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LA ROTONDE

Allergen Chart

Cereals containing gluten: The Prologue of all the menus, The Veal Sweetbread Pie of the Menu La Terre des Alpes, The Rice Pudding of the Menu La Renaissance, The Chocopic of the Menu L'Alchimie, The Patience and The Dessert of the Menu Autour d'un Plat.

Milk: The Epilogue of all the menus, The Potato of the Menu L'Alchimie, The Abondance of the Menu L'Alchimie, The Chocopic of the Menu L'Alchimie, The Cauliflower of the Menu La Terre des Alpes, The Blueberry and the Ewe of the Menu La Terre des Alpes, The Beaufort of the Menu La Renaissance, The Cauliflower of the Menu La Renaissance, The Rice Pudding of the Menu La Renaissance, The Fish of the Menu Autour d'un Plat.

Sulphur dioxide sulphites : The Prologue and The Epilogue of all the menus, The Potato from the Menu L'Alchimie, The Wild Duck from the Menu L'Alchimie, The Sole and The Féra from the Menu L'Alchimie, The Abondance from the Menu L'Alchimie, The Cauliflower from the Menu La Terre des Alpes, The Blueberry and Ewe from the Menu La Terre des Alpes, The Veal Sweetbread Pie from the Menu La Terre des Alpes, The Beaufort from the Menu La Renaissance, The Cauliflower from the Menu La Renaissance, The Rice Pudding from the Menu La Renaissance, The whole Menu Autour d'un Plat.

Eggs: The Prologue and The Epilogue of all the menus, The Chocopic of the Menu L'Alchimie, The Blueberry and The Brebis of the Menu La Terre des Alpes, The Beaufort of the Menu La Renaissance, The Rice Pudding of the Menu La Renaissance, The Dessert of the Menu Autour d'un Plat.

Crustaceans : /

Fish : The Sole and The Féra of the Menu L'Alchimie, The Patience and The Fish of the Menu Autour d'un Plat.

Soya: The Chocopic of the Menu L'Alchimie, The Patience and The Meat of the Menu Autour d'un Plat.

Nuts: The Prologue and Epilogue of all the menus, The Chocopic of the Menu L'Alchimie, The Wild Duck of the Menu L'Alchimie, The Sole and The Féra of the Menu L'Alchimie, The Abondance of the Menu L'Alchimie, The Cauliflower of the Menu La Terre des Alpes, The Blueberry and Ewe from the Menu La Terre des Alpes, The Veal Sweetbread Pie from the Menu La Terre des Alpes, The Beaufort from the Menu La Renaissance, The Cauliflower from the Menu La Renaissance, The Rice Pudding from the Menu La Renaissance, The whole Menu Autour d'un Plat.

Celery : /

Mustard: /

Sesame seed : /

Lupine: The Dessert of the Menu Autour d'un Plat

Mollusc: The Wild Duck of the Menu L'Alchimie, The Veal Sweetbread Pie of the Menu La Terre des Alpes, The Fish of the Menu Autour d'un Plat.

Peanut :  The Prologue of the menu set, The Meat of the Menu Autour d'un Plat

 

L'ATELIER

Allergen Chart

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Monday's menu

Cereals containing gluten: Oeuf bio parfait, cream of oyster mushroom, green apple, Cream of fennel, roasted hazelnuts, Risotto of crozet infused with garden herbs, Sérac and Savoy pear, Quenelle of chocolate ganache and gavotte, Blueberry tart, whipped cream, Roasted rhubarb and seaweed

Milk: Perfect organic egg, oyster mushroom cream, green apple, fennel cream, roasted local veal, carrot confit, spicy juice, pan-fried lake trout, fennel embeurrée, lemongrass juice, crozet risotto infused with garden herbs, Serac and Savoy pear, chocolate ganache and gavotte quenelle, blueberry tart, whipped cream,

Sulphur dioxide sulphites : Red tuna tartar with piquillos and celery, Perfect organic egg, oyster mushroom cream, green apple, Cream of fennel, roasted veal, carrot confit, spicy juice, Pan-fried lake trout, fennel embeurrée, lemongrass juice, Risotto of crozet infused with garden herbs, Savoy serac and pear, Blueberry tart, whipped cream, Roasted rhubarb and seaweed

Eggs: Perfect organic egg, oyster mushroom cream, green apple,

Crustaceans : /

Fish: Red tuna tartar with piquillos and celery, pan-fried lake trout, fennel embeurrée, lemongrass juice,

