Chef Raymond Rouxel, who worked alongside Olivier Roellinger, sets out servings of generous, authentic local fare with a touch
of his homeland, Brittany.
As the seasons go by, you’ll sample garden-fresh vegetables and fruit. Gourmets and gourmands alike can’t resist the salmon
home-smoked over beech wood, char, Savoyard specialties
such as the famous Edelweiss fondue with champagne and morel mushrooms, or the Edelweiss
3 Cheese raclette (Fribourg vacherin, raw milk raclette,
dairy-fresh reblochon).
On the half-board menu: appetiser, main dish and dessert prepared daily according to the market. Dinners can be substituted
by a cheese fondue or raclette
at no additional charge (booking required 24 hours in advance).
Soup of the day 9
The Edelweiss'own beech-smoked salmon
Tartare of the Edelweiss'own smoked salmon
with artichokes and pesto
Warm foie gras slice with quince chutney
Crayfish and St Jacques in a ravioli with coriander
Reblochon cheese portions with mixed leaf salad
Ham and sausage selection
Savoie cured ham plate
Tandoori king prawn casserole
Frogs legs, garlic and parsley
Omble chevalier fillet
Salmon trout fillet with lentil purée
Roasted sea bass fillet
Grilled rib steak in Séchouan peper with sauce in ceps
Kebab Plate
Edelweiss special barbecued pork ribs
Fricasseed veal kidneys flambéed with juniper berries
Duckling confit with fruit chutney
Assortment of Savoie sausages, local pasta with chanterelle mushrooms
Dish of the day
Raclette
Edelweiss special Raclette
Tartiflette with green salad
Fondue Savoyarde (min. 2 pers.)
Fondue Savoyarde with bacon and sausage (min. 2 pers.)
Half and half fondue (min. 2 pers.)
Half and half fondue with bacon and sausage (min. 2 pers.)
Spéciale Edelweiss Fondue (min. 2 pers.)
Spéciale Edelweiss Fondue with baconand sausage (min. 2 pers.)
Apple-quinces tatin tarte with thin almond pastry
Caramelised crêpes with vanilla ice cream
melting moment extra bitter chocolate pastry
with amarena ice cream
Kouingn aman : the Chef's Breton butter biscuit
Crème brulée - flavour of the day
Duet of pears candied in the wine of red berries
Dessert of the day
Crayfish and St Jacques in a ravioli with coriander
or
The edelweiss'own beech-smoked salmon
_________
Veal tajine, flavored in sage
or
Grilled rib steak in Séchouan peper with sauce in ceps
__________
Dessert in the choice
Reblochon cheese portions
_______
Selection of Savoie sausages with local pasta
and chanterelle mushrooms
________
Dessert of the day
