Our restaurant, facing Aravis mountains
Our restaurant, facing Aravis mountains
The intimate restaurant
Our restaurant, facing Aravis mountains

How to talk about Marc Veyrat cooking ?

Before everything, she is savage, mineral and pastoral by picking, sublimed with the gardens and the farm animals, and technically modern with an extreme creativity.

To cook better, you have to love the others, love making pleasure and transmit to our kids the wellness of eating natural by respecting our world.

The team is in a perfect osmosis with Marc Veyrat philosophy.

Luca Piccino and his team are very pleased to served you, under the kind regard of our botanist Christopher Aguettand.

"What a wonderful life...!!!" Marc Veyrat.

"I can change a course depending of the moment to make you touch the stars." Marc VEYRAT

Menu The great starry feast - 395€

Fake yoghurt of Duck Liver and hot pan fried « Foie Gras »
served with « Myrrhe Odorante » sauce

Our hen’s scrambled eggs with wild plant « Berce »

Mysterious soup of leguminous

The disappearing kitchen towel…

Eggs of trouts in illusion of caviar, fish stock infused with wild thyme

Traditional quenelle of Pike, wild verbena sauce

King shrimp cooked on a stone of the Fier river

Fresh Scallops “marinière”

Wild salmon cooked in spurce bark, white butter sauce

Dear pie, gravy, shot of mash potatoes and truffle pot of heirloom vegetables truffle slices

Selection of cheeses from the 2 Savoies

The two faces plate

The avalanche of desserts

***

Aperitif and drinks not included.
For sunday lunch, the aperitif "Pearl of Mont Blanc" will be offered.
Our wine waiters will be pleased to propose you the wines and drinks cards.
Matching wines can be proposed :
Matching wine selection of  the Chef at 165 € per person.
Great wines selection at 360 € per person.

Menu The great feast in the underbrush - 295€

Fake yoghurt of Duck Liver and hot pan fried « Foie Gras »
served with « Myrrhe Odorante » sauce

Our hen’s scrambled eggs with wild plant « Berce »

The disappearing kitchen towel…

Fresh Scallops “marinière”, fish stock infused with wild thyme

Traditional quenelle of Pike, wild verbena sauce

Wild salmon cooked in spurce bark, white butter sauce

Truffle mashed potatoes

Duckling with morels and white chocolate in two services

Pot of heirloom vegetables

Selection of cheeses from the 2 Savoies

The two faces plate

The avalanche of desserts

***

Maching wine selection of the Chef 165 € per person.
Great wines selection at 360 € per person.

Menu served only for lunch except bank holidays.

Plant gathering, cookery school and lunch - 1000€

Share a magicaland aromatic moment
with the Chief Marc Veyrat.

9:30 a.m. - Welcoming at La Maison des Bois
with an aromatic infusion.

Picking of savage moutain plants
with Christopher, our manager of botanical gardens.

A cooking class with the Chief Marc Veyrat,
who will delivered some of his crazy secrets.

Lunch with "the great starry feast" menu done with the favorite dishes of the Chief, natural, local, organic and seasonnal products only.

***

Aperitif  "Pearl of Mont Blanc".
Maching wine selection of the Chef  165 € per person.
Great wines selection at 360 € per person.

Starting from four participants. ONLY IN GREEN SEASON

 

Gift Vouchers

Treat your loved ones
with our various personalized Gift Vouchers.

For more information, thank you for contacting us.

Ours lasts creations :

 

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