality, prepared with crayfish. It is served with gratin dauphinois, a classic French potato bake.
€ 23
Free-Range Chicken with Red Label and Morel Sauce
Poulet fermier label rouge sauce morilles
This is a free-range chicken dish, recognized by the 'Label Rouge' for its quality, served with a morel mushroom sauce. It comes with gratin dauphinois, a creamy potato dish.
€ 23.7
The Burgers
LES HAMBURGERS
The Savoyard
LE SAVOYARD
This burger features a bun from our artisan baker, diot sausage (a type of pork sausage from the Savoy region), raclette cheese, candied onions, mustard sauce, and sweet and sour gherkins. It is served with homemade fries. The Savoyard burger is inspired by the flavors of the Savoy region in France, known for its cheese and cured meats.
€ 18.9
The Vegetarian
LE VÉGÉTARIEN
This vegetarian burger includes a bun from our artisan baker, a homemade quinoa and spinach patty, reblochon cheese, and crunchy vegetables. It is served with homemade fries. Reblochon is a soft, washed-rind cheese made in the Savoy region of the French Alps.
€ 17.5
BURGERS
LES HAMBURGERS
The Savoyard
LE SAVOYARD
This burger features a bun from a local artisan baker, diot sausage, raclette cheese, and candied onions, with a mustard sauce and sweet and sour gherkins. It is served with homemade fries. Diot is a type of sausage from the Savoy region of France.
€ 18.9
The Vegetarian
LE VÉGÉTARIEN
This vegetarian burger features a bun from a local artisan baker, a homemade quinoa and spinach patty, and Reblochon cheese, served with crispy vegetables. It is served with homemade fries. Reblochon is a soft washed-rind cheese made in the Alpine region of Savoie, France.
€ 17.5
SALADS
LES SALADES REPAS
The Market Salad
La salade du marché
This salad includes fresh cheese, roasted vegetables, a perfect egg, fresh thyme, mixed salads, and croutons. A 'perfect egg' typically refers to a slow-cooked egg with a runny yolk.
€ 13.9
The Champsaur Salad
La salade du Champsaur
This salad is served with honey and gooseberry jelly. It includes goat cheese and potato tourtons, potato brouquetons, a perfect egg, and mixed salads. Tourtons are a type of fried dough pocket, and brouquetons are small potato dumplings.
€ 14.2
The St Marcellin Salad on Grilled Bread
La salade de St Marcellin sur pain grillé
This salad features St Marcellin cheese toasts, a perfect egg, and mixed salads. St Marcellin is a soft cow's milk cheese from the Rhône-Alpes region of France.
€ 14.2
The Sassenage Salad
La salade Sassenageoise
This salad includes Bleu de Sassenage cheese, walnuts from the Dauphiné region, grilled bacon, a perfect egg, cherry tomatoes, mixed salads, and croutons. Bleu de Sassenage is a blue cheese from the Rhône-Alpes region of France.
€ 15.5
The Grenobloise Salad
La salade Grenobloise
This salad includes Bleu de Sassenage cheese, walnuts from the Dauphiné region, caillette, raw ham, a perfect egg, cherry tomatoes, mixed salads, and croutons. Caillette is a type of pâté or terrine, often made with pork.
€ 15.5
ARTISANAL RAVIOLI FROM “GRANDS GOULETS”
LES RAVIOLES ARTISANALES DES “GRANDS GOULETS”
Ravioli gratin with walnut sauce
Gratin de ravioles sauce aux noix
Ravioli gratin with walnut sauce is a dish featuring ravioli pasta baked with a creamy walnut sauce. It is served with a salad and walnut kernels. The dish originates from the French Alps region, where walnuts are abundant.
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Ravioli gratin with St Marcellin cheese
Gratin de ravioles au St Marcellin
Ravioli gratin with St Marcellin cheese is a dish featuring ravioli pasta baked with St Marcellin cheese, a soft cow's milk cheese from the Rhône-Alpes region of France. It is served with a salad containing St Marcellin cheese.
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Ravioli gratin with Bleu de Sassenage
Gratin de ravioles au Bleu de Sassenage
Ravioli gratin with Bleu de Sassenage is a dish featuring ravioli pasta baked with Bleu de Sassenage, a blue cheese from the Rhône-Alpes region of France. It is served with a salad containing cubes of Bleu de Sassenage.
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Ravioli gratin with crayfish
Gratin de ravioles aux écrevisses
Ravioli gratin with crayfish is a dish featuring ravioli pasta baked with crayfish. It is served with a salad and marinated crayfish tails.
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Ravioli gratin with morels
Gratin de ravioles aux morilles
Ravioli gratin with morels is a dish featuring ravioli pasta baked with morel mushrooms. It is served with a salad and walnuts from the Dauphiné region.
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ALL RAW!
TOUT CRU !
Beef tartare
Tartare de bœuf
Beef tartare is a dish made from raw ground beef, typically served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented with a raw egg yolk on top. This version uses Limousine beef, a French breed known for its quality, and is served with homemade fries and salad.
18.9
Beef tartare with vegetables
Tartare de bœuf aux légumes
Beef tartare with vegetables is a dish made from raw ground beef, typically served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented with a raw egg yolk on top. This version uses Limousine beef, a French breed known for its quality, and is served with condiments, salad, and roasted market vegetables.
18.9
WHITE TROUT FROM SAVOY FROM THE PETIT FISH FARM
TRUITE BLANCHE DE SAVOIE DE LA PISCICULTURE PETIT
White Trout from Savoy à la grenobloise
Truite Blanche de Savoie à la grenobloise
White Trout from Savoy à la grenobloise is a dish featuring white trout prepared in the style of Grenoble, a city in the French Alps. The fish is typically pan-fried and served with a sauce made from browned butter, capers, lemon, and croutons.
