Restaurant Menu

Savoyarde

Savoyarde

A traditional cheese fondue from the Savoie region of France. It is made with a blend of Emmental, Beaufort, and Abondance cheeses, flavored with kirsch (cherry brandy), white wine, nutmeg, garlic, salt, and pepper. This dish is typically served with potatoes and bread croutons.

The Oriental

L'orientale

An 'Oriental' inspired cheese fondue. It combines the Savoyarde cheese base with yellow Thai curry paste, white wine, nutmeg, garlic, salt, and pepper. This offers a fusion of classic cheese fondue with aromatic Asian flavors.

The Southern

Méridionale

A 'Southern' inspired cheese fondue. This version features the Savoyarde cheese blend with tomato, herbs of Provence, nutmeg, garlic, salt, and pepper. It brings the flavors of the Mediterranean to the classic fondue.

Norman

Normande

A cheese fondue inspired by the Normandy region of France. It includes Camembert, Pont l'Évêque, and Livarot cheeses, mixed with crème fraîche, Calvados (apple brandy), four spices, garlic, salt, and pepper. This fondue offers a rich and complex flavor profile with distinct Norman cheeses and apple brandy.

Seguin

Seguin

This cheese fondue features goat cheese (chèvre) combined with Camembert, Calvados, crème fraîche, garlic, pepper, and cumin. It offers a unique blend of creamy cheeses with the distinct tang of goat cheese and the warmth of Calvados and spices.

Roquefort

Roquefort

A cheese fondue featuring Roquefort, a famous blue cheese from France. It is blended with Camembert, Calvados, crème fraîche, garlic, and pepper. This fondue has a strong, pungent flavor from the Roquefort balanced by the creaminess of the other ingredients.

Without Cheese

Sans Fromage

This option is for a fondue without cheese, likely a broth-based or oil-based fondue, served with potatoes and bread croutons. It is a lighter alternative for those who prefer not to have cheese.

Savoyard

Savoyarde

A classic cheese fondue originating from the Savoy region of France. It is typically made with a blend of hard cheeses, white wine, and seasoned with garlic, salt, and pepper. This version includes Emmental, Beaufort, Abondance, and is flavored with kirsch, white wine, nutmeg, garlic, salt, and pepper.

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The Oriental

L'orientale

An 'Oriental' inspired cheese fondue. This version features a Savoyard base with the addition of yellow Thai curry paste, white wine, nutmeg, garlic, salt, and pepper, offering a unique fusion of flavors.

0

Southern

Méridionale

A 'Southern' style cheese fondue, likely referencing the Mediterranean region of France. It combines a Savoyard cheese base with tomato, herbs of Provence, nutmeg, garlic, salt, and pepper, creating a more herbaceous and slightly savory profile.

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Norman

Normande

A cheese fondue inspired by the Normandy region of France. It features a blend of Norman cheeses such as Camembert, Pont-l'Évêque, and Livarot, combined with crème fraîche, Calvados (apple brandy), four spices, garlic, salt, and pepper.

0

Seguin

Seguin

Named after the famous French cheesemaker, this fondue features goat cheese (chèvre) blended with Camembert, Calvados, crème fraîche, garlic, pepper, and cumin, offering a distinct tangy and aromatic flavor.

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Roquefort

Roquefort

A rich and pungent cheese fondue made with Roquefort cheese, combined with Camembert, Calvados, crème fraîche, garlic, and pepper. The strong flavor of Roquefort is balanced by the creaminess of the other ingredients.

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Bourguignonne

Bourguignonne

A meat fondue where cubes of beef (rumsteck heart) are cooked in hot oil or broth by the diner. This is a classic French method of preparing fondue, allowing for a customizable cooking experience. It is served with a green salad and sauces.

Vigneronne

Vigneronne

A meat fondue where cubes of beef are cooked in red wine. This method infuses the meat with the flavors of the wine, creating a richer and more aromatic dish. It is served with a green salad and sauces.

Without Cheese

Sans Fromage

This refers to a meat fondue where the meat is cooked in a broth or oil, rather than a cheese mixture. It is served with a green salad and sauces.

