AUBERGE DE LA MONTAGNE
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This cozy and lively restaurant offers a mountain kitchen in a cozy room, on a shady terrace in summer or in the winter garden. Under the leadership of Chef Norbert Armand, whose cuisine was rewarded by the Papilles d 'Or in 2015, you will concocve appetizing dishes, with flavors that depay and do good: We start with a tartar tartare with ginger and green lemon, to continue with the fatty liver, smoked and smoked or skewed salmon skewers, garlic and olive oil. The charcuterie plates, salads and tartins are simple and well thought out, just as the tartar - a scarcity, declined in Italian, Provençal or Creole, we hesitate! But we're recognized for the specialties of the house that Savoyarde or Burgundian fondue is mixed with, tartiflette, pastiflette, jurasian… it's rich and it's very good (two values that don't always go together, unfortunately…) A word, finally, on the Savoy pie, true specialty of the place. made of sweet onions, gruyère, baking or raw ham, and you won't be ready to forget!
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