Soya: Tartar of red tuna piquillos and celery,

Nuts : Tartar of red tuna piquillos and celery, Perfect organic egg, oyster mushroom cream, green apple, Cream of fennel, roasted hazelnuts, Roasted veal, carrot confit, spicy juice, Pan-fried lake trout, fennel, lemongrass juice, Risotto of crozet infused with garden herbs, Sérac and Savoy pear, Quenelle of chocolate ganache and gavotte, Blueberry tart, whipped cream, Roasted rhubarb and seaweed

Celery: Red tuna tartar with piquillos and celery

Mustard: /

Sesame seed: Red tuna piquillo and celery tartar

Lupine: /

Mollusc: /

Peanut : Roasted veal, carrot confit, spicy juice, roasted rhubarb and seaweed

Tuesday's menu

Cereals containing gluten: Gravelax of Féra, Savoy apple and beetroot; Magret de canard du domaine de Limagne au Saint-Genix, roasted beetroot, reduced juice; Crumble Beaufort, wok of vegetables; Smoked chocolate, piquillos and oxalys; Rhubarb and seaweed tart

Milk: Gravelax of Féra, Savoy apple and beetroot; Light scrambled egg with crayfish from the lake, reduced juice; Raw, cooked and candied carrot; Duck breast from the Limagne domain with Saint-Genix, roasted beetroot, reduced juice; Pan-fried Savoy trout, courgette hummus with red wine juice; Beaufort crumble, vegetable wok; Smoked chocolate, piquillos and oxalys; Rhubarb and seaweed tart

Sulphur dioxide sulphites : Gravelax of Féra, Savoy apple and beetroot; Raw, cooked and candied carrot; Duck breast from the Limagne domain with Saint-Genix, roasted beetroot, reduced juice; Pan-fried Savoy trout, courgette hummus with red wine juice; Beaufort crumble, vegetable wok; Smoked chocolate, piquillos and oxalys; Candied blueberries with estragon

Eggs: Light scrambled egg with lake crayfish, reduced juice; Rhubarb and seaweed tart

Crustaceans : Light scrambled egg with lake crayfish, reduced juice

Fish : Gravelax of Féra, Savoy apple and beetroot ; Pan-fried Savoy trout, courgette hummus with red wine juice

Soya: Beaufort crumble, vegetable wok.

Nuts : Gravelax of Féra, Savoy apple and beetroot; Light scrambled egg with crayfish from the lake, reduced juice; Raw, cooked and candied carrot; Duck breast from the Limagne domain with Saint-Genix, roasted beetroot, reduced juice; Pan-fried Savoy trout, courgette hummus with red wine juice; Beaufort crumble, vegetable wok; Smoked chocolate, piquillos and oxalys; Rhubarb and seaweed tart; Candied blueberries with tarragon

Celery: Beaufort crumble, vegetable wok.

Mustard: Beaufort crumble, vegetable wok.

Sesame seed : Beaufort crumble, vegetable wok.

Lupin : /

Mollusc: /

Peanut : Light scrambled egg with crayfish from the lake, reduced juice; Duck breast from the Limagne domain with Saint-Genix, roasted beetroot, reduced juice; Pan-fried Savoy trout, courgette hummus, red wine juice; Smoked chocolate, piquillos and oxalys

 

Wednesday's menu

Cereals containing gluten: Carpaccio of trout from Savoie, chopped oyster from Arcachon and lemon; Organic egg casserole with tomato from here; Pan-fried red tuna steak, piperade confit, condiments; Chocolate dulce with olive oil, dark chocolate crumble; Strawberry tart, light cream

Milk: Roast regional lamb rubbed with mint and coriander, steamed asparagus, strong juice; Courgette flan with Espelette chilli and pine nuts; Chocolate dulce in olive oil, dark chocolate crumble; Strawberry tart, light cream

Sulphur dioxide sulphites : Carpaccio of trout from Savoie, chopped oyster from Arcachon and lemon; Organic egg casserole with tomato from here; Gaspacho of beetroot, raspberry and chive serac; Roast lamb rubbed with mint and coriander, steamed asparagus, strong juice; Pan-fried red tuna steak, candied piperade, condiments; Strawberry tart, light cream; Oven-roasted apple and roasted hazelnuts

Eggs: Organic egg casserole with local tomato; Courgette flan with Espelette chilli and pine nuts; Chocolate dulce with olive oil, dark chocolate crumble

Crustaceans: /

Fish: Carpaccio of Savoy trout, chopped Arcachon oyster and lemon; Pan-fried red tuna steak, piperade confit, condiments

