Our restaurant, facing Aravis mountains
Our restaurant, facing Aravis mountains
The intimate restaurant
Our restaurant, facing Aravis mountains
We are crazy but we love that. It's natural !

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

Foie gras with  fragrant myrrh

Crazy soup of Marc Veyrat, lambs quarter and legumes

Candied Quail's egg, oxalis

Vanishing pasta, mushrooms and parsley soup

Sham Lake Geneva caviar in wobbly jelly and coltsfoot cream

Pike and crawfish quenelle, savage vervein juice from the garden

Langoustine cooked on a pebble from the Fier stream, wild meadowsweet bonbons

Lake Geneva trout, lake and forest blend, spruce seasoning
and white butter sauce (without butter)

The 21st-century tartiflette

Venison pie with his juice, and fried lichen

Truffle potatoes from our garden

Savoy cheese platter

The no-mind plate

An avalanche of desserts

 

Vegetarian menu possible.
Aperitif and drinks not included..
Matching wine selection of  the Chef at 165 € per person.
Great wines selection at 360 € per person.

Vervein jelly, seasonal vegetables and fruits.

Egg from our chicken sting with oxalis.

Flowers and savage vegetables from "Maison des Bois" garden.

"Tartifle", savage carrot and moutain lovage.

Daïkon salad with seeds of coltsfoot.

"Mémé Caravi's" roasted cauliflower.

Steak of legumes (full of proteins).

Vegetarian "tartiflette" of the 21st-century.

White eggs souffle with Seyssel truffle.

Savoy cheese platter provided by all my cousins.

Reversed plate.

Farandole of desserts.


 

 

Vegetable menu (no meat, no fish).
Aperitif and drinks not included..

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

Foie gras with  fragrant myrrh

Crazy soup of Marc Veyrat, lambs quarter and legumes
Candied Quail's eggs

Pike and crawfish quenelle, savage vervein juice from the garden

Langoustine cooked on a pebble from the Fier stream, wild meadowsweet bonbons

Lake Geneva trout, lake and forest blend, spruce seasoning
and white butter sauce (without butter)

Venison pie with his juice, and fried lichen

Truffle potatoes of our garden

Savoy cheese platter provided

The no-mind plate

An avalanche of desserts

 

 

 

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

Menu served only for lunch except bank holidays.

Share a magicaland aromatic moment
with the Chief Marc Veyrat.

10:00 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

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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