€ 18.9
RACLETTE MENU
MENU RACLETTE
Traditional Raclette, charcuterie plate, potatoes & mixed salads
Raclette traditionnelle, assiette de charcuterie, pommes de terre & salades mélangées
Traditional Raclette is a Swiss dish made by heating a wheel of cheese and scraping off the melted part onto plates. It is served with a charcuterie plate (cured meats), potatoes, and a mixed salad. This dish is intended for a minimum of 2 people.
€ 25
All Items
Gratin à Pépé
Gratin à Pépé
Gratin à Pépé is a gratin dish containing crozets (small pasta squares), raclette cheese, onions, cream, and diot de Savoie (a type of sausage from the Savoie region). It is served with a green salad.
€ 18
Tartiflette from the Alps
Tartiflette des alpages
Tartiflette is a traditional Savoyard dish made with potatoes, reblochon cheese, lardons (bacon), and onions. It is baked until golden and bubbly. This version is specified as being from the Alps and is served with a green salad.
€ 19
Savoyard Fondue
Fondue Savoyarde
Fondue Savoyarde is a cheese fondue made with a blend of Savoyard cheeses, typically including Comté, Beaufort, and Emmental. It is served with bread for dipping. This dish is intended for 2 people and is served with a green salad.
€ 22
Savoyard Fondue with Porcini Mushrooms
Fondue Savoyarde aux cèpes
This is a variation of the traditional Savoyard Fondue with the addition of cèpes (porcini mushrooms), adding an earthy flavor to the cheese fondue. It is served with bread for dipping. This dish is intended for 2 people and is served with a green salad.
€ 24.9
Suggestions
LES SUGGESTIONS
The dish of the day
Le plat du jour
This is the chef's daily special. The specific ingredients and preparation method will vary depending on the day. Ask your server for details.
€ 12.2
Gratin à Mémé
Le gratin à Mémé
A baked dish with potatoes, cream, St Marcellin cheese, and burst andouillette sausage. Andouillette is a French sausage made with pork, known for its strong flavor.
€ 13.5
Gratin à Pépé
Le gratin à Pépé
A baked dish featuring crozets (small, square pasta from the Savoie region), raclette cheese, onions, cream, and diot de Savoie sausage. Diot is a type of pork sausage from the Savoie region of France.
€ 14.8
Beef tartare
Tartare de bœuf
Raw ground beef, prepared with a knife (au couteau) from Limousine breed cattle, served with homemade fries and salad. Beef tartare is a dish of finely chopped or ground raw beef, often seasoned with onions, capers, and other ingredients.
€ 15.9
Supplement mixed salad
Supplément salade composée
An additional mixed salad. The ingredients in the salad are not specified.
€ 3
Large Salads
LES GROSSES SALADES
The vegetable garden salad
La salade du potager
A salad featuring roasted vegetables, potatoes, cherry tomatoes, mixed greens, and croutons. It's a vegetarian option.
€ 12.5
The peasant salad
La salade paysanne
A salad with St Marcellin cheese, raw ham (jambon cru), a perfectly cooked egg, cherry tomatoes, mixed greens, and croutons. St Marcellin is a soft French cheese from the Rhône-Alpes region.
€ 12.9
The Sassenage salad
La salade Sassenageoise
A salad featuring Sassenage blue cheese, walnuts from the Dauphiné region, grilled bacon (lardons), a perfectly cooked egg, cherry tomatoes, mixed greens, and croutons. Sassenage is a blue cheese from the Dauphiné region of France.
€ 12.9
Ravioli Gratins
LES GRATINS DE RAVIOLES
With Sassenage blue cheese
Au bleu de Sassenage
Ravioli gratin with Sassenage blue cheese. Sassenage is a blue cheese from the Dauphiné region of France, known for its creamy texture and mild flavor.
€ 14.5
With Saint Marcellin
Au Saint Marcellin
Ravioli gratin with Saint Marcellin cheese. Saint Marcellin is a soft, creamy cheese from the Rhône-Alpes region of France.
€ 14.5
With Walnuts
Aux Noix
Ravioli gratin with walnuts. The type of cheese or sauce used in the gratin is not specified.
€ 14.5
With crayfish
Aux écrevisses
Ravioli gratin with crayfish. The type of sauce or preparation method is not specified.
€ 14.5
Supplement mixed salad
Supplément salade composée
An additional mixed salad. The ingredients in the salad are not specified.
€ 3
The Small Dessert of the Set Menu
LE P'TIT DESSERT DE LA FORMULE
Fromage blanc with cream
Fromage blanc à la crème
Fresh white cheese served with cream. Fromage blanc is a soft, unsalted cheese, similar to yogurt or sour cream.
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Crème caramel
Crème caramel
A custard dessert with a layer of clear caramel sauce. It is also known as caramel custard or flan.
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Chocolate mousse
Mousse au chocolat
A rich, airy dessert made with chocolate, eggs, and cream.
0
Vanilla chocolate ice cream
Glace vanille chocolat
Vanilla and chocolate flavored ice cream.
0
Cream puffs with whipped cream
Choux à la crème chantilly
Small, round pastries filled with whipped cream. The pastry is made from choux dough.
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Dédé's cream with speculoos
La crème à Dédé aux speculoos
A cream-based dessert flavored with speculoos cookies. Speculoos are spiced shortcrust biscuits, traditionally baked for consumption on or just before St Nicholas' Day in Belgium and the Netherlands.
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The frozen parfait with green Chartreuse
La parfait glacé à la Chartreuse verte
A frozen parfait flavored with green Chartreuse liqueur. Chartreuse is a French herbal liqueur made by the Carthusian Monks.
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