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Restaurant Le cerf Our Philosophy"Alliance between the Traditional and Authenti
c""A true place of passion, our team is better now to satisfy our customers. Gou
rmet cuisine transmitted through the menu and a simple cardthat changeevery 4 we
eks. The restaurant offers an authentic cocooning Savoyard spaceanda modern bath
room withan outdoor kitchen. The same team alternates between the two rooms to b
ringnew energy each time. "Our Mission"Our employees create allthe difference an
d we know it. That is why we tryto understand their expectations and future pros
pects. Beyond mere collaboratorswe are a true heart full family drawn around a c
ommon passion: La Gourmandise. Our ValuesSkills & CustomizationEach person is uni
que. Our differenceis combined with our expertise and customization of all. The
individualization of the customer service we offer also requires awork climate t
hat we put in place for our employees. The goal is thateveryone expresses theird
esire to achieve them.Nothing is impossible.Relationship & ShareOur strong perso
nalities, authentic and sincere allow us to establish healthy relationships wher
e trust and respect are essential. The harmony everyone creates an atmosphere of
well being for our customers, which facilitates our relationship with them. Cerf
team gives the best of themselves for ajob, a place that fascinates them. The reco
gnition, smile andfulfilment of our customersare rewardsfor us.
Restaurant Le cerf Small, medium or large hunger, it is for you to compose your
menu!The choice between the dishes of the gourmet menu and the map of the moment
Main course29.00 Starter/main course or main course/dessert35.00 Starter/main cour
se/cheese or dessert39.00 Starter/main course/cheese/dessert45.00 Do not hesitate
to seek adviceour Master server for more informationTo decidingyourchild: 15.00Fr
om the gourmet menu,AdaptedquantityStarter /dish /dessertORSpaghetti Bolognese w
ith dessert(Children under 10 years)
Restaurant Le cerf StarterStarter of the Day * * * *Biscuit of Fra with crayfish,
red cabbage, And Nantua sauce withyellowwine* * * *Fricassee of sweetbreads wit
h morels* * * *Slate ofFoie grassemi-cooked, With chutney of fruits and brioche*
* * *Puff pastry of seabream marinated With sweet spices and herbs* * * *Wok of
shellfish (Shrimp and St Jacques)
Restaurant Le cerf Main coursesDish of the day * * * *The Classic : Entrecote B
lack Angus with barnaise sauce* * * *The Chteau Briand* (200 g) with sauce Rossini
* * * *Filet of sea bassin Arlequin with a small balsamic vinaigrette * * * *Bi
o Salmon steak roasted on skin with asparagus and onions, Brunoiseof vegetables
with melted butter and calf juice* * * *Guinea fowl Delicacy With morels under s
kin and cream sauceWith each main course, there garnish... It s time for you to fi
nd the perfect combination by listening to your heart!(Maximum 2 choices)Wok fri
ed vegetables * * * *Endives braised with orange* * * *Anna potatoes* * * *Press
ed of almandine in the olive oil * * * *Gratin of Crozets* * * *French fries and
salad*Extra 10 euros
Restaurant Le cerf DessertsDessert of the day* * * *3 Chocolates roll* * * *Carp
accio of fresh fruits With passion juice* * * *Comme un Mont Blanc (Chocolate, c
hestnut, prunes and Armagnac)* * * *Chocolate fondant* * * *Sorbets and ice-crea
m homemade Enjoy!