Soya: /

Nuts : Organic egg casserole with local tomato, beetroot gazpacho, raspberry and chive serac; Roast regional lamb rubbed with mint and coriander, steamed asparagus, spicy juice; Pan-fried red tuna steak, piperade confit, condiments ; Courgette flan with Espelette pepper and pine nuts; Chocolate dulce with olive oil, dark chocolate crumble; Strawberry tart, light cream; Oven-roasted apple with roasted hazelnuts

Celery: /

Mustard: /

Sesame seed: /

Lupine: /

Mollusc: Carpaccio of trout from Savoie, chopped oyster from Arcachon and lemon

Peanut : Roasted regional lamb rubbed with mint and coriander, steamed asparagus, spicy juice ; Pan-fried red tuna steak, candied piperade, condiments ; Oven-roasted apple and torrefied hazelnuts

Thursday menu

Cereals containing gluten: Chocolate and almond finger; Apple tart with salted butter caramel

Milk: Tartar of lake trout, radish and light cream; Pike quenelle, crayfish sauce; Spelt risotto with coconut milk, beetroot and Savoy apple; Chocolate and almond finger; Apple tart, salted butter caramel

Sulphur dioxide sulphites : Tartar of lake trout, radish and light cream; Perfect organic egg, pea and raspberry cream; Marinated courgette terrine, herb vinaigrette; Pike quenelle, lake crayfish sauce; Spelt risotto with coconut milk, beetroot and Savoy apple; Apple tart, salted butter caramel; Pan-fried strawberries, basil and buckwheat

Eggs: Organic perfect egg, pea and raspberry cream; Beef tartar, Abondance Trésoms style, candied potato; Pike quenelle, crayfish sauce; Chocolate and almond finger

Crustaceans: Pike quenelle, lake crayfish sauce

Fish: Tartar of lake trout, radish and light cream; Pike quenelle, lake crayfish sauce

Soya: /

Nuts : Tartar of lake trout, radish and light cream; Organic perfect egg, pea and raspberry cream; Marinated courgette terrine, herb vinaigrette; Tartar of purebred beef, Abondance Trésoms style, candied potato; Pike quenelle with crayfish sauce; Spelt risotto with coconut milk, beetroot and Savoy apple; Chocolate and almond finger; Apple tart with salted butter caramel; Pan-fried strawberries with basil and buckwheat

Celery: /

Mustard: /

Sesame seed: /

Lupine: /

Mollusc: /

Peanut: Marinated courgette terrine, herb vinaigrette; Beef tartare, Abondance Trésoms style, candied potato; Spelt risotto with coconut milk, beetroot and Savoy apple; Chocolate and almond finger

Friday menu

Cereals containing gluten: Organic egg scramble with wild mushrooms; Steamed tomato with Savoy yoghurt sauce; Limagne duck breast with Saint-Genix, roasted beetroot; Candied carrot, gingerbread and lovage sprouts from Thônes; Quenelle with chocolate ganache and gavotte; Blueberry tart with whipped cream; Roasted rhubarb and seaweed

Milk: Organic egg scramble with wild mushrooms; Steamed tomato with Savoy yoghurt sauce; Limagne duck breast with Saint-Genix, roasted beetroot; Pan-fried lake trout, fennel embeurrée, lemongrass juice; Candied carrot, gingerbread and lovage shoots from Thônes; Quenelle of chocolate ganache and gavotte; Blueberry tart, whipped cream

Sulphur dioxide sulphites : Tataki of red tuna, grilled sesame, violet mustard; Steamed tomato with Savoy yoghurt sauce; Duck breast from the Limagne domain with Saint-Genix, roasted beetroot; Pan-fried lake trout, fennel embeurrée, lemongrass juice; Candied carrot, gingerbread and lovage shoots from Thônes; Blueberry tart, whipped cream; Roasted rhubarb and seaweed

Eggs: Organic egg scramble with woodland mushrooms

Crustaceans : /

Fish : Tataki of red tuna, grilled sesame, violet mustard ; Pan-fried lake trout, fennel embeurrée, lemongrass juice

Soya: /

Nuts : Tataki of red tuna, grilled sesame, violet mustard; Organic egg scramble with wild mushrooms; Steamed tomato with Savoy yoghurt sauce; Magret of duck from the Limagne domain with Saint-Genix, roasted beetroot; Pan-fried lake trout, fennel embeurrée, lemongrass juice; Candied carrot, gingerbread and lovage shoots from Thônes; Quenelle of chocolate ganache and gavotte; Blueberry tart, whipped cream; Roasted rhubarb and seaweed

