Ideally located on the southern mountainside overlooking the Mont Blanc mountain range, Denis Carrier’s 500 sq. m. vegetable garden was created over 20 years go.

Worked according to the lunar calendar, the garden’s earth is tilled every year in May and enriched with horse manure and lime according to a tradition first described over 200 years ago, in a book dedicated to the first ascent of the Mont Blanc.

Handicap acces

Denis Carrier’s garden was rewarded at the Chamonix valley competition.

Denis Carrier's restaurant

Michelin starred restaurant in Chamonix

Delicately mixing traditional cooking with fruit, vegetable and herbs from his own garden, Denis Carrier runs from the restaurant’s vegetable garden to the kitchens to present you with delicious, creative recipes rich with balanced flavors.
His delicious cuisine changes with the seasons.
In April, borage flowers, salads, chives, chervil and arugula...
Then, in summer, broccoli, purslane, basil, turnips, horseradish, cabbage...
And finally, in autumn and winter, cardoons, Jerusalem artichokes, kohlrabi, leeks, red carrots, apples and pears will charm your palate.

For lovers of scents and flavors, the vegetable garden is open to visitors, enabling guests to take a peek at the flavors that will fill their plates!

Our restaurant is closed monday, tuesday and wednesday lunchtime

SPRING « A LA CARTE »

Pressed of Duck Foie Gras and Lobster

Contrast crispy and iced between the orange, the carrot and the caraway 29€

Snails of Magland in light tart with Génépi flavour

Mousseline and coulis of peas and génépi, Parmesan biscuit 27€

Fresh morels stuffed and green asparagus tips,

Light Viennese and asparagus consommé 28€

Fera smoked by Eric Jacquier in thin slices,

Vegetables with Anise jelly, petals of spring vegetables 29€

Fillet of Fera from Lake Geneva cooked with Savagnin Butter,

Etuvée of white radish and Shimeji, light emulsion of leaves from vegetables 36€

Trout from Lake Geneva cooked in low temperature with « Aglandau » olive oil,

Verbena Emulsion from our Land, different cabbages 38€

Back of wild sea bass roasted,

Artichokes « poivrades » in different states : sauteed, raw, in « barigoule » and sorbet 38€

Sweetbread smoked with fir tree,

Green asparagus roasted « meunière », pearled juice of hazelnut oil 40€

Lamb from « Prés Salés » in two services,

The cushion and rack roasted with aromatics, peas and carrots,

The shoulder candied 7hours, herb salad, wild thyme juice 42€

Young chicken from « Bresse » stuffed with morels,

Crispy jelly of celeriac and morels, fried celeriac, reduced juice curry vin jaune 38€

Plate of spring vegetables and wild mushrooms 25€

Cheeses from Savoy and Franche Comté 15€

Dessert to order at the beginning of the meal

Choco-mint, meringue shell, iced perfect mint flavoured,

Hot ganache with chocolate “Manjari”, vanilla whipped cream 17€

Nage of rhubarb with gentiane in half cooked jelly,

Freezed meringue and rhubarb ice cream 16€

Strawberry « gariguette” in carpaccio with Lime,

Crispy sphere like a Melba 17€

Fruits composition and sorbet, fruit caramel 16€

SUNDAY 28 APRIL 2013

MENU CLOCHER DU BREVENT 44 €

(Today’s Menu)

Appetizer

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Snails from Magland with green asparagus, asparagus cream

Crayfish with hazelnuts, parsley and Vin Jaune

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Roasted Lobster with Vin Jaune butter

Roasted Guinea hen

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Cheeses from Savoy and Franche-Comté

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Strawberries tartars with lime, cream and coconuts and lime sorbet

Rhubarb and gentian in jelly, meringue and ice cream

MENU CLOCHETON 27 €

(lunch only)

One course of today’s special, dessert or cheeses

MENU CONFIANCE 72 €

Or 95 € with wine selection by Pauline

Very special menu in accordance with Chef Raphaël Vionnet wishes

(for the whole table)

The Mont Blanc Massif is one of the most beautiful places on the planet.

In this valley where we live, work and play, the scenery is already incredible. It is wonderful to go up the mountain but equally just as nice to explore the local valley.

Lotof people would love to live in this area.

We must live in harmony with the nature.

Our restaurant is closed Monday lunch, Tuesday lunch and Wednesday lunch.

SUNDAY MAY 26 TH 2013

MENU OF THE MOTHER’S DAY

Appetizer

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Fried frog with hazelnut, royal with wild garlic

“Vin Jaune” emulsion

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Fillet of Fera from Lake Geneva cooked with Savagnin Butter,

Etuvée of white radish and Shimeji, light emulsion of leaves