Besides traditional "Savoie specialities", food lovers will
appreciate "beautiful starter"
: Home made "Foie Gras"
, raw ham and warm goat's cheese, Home made vegetable
soup of the day, copious salads,
an originality : regional escargots
in "croquilles" crusty shells.
Of course, you have to taste the best specialities
of the region : Savoyard cheese
fondue, tomatoes cheese fondue, Savoyard cheese
fondue with morel mushrooms, Savoyard cheese fondue with
porcini mushrooms, raclette, "tartiflette",
and the chef propose you his always inventive cooking with
the famous "poelée savoyarde"
for a very original lunch
Discover the specialities of le
Caveau : Stone braised
beef, mixed pierrade, beef fondue, bacchus fondue (with
wine) and a new meal :
prime beef filet and vegetables skewers grilled and suspended
above your table.
You have also to taste
a large choice of quality grilled meat, prime
beef filet, roast rock of lamb, duck filet. We
propose you equally sautéed scallops or fresh
tagliatelle with tomatoes and basil, with morels or with
"foie gras", or the gastronomic menu
; four choice of main course for the children's menu and
a dry or fresh cheese assortment.
"The Caveau Sweet Corner" will end
you meal, you will savour a large choice of deserts : homemade
pastry, succulent chief chocolate or caramel sauce,
whipped cream, coulis of fruits, mixed fresh fruits,
"crèmes brûlées" are prepared by the chief ; finally,
sorbets and other frozen cups will crown a copious
meal by a small glass of " Génépi " offered by the owner
for lunch, our chef will offer you the dish
of the day Large tables are available for a meal
in family or between friends.
we organize equally your Birthday
: our Chief will prepare you on orders a cake of feast that
will be served you in music and fire on order.
Caveau Team wishes you a Happy Meal
in a Warm Atmospheret
For dinner, however, it is suggested that you reserve
welcome you here and hope you fell at Home !"
HERE IS A SPECIALTY
Fondue Savoyarde aux 3 Fromages aux Cèpes
: Cheese Fondue (minimum 2 person)
served with a variety of dried meat, cold pork
meats and green salad with walnuts.
The fondue is a Savoyard's
and Suisse's specialties prepared with regional
cheeses (Beaufort, Emmental, Comté)
La Raclette Valaisanne
: this dish comes us from Valaisans's
woodcutters, the smelted cheese is scraped and tasted
accompanied by delicatessen, a variety of cold pork
meats, baked Potatoes, and green salad with walnuts,
…and two original specialities: the "poêlée savoyarde" and the "brochettes géantes suspendues au plafond" .
Pané Savoyard : Half breaded Reblochon in a crumb crust, accompanied by charcuterie, salad and potato.
Bourguignon Fondue :
Beef Fondue in oil, served with French fries, green
salad and sauces.
braised beef : Beef cooked on hot stone
with a variety of sauces, French fries and salad.
Mixed Pierrade :
Beef, Duck and Turkey cooked on hot stone with a variety
of sauces, French fries and green salad.
: (Beef, filet of Duck,
Turkey and Veau) on hot stone with sauces, French
fries and green salad.
: Duck cooked on hot stone
with a variety of sauces, French fries and green salad.
- CRÉATION ORIGINALE du CAVEAU - La Poêlée des Alpages : Typical Alpine dish prepared on you table : Onions, white wine and Reblochon cheese served with meats of "Grison", cured ham, jacket potatoes, green salad with walnuts, garnishes.
- EXCLUSIVITÉ du CAVEAU
Prime beef filet
and vegetables skewers grilled and suspended above your
table, jacket potatoes served with sauces,