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Burgundian

Bourguignonne

A classic meat fondue, also known as Fondue Bourguignonne. Cubes of beef (specifically 'cœur de rumsteck' or tenderloin) are cooked by the diner in a pot of hot oil or broth. It is typically served with various dipping sauces and a side salad.

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Vigneronne

Vigneronne

This meat fondue involves cooking pieces of meat (likely beef, similar to Bourguignonne) in a pot of simmering red wine. This method infuses the meat with the flavors of the wine and is a variation of traditional meat fondue.

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Cured Ham

Jambon Cru

A component of the raclette meal, this is cured ham, a type of air-dried or smoked ham. It is served as part of the charcuterie selection accompanying the raclette cheese and potatoes.

Cooked Ham

Jambon blanc

A component of the raclette meal, this is cooked ham, typically a milder and softer ham. It is served as part of the charcuterie selection accompanying the raclette cheese and potatoes.

Dried Beef

Viande de bœuf séché

A component of the raclette meal, this is dried beef, which can be similar to bresaola or other air-dried beef preparations. It is served as part of the charcuterie selection accompanying the raclette cheese and potatoes.

Gourmet (cured ham, dried beef, bacon, rosette)

Gourmande (jambon de cru, bœuf séché, bacon, rosette)

A 'Gourmet' charcuterie selection for the raclette, featuring a combination of cured ham, dried beef, bacon, and rosette (a type of cured sausage). This offers a variety of cured meats to complement the raclette cheese and potatoes.

Bacon, rosette

Bacon, rosette

A selection of bacon and rosette sausage, likely offered as part of the charcuterie options for the raclette. Bacon is cured pork belly, and rosette is a type of French dry-cured sausage.

Religieuse (only cheese and potatoes)

Religieuse (seulement fromage et pommes de terre)

This refers to the core components of a raclette meal: melted raclette cheese and potatoes. The term 'Religieuse' might be a specific menu naming convention for this simplified offering, focusing on the essential elements of the dish.

Cured Ham

Jambon Cru

A component of the raclette meal, this refers to cured ham, which is typically served as part of the charcuterie selection to accompany the melted raclette cheese and potatoes.

€ 26

Cooked Ham

Jambon blanc

Cooked ham, a common accompaniment to raclette, served as part of the charcuterie platter alongside the melted cheese and potatoes.

€ 26

Dried Beef

Viande de boeuf séché

Dried beef, a type of cured meat, offered as part of the charcuterie selection for raclette. It provides a different texture and flavor profile to the accompanying meats.

€ 26

Gourmet (cured ham, dried beef, bacon, rosette)

Gourmande (jambon de cru, bœuf séché, bacon, rosette)

A 'Gourmet' charcuterie platter for raclette, featuring a selection of cured meats including cured ham, dried beef, bacon, and rosette (a type of French sausage). This offers a more extensive variety of cured meats.

€ 24

Bacon, rosette

Bacon, rosette

A simpler charcuterie option for raclette, consisting of bacon and rosette sausage. This provides a more focused selection of cured meats.

€ 19

Religieuse (only cheese and potatoes)

Religieuse (soulement fromage et pommes de terre)

This item, 'Religieuse', seems to be a specific preparation or name for a raclette dish that focuses solely on the melted raclette cheese and potatoes, omitting the charcuterie. The name 'Religieuse' typically refers to a type of pastry, so its use here might be a playful or regional naming convention.

0

Supplement potatoes

Supplenient pommes de terre

An additional charge for extra potatoes. This is an optional add-on for diners who wish to have more potatoes with their meal.

€ 4

Supplement cheese

supplement fromage

An additional charge for extra cheese. This is an optional add-on for diners who wish to have more cheese with their meal.

€ 4

tranche de pain Poilane garnie, gratinée à l'Emmental et accompagnée de salade

Potato Supplement

Supplement pommes de terre

An additional serving of potatoes, which are a standard accompaniment to fondues and raclettes. This is for those who wish to have extra potatoes.

€ 4

Cheese Supplement

supplement fromage

An additional serving of cheese, likely for the cheese fondues. This allows diners to add more cheese to their fondue if desired.

€ 4