Celery: /

Mustard: /

Sesame seed: Bluefin tuna tataki, toasted sesame, purple mustard; Organic egg scramble with wild mushrooms

Lupine: /

Mollusc: /

Peanut : Duck breast from the Limagne domain with Saint-Genix, roasted beetroot ; Quenelle of chocolate ganache and gavotte ; Blueberry tart, whipped cream

 

Saturday menu

Cereals containing gluten: Spiced courgette, Thônes herb salad; Pan-fried red tuna steak, piperade confit, condiments; Risotto of crozet infused with garden herbs, Serac and Savoy pear; Smoked chocolate, piquillos and oxalys; Rhubarb and seaweed tart; Roast local lamb rubbed with mint and coriander, creamy polenta, strong juice.

Milk: Oeuf bio cocotte, Abondance du col de Leschaux and Grenoble walnuts; Roast regional lamb rubbed with mint and coriander, creamy polenta, strong juice; Risotto of crozet infused with garden herbs, Serac and Savoy pear; Smoked chocolate, piquillos and oxalys; Rhubarb and seaweed tart

Sulphur dioxide sulphites : Savoy trout tartar, Arcachon oyster and chives; Spiced courgette, Thônes herb salad; Roast regional lamb rubbed with mint and coriander, creamy polenta, strong juice ; Pan-fried red tuna steak, piperade confit, condiments; Risotto of crozet infused with garden herbs, Serac and Savoy pear; Smoked chocolate, piquillos and oxalys; Pan-fried strawberries, basil and buckwheat

Eggs : Organic egg cocotte, Abondance du col de Leschaux and Grenoble walnuts ; Rhubarb and seaweed tart

Crustaceans : /

Fish: Savoy trout tartar, Arcachon oyster and chives; Pan-fried red tuna steak, piperade confit, condiments

Soya: /

Nuts : Tartar of trout from Savoie, Arcachon oyster and chives; Organic egg casserole, Abondance from the Col de Leschaux and Grenoble walnuts; Roasted regional lamb rubbed with mint and coriander, creamy polenta, strong juice ; Seared red tuna steak, piperade confit, condiments; Risotto of crozet infused with garden herbs, Serac and Savoy pear; Smoked chocolate, piquillos and oxalys; Rhubarb and seaweed tart; Seared strawberries, basil and buckwheat

Celery: /

Mustard: /

Sesame seed: /

Lupine: /

Mollusc: Savoy trout tartar, Arcachon oyster and chives

Peanut: Spiced courgette, salad of Thônes herbs; Roasted regional lamb rubbed with mint and coriander, creamy polenta, strong juice; Pan-fried red tuna steak, confit piperade, condiments; Risotto of crozet infused with garden herbs, Sérac and Savoy pear; Smoked chocolate, piquillos and oxalys

Sunday menu

Cereals containing gluten: Ceviche of lake whitefish, pepper and lime; Light scrambled egg with lake crayfish; Tomato gazpacho, virgin sauce, green oil; Beaufort crumble, vegetable wok; Chocolate dulce with olive oil, dark chocolate crumble; Strawberry tart, light cream

Milk: Light scrambled egg with lake crayfish; Roast veal, carrot confit, strong juice; Pan-fried Savoy trout, courgette hummus, red wine juice; Beaufort crumble, vegetable wok; Dulce chocolate with olive oil, dark chocolate crumble; Strawberry tart, light cream

Sulphur dioxide sulphites : Ceviche of lake herring, pepper and lime; Light scrambled egg with lake crayfish; Tomato gazpacho, virgin sauce, green oil; Roasted veal, carrot confit, strong juice; Pan-fried Savoy trout, courgette hummus, red wine juice; Beaufort crumble, vegetable wok; Strawberry tart, light cream; Blueberries confit with tarragon

Eggs: Chocolate dulce with olive oil, dark chocolate crumble

Crustaceans : Light scrambled egg with lake crayfish

Fish: Ceviche of lake trout, pepper and lime; pan-fried Savoy trout, courgette hummus, red wine juice

Soya: /

Nuts : Ceviche of lake trout, pepper and lime; Light scrambled egg with lake crayfish; Tomato gazpacho, sauce vierge, green oil; Roasted veal, carrot confit, spicy juice ; Pan-fried Savoy trout, courgette hummus, red wine juice; Beaufort crumble, vegetable wok; Chocolate dulce with olive oil, dark chocolate crumble; Strawberry tart, light cream; Candied blueberries with tarragon

Celery: /

Mustard: /

Sesame seed: /

Lupine: /

Mollusc: /

Peanut: Ceviche of lake trout, pepper and lime; Tomato gazpacho, sauce vierge, green oil; Roasted veal, carrot confit, strong juice; Pan-fried trout from Savoy, courgette hummus, red wine juice.

