Le Farçon immeuble Kalinka 73120 La Tania Les 3 Vallées, Courchevel - France 12h00 - 13h30 * 19h30 - 21h30 +33 (0) 479 088 034

Menus


lesdéjeuners

Ski Pass 42 €

  • Vegetables of the moment and Beef cooked with salt and a light broth with a hint of Cinnamon
  • Veal leg from Clavisy farm,
  • braised Sucrine lettuce and Charlotte confit
  • As nothing is wasted or lost in Savoy, a dessert worked with bread

Complete your menu with :
– Chef surprise € 12 ou € 16
– French Caviar etablishment Sturia 15g ou 30g 48€ ou 96€
– Tomme from Savoy in crisp of potatoes 12 €

Some products may change because my cooking may evolve over time.

Une parenthèse à la Tania 65 €

  • Asparagus from Roques-Hautes, Egg yolk and Caviar harmonised with Saffron of Hurtières
  • Trout from Monsieur Murgat, first fresh Peas and Verbena with notes of wild Garlic
  • Maki of Pigeon from Pornic, Farçon and citrus herbs
  • Apple from Savoy like Tarte Tatin, milk sorbet and fermented Apple

Complete your menu with :
– Chef surprise € 12 ou € 16
– French Caviar etablishment Sturia 15g ou 30g 48€ ou 96€
– Tomme from Savoy in crisp of potatoes 12 €

Some products may change because my cooking may evolve over time.

Le Secret le mieux gardé des 3 Vallées 130 €

  • A mix of Julien Machet’s classics and new creations. (Menu only available for the whole table)

Complete your menu with :
– Chef surprise € 12 ou € 16
– French Caviar etablishment Sturia 15g ou 30g 48€ ou 96€
– Tomme from Savoy in crisp of potatoes 12 €

Some products may change because my cooking may evolve over time.

Remember to book : +33 479 088 034

Lesdîners

Sensibility 68 €

For her

  • Trout Lightly smocked with local pasta served like a Piemontaise and a light Peas Ice cream broth
  • Asparagus from Roques-Hautes creamed and Apple and Truffle sorbet
  • Maki of Pigeon with roasted Salsify and citrus herbs
  • Poached Pineapple, Saffron tinged cream and Chignin-Bergeron sorbet

For him

  • Trout Gently cooked with first fresh Peas and Verbena with notes oh wild garlic
  • Asparagus from Roques-Hautes gg yolk and Caviar harmonised with Saffron
  • Maki of Pigeon With Farçon
  • Apple from Savoy like Tarte Tatin, Milk and fermented Apple Sorbet

Complétez votre menu avec :
– L’une des surprises du Chef 12 € ou 16 €
– Le caviar Sturia Prestige Osciètre 15g ou 30g 48 € ou 96 €
– La tourte à la Tomme de mon cousin 12 €

Certains produits peuvent changer car ma cuisine évolue au fil du temps.

Une parenthèse à la Tania 95 €

  • Green Asparagus, Egg yolk and Caviar harmonised with Saffron of Hurtières
  • Trout gently cooked, first fresh Peas and Verbena with notes of wild Garlic
  • Perch from Monsieur Bresse cooked with salt and in a light fish broth
  • Rack of Lamb from Aveyron, salsify rosted, citrus herbs
  • The widest mount in your plate !

Complete your menu with :
– Chef surprise € 12 ou € 16
– French Caviar etablishment Sturia 15g ou 30g 48€ ou 96€
– Tomme from Savoy in crisp of potatoes 12 €

Some products may change because my cooking may evolve over time.

Le Secret le mieux gardé des 3 Vallées 130 €

  • A mix of Julien Machet’s classics and new creations. (Menu only available for the whole table)

Complete your menu with :
– Chef surprise € 12 ou € 16
– French Caviar etablishment Sturia 15g ou 30g 48€ ou 96€
– Tomme from Savoy in crisp of potatoes 12 €

Some products may change because my cooking may evolve over time.