Cheese bar • Restaurant

The establishment offers a wide selection of cheese-based dishes such as: reblochon cheese spring rolls, toasted cheese sandwiches, and the unmissable Fondue Savoyarde, voted “best fondue” at the Toquicimes competition and prepared by the three-star chef Emmanuel Renaut in Megève.
Our butcher Victorien Baffert can also prepare you an exceptional grill-stone adorned with venison, beef, veal, and even duck.
For your weekday lunches, you can choose from a starter/main course or main course/dessert set menu for less than 20€, and, at weekends, enjoy fresh perch from Lake Geneva as well as fresh frogs served with homemade fries.