Carte | Les Quatre Saisons R

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Authentic seasonal cuisine

WELCOME

We invite you to enjoy a unique gastronomic experience, where every detail is thoughtfully crafted to elevate your meal. To ensure a harmonious experience and smooth service, our Chef kindly recommends that all guests at the same table choose the same menu. Please inform us in advance of any allergies or dietary intolerances, so that our team may adapt the dishes to your needs. Guided by passion and creativity, our Chef will be delighted to prepare an amuse-bouche and petit fours inspired by the freshest market ingredients. We wish you an exceptional experience at our restaurant. Antonio Gerard Quintanilla Chef – Les Quatre Saisons

OUR MENUS

To ensure a harmonious experience and smooth service, our Chef recommends choosing a single menu for all guests at the same table.

DISCOVERY MENU

Three-course menu

Amuse-bouche ............................. 1st Course The Leek Mosaic of candied leeks, shallot vinaigrette, egg mimosa, tangy sabayon, served with winter rolls and sweet and sour sauce. ...................... 2nd Course The Farm Pork Confit pork belly, braised pork cheek, black pudding, grilled ham, served with lentils and a red wine glaze. ...................... 3rd Course The Chocolate Chartreuse Chocolate shell, chocolate cream and Chartreuse syrup, lemon-mint jelly, chocolate-hazelnut financier, Chartreuse ice cream, and a herbaceous shot. or The Chestnut White chocolate shell, chestnut mascarpone whipped cream, candied chestnut pieces, and rum ice cream. or The Cereal Vanilla cream, pumpkin seed praline, cereal biscuit, popcorn emulsion, black sesame ice cream. or Selection of local cheeses, subject to availability ....................... Petit Fours

€49.00

TASTING MENU

Four-course menu

Amuse-bouche ............................. 1st Course Crab with Citrus Cylinder of crab salad with citrus, saffron-infused potato and mandarin foam, shell jelly and lemon gel. ...................... 2nd Course Isère Trout from the Murgat Fish Farm Quenelle of trout and grilled langoustine, shell bisque emulsion and poached potato in fish stock ....................... 3rd Course Duck Breast Pink duck breast, glazed carrots, peel chips, sweet potato purée and rich duck jus with a carrot reduction. ...................... 4th Course Chartreuse Chocolate Chocolate shell, chocolate cream and Chartreuse syrup, lemon-mint jelly, chocolate-hazelnut financier, Chartreuse ice cream and herbaceous shot. or The Chestnut White chocolate shell, chestnut mascarpone whipped cream, candied chestnut pieces, and rum ice cream. or The Cereal Vanilla cream, pumpkin seed praline, cereal biscuit, popcorn emulsion, black sesame ice cream. or Selection of local cheeses, subject to availability ....................... Petit fours

€59.00

PLEASURE MENU

Five-course menu

Amuse-bouche ............................. 1st Course Leek Mosaic of candied leeks, shallot vinaigrette, egg mimosa, tangy sabayon, accompanied by winter rolls and sweet and sour sauce. ...................... 2nd Course Grey Shrimp and Foie Gras Consommé Grey shrimp broth, pan-seared foie gras, mini-vegetables sautéed to order. ...................... 3rd Course Label Rouge Meagre Fillet Meagre fillet cooked in brown butter, caramelized pearl onions, onion compote tartlet, puffed buckwheat, onion soubise, burnt onion and toasted buckwheat emulsion. ...................... 4th Course Sweetbreads* Caramