L'OURSON
It's like being in the dining room of the family cottage! A charming wooden decoration and raw fabrics enhanced with elegant Savoyard red motifs, an authentic china cabinet, intimate table lamps, flowers on a pedestal table... The atmosphere is peaceful and conducive to the tasting of the dishes of the chef Laurent Dubois, originally from the Aravis region. Laurent and the former maître d' Aline - they both studied with Marc Veyrat - took over the discreet restaurant at the Passage du Mont-Blanc in 2015. After 10 years with the Best Worker in France Claude Legras, twice starred in Switzerland, Laurent now produces a cuisine of character with finesse: minced crab and crushed pistachio nuts, mint cucumber and chartreuse; low-temperature cooked veal filet mignon, juice with the scent of spruce, leaf carrots, fried chanterelles and livers; raspberry and agastache shoots on a chocolaty and creamy soil of flat parsley... Aravis plants and subtle associations. A French cuisine with mountain accents, tinged with exoticism! Regional specialities are, of course, also à la carte.
Très bon rapport qualité prix eu égard la cuisine proposée.
Des plats traditionnels très bien exécutés côtoient des plats avec des saveurs plus exotiques ou nouvelles.
La responsable et ses aides en salle sont à lécoute du client.
Merci pour ce très agréable moment