L'ATELIER MOBILE

Allergen Chart

 

Cereals containing gluten: Tartar of Savoy trout gravelax, cébettes and Beaufort; Gaspacho of cucumber, Thônes sheep and roasted hazelnuts; Linguine, lake crayfish, lemongrass, shellfish juice; Trésoms-style burger, fresh chips and salad; Risotto of crozets, shavings of vegetables from our market gardeners; Pan-fried tuna steak, tomato marmalade and fresh herbs; Strawberry soup and hazelnut butter financier; Tart of the moment; Chocolate cream, crumble and buckwheat; Crumble with Savoy apples; Homemade ice creams and sorbets; Vanilla crème brûlée

Milk: Cucumber gazpacho, Thônes sheep and roasted hazelnuts; Beetroot, mozzarella and buckwheat; Linguine, lake crayfish, lemongrass, shellfish juice; Crozet risotto, shavings of vegetables from our market gardeners; Tart of the moment; Chocolate cream, crumble and buckwheat; Crumble with Savoy apples; Ice creams and sorbets; Vanilla crème brûlée

Sulphur dioxide sulphites: Quinoa salad with lake crayfish and radish; Tartar of Savoy trout gravelax, cebettes and Beaufort cheese; Beetroot, mozzarella and buckwheat; Trésoms-style burger, fresh chips and salad; Pan-fried fillet of lake trout, wok of vegetables from our market gardeners; Risotto of crozets, shavings of vegetables from our market gardeners; Beef tartar, cébettes, Beaufort, egg yolk and fresh chips; Pan-fried tuna steak, tomato marmalade and fresh herbs; Strawberry soup and financier with hazelnut butter; Tart of the moment; Savoy apple crumble;

Eggs: Beef tartar, cébettes, Beaufort, egg yolk and fresh chips; Chocolate cream, crumble and buckwheat; Crème brûlée with vanilla

Crustaceans: Quinoa salad with lake crayfish and radish; Linguine, lake crayfish, lemon grass, crustacean juice;

Fish: Tartar of Savoy trout gravelax, cebettes and Beaufort; Tataki of red tuna, herb salad; Pan-fried fillet of lake trout, wok of vegetables from our market gardeners; Pan-fried tuna steak, tomato and fresh herb marmalade;

Soya: Tataki of red tuna, herb salad; Pan-fried fillet of lake herring, wok of vegetables from our market gardeners; Risotto of crozets, shavings of vegetables from our market gardeners; Crumble of Savoy apples ;

Nuts: Quinoa salad with lake crayfish and radish; Tartar of Savoy trout gravelax, cebettes and Beaufort cheese; Gaspacho of cucumber, Thônes sheep and roasted hazelnuts; Beetroot, mozzarella and buckwheat; Tataki of red tuna, herb salad; Linguine, lake crayfish, lemongrass, crustacean juice; Pan-fried fillet of lake whitefish, wok of vegetables from our market gardeners; Risotto of crozets, shavings of vegetables from our market gardeners; Beef tartar, cébettes, Beaufort cheese, egg yolk and fresh chips; Pan-fried tuna steak, tomato marmalade and fresh herbs; Strawberry soup and financier with hazelnut butter; Tart of the moment; Chocolate cream, crumble and buckwheat;

Celery: Pan-fried fillet of lake salmon, wok of vegetables from our market gardeners; Beef tartar, cébettes, Beaufort, egg yolk and fresh chips;

Mustard: Burger Trésoms style, fresh fries and salad ;

Sesame seed: Trésoms-style burger, fresh fries and salad; Pan-fried fillet of lake trout, wok of vegetables from our market gardeners; Crozet risotto, shavings of vegetables from our market gardeners; Pan-fried tuna steak, tomato marmalade and fresh herbs;

Lupin: /

Mollusc: /

Peanut: Lake crayfish and radish quinoa salad; Linguine, lake crayfish, lemongrass, shellfish juice; Trésoms-style burger, fresh chips and salad; Beef tartar, cebettes, Beaufort cheese, egg yolk and fresh chips;

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