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| Savoyard Fondue and Seasonal Salad (Minimum 2 people, price per person) | (26.00 €) (22.1 £) |
| Plate of cold cuts and condiments | (14.00 €) (11.9 £) |
| Reblochon Tartiflette and Seasonal Salad | (27.00 €) (22.95 £) |
| Berthoud de la Mère Buffet, Cold Meats and Seasonal Salad | (28.00 €) (23.8 £) |
| Today's special | (21.00 €) (17.85 £) |
| Menu of the day: Starter of the day & Dish of the day & Dessert of the day | (30.00 €) (25.5 £) |
| Monday to Friday at noon only |
| Delicatessen: SyscoFrance 74, Buttay Smoked Ham from Savoie |
| Meats: Alpes Viandes, Royal Viande |
| Fish: Chrono Marée Douvaine, From Lake Geneva to the Ocean at Maxilly, Mericq |
| Fresh Fruits and Vegetables: Terreazur |
| Cheeses: Maison Buttay in Thonon 74… |
| Grocery store: Transgourmet Alpes in La Roche-sur-Foron 74, Promocash Thonon 74, Sysco, Episaveur, Olive et Raisin |
| Ice cream from the Alps: Thonon Gourmand in Thonon 74 |
| Eggs: Maison Pariat in Marin 74… |
| Bread: Jallon Coup de Pâtes |
| Fresh Juice: Maison Spur Douvaine |
| Foie Gras: Jules' Duck (Landes) |
| Foie Gras: France (South West) |
| Savoie Dry Ham: France - Savoie Dry and Smoked Sausages: France |
| Veal: France, Germany |
| Beef, Duck breast: France |
| Piglet: France, Germany |
| Lamb: France, Ireland |
| Arctic Char: Rhône-Alpes |
| Poles: Ireland, Estonia, France |
| Trout: Petit fish farm (Savoie) |
| Scallops: France |
| Monkfish: North-East Atlantic / Brittany |
| Cod: North Atlantic |
| Crayfish: Spanish |
Home made| Here all our dishes are Homemade as evidenced by our State title of "Maître Restaurateur" since 2010 |
| Only the bread is baked on site and comes from Maison Jallon. The ice creams are handcrafted, distributed by the Thonon gourmand house. |
| The packaging of takeaway meals is charged 1€. You may bring your own container, however you are responsible for the hygiene and fitness of the container you bring. Any obviously dirty or unsuitable packaging may be refused. We do not accept checks or Swiss Francs |
| Leek Nori, Fera Petals Smoked by Us, Light Mayonnaise with Kaffir Lime | (22.00 €) (18.7 £) |
| Octopus Carpaccio, Asparagus Variation, Lemon Gel, Olive Oil from Les Beaux de Provence | (23.00 €) (19.55 £) |
| Sea Bass Ceviche with Bergamot, Candied Ginger, Two Sesame Tiles | (24.00 €) (20.4 £) |
| Duck Foie Gras from the Landes - Semi-cooked - with Beaume de Venise, Lavender Gel and Confit, Toasted Bread | (26.00 €) (22.1 £) |
| Lamb Tartare with Floral Vinegar, Creamy Pea Sauce with Mint, Roasted Pine Nuts | (27.00 €) (22.95 £) |
| The large plate of starters: assortment of our starters (Off menu) | (30.00 €) (25.5 £) |
| Mixed salad | (7.00 €) (5.95 £) |
| Trout Back Cooked on Skin, Artichoke Barigoule, Smoked Ham Espuma from Haute Savoie | (34.00 €) (28.9 £) |
| Grilled Swordfish Steak, Fennel Sauce, Rhubarb, Vitelotte Mousseline, Aniseed Foam | (34.00 €) (28.9 £) |
| John Dory Fillet Served in the Style of a Bouillabaisse, Potato Puck, Some Shellfish, Rouille and Croutons | (37.00 €) (31.45 £) |
| Perch Fillets Meunière, Tartar Sauce, Sand Carrot Pulp with Cumin, Homemade Matchstick Potatoes | (34.00 €) (28.9 £) |
| -La Perche des Cygnes-, Crozet Risotto with Asparagus and Creamy Parmesan, Homemade Matchstick Potatoes | (34.00 €) (28.9 £) |
| Rack of Pork, Green Polenta, Old-Fashioned Mustard Cream, Spinach Shoots in Olive Oil | (33.00 €) (28.05 £) |
| Veal Tenderloin Cooked at Low Temperature, Black Garlic Crust, Pressed Abondance Potatoes, Full-Bodied Liquorice Jus | (35.00 €) (29.75 £) |
| Duck Breast Stuffed with Crayfish, Juice from the Two Carcasses, Spring Vegetables Fed with Seaweed Butter | (37.00 €) (31.45 £) |
| Lamb Tartare with Floral Vinegar, Creamy Pea Sauce with Mint, Roasted Pine Nuts, Homemade Matchstick Potatoes | (36.00 €) (30.6 £) |
| Sautéed Beef Fillet, Red Fruit Gastrique, Spätzle with Pistou | (39.00 €) (33.15 £) |
| The Large Vegetarian Plate, according to the Season and the Chef's Mood | (27.00 €) (22.95 £) |
| Plate of matchstick potatoes | (9.00 €) (7.65 £) |
| Romaine lettuce, asparagus, quinoa, smoked whitebait, creamy peas, fresh goat cheese with herbs, toasted bread |
| Selection on our buffet | (14.00 €) (11.9 £) |
| Cottage cheese (with cream, or fruit coulis or maple syrup) | (8.00 €) (6.8 £) |
| Arctic Char, Sorrel Cream, Gourmet Quinoa, Spring Vegetables (Serves 2, Price per Person) - €38 |
| Meat of the Day Suggestion (Piece for 2 people, price per person) - €38 |
| Two Chocolate Tart: Cocoa Shortbread, Dark Chocolate Ganache, Milk Chocolate Cream |
| Le Galet du Léman: Light Vanilla Cream, Mango Passion Interior, Passion Gel, Vanilla Sponge |
| Spring Vacherin: Strawberry Iced Parfait, Candied Rhubarb, Hazelnut Dacquoise |
| Rum Baba: Baba, Vanilla Chantilly Cream, Arranged Rum Gel |
| The Swan: (Our Signature Dessert) Vanilla Diplomat, Forest Fruit Heart, Soft Almond Biscuit |
| Gourmet coffee or tea (supplement of 3€ in a menu) | (12.00 €) (10.2 £) |
| Gourmet Temptation -Les Cygnes- (Assortment of our different pastries…) | (16.00 €) (13.6 £) |
| Gourmet Champagne | (20.00 €) (17 £) |
| Also consult our artisanal ice cream menu |
| Ice cream 2 scoops | (8.00 €) (6.8 £) |
| 3 scoops of ice cream | (12.00 €) (10.2 £) |
| 2 Scoops of Ice Cream and Chantilly Cream | (10.00 €) (8.5 £) |
| 3 Scoops of Ice Cream and Chantilly Cream | (13.00 €) (11.05 £) |
| Watered Down Cup (Supplement of €5 in the menus) | (15.00 €) (12.75 £) |
| Bourbon Vanilla - Dark Chocolate - Sicilian Pistachio - Arabica Coffee - Plombière - Génépi des Pères Chartreux - Rum Raisin - Grand-Marnier - Salted Butter Caramel - Chocolate Mint |
| Savoy raw ham or ground beef or perch fillets, house matchstick potatoes |
| Artisan ice cream or cottage cheese or homemade pastry |
| Dish of the day - €21 |
| Starter of the Day / Main Course of the Day - €27 |
| Dish of the day / Dessert of the day - €27 |
| Menu of the day: Starter of the day + Dish of the day + Dessert | (30.00 €) (25.5 £) |
| Octopus Carpaccio, Asparagus Variation, Lemon Gel, Beaux de Provence Olive Oil |
| Rack of Pork, Green Polenta, Old-Fashioned Mustard Cream, Spinach Shoots in Olive Oil |
| Cheese platter or cottage cheese |
| Or: Dessert of your choice à la carte or ice cream - Supplement of 5€ for a watered glass |
| Menu items are not editable |
| Leek Nori, Light Mayonnaise with Kaffir Lime |
| The Large Vegetarian Plate, according to the Season and the Chef's Mood |
| Cheese platter or cottage cheese |
| Or: Dessert of your choice à la carte or ice cream - Supplement of 5€ for a watered glass |
| The dishes on the menu cannot be changed. |
| Sea Bass Ceviche with Bergamot, Candied Ginger, Two Sesame Tiles |
| Or: Duck Foie Gras from the Landes - Half-cooked - with Beaume de Venise, Lavender Gel and Confit, Toasted Bread |
| -La Perche des Cygnes-, Crozet Risotto with Asparagus and Creamy Parmesan, Homemade Matchstick Potatoes |
| Or: Perch Fillets Meunière, Tartar Sauce, Sand Carrot Pulp with Cumin, Homemade Matchstick Potatoes |
| Veal Tenderloin Cooked at Low Temperature, Black Garlic Crust, Pressed Abondance Potatoes, Full-Bodied Liquorice Jus |
| Cheese platter or cottage cheese |
| Choice of dessert à la carte or sundae of ice cream - Supplement of €5 for a watered sundae |
| The dishes on the menu cannot be changed. |
| This menu must be ordered before 1 p.m. for lunch service and until 8:30 p.m. for dinner service. |
| Starter of your choice in the menu |
| Fish of your choice from the menu |
| Digestive break |
| Meat of your choice from the menu |
| Platter of our cheese Or fromage blanc |
| Choice of dessert à la carte or sundae of ice cream - Supplement of €5 for a watered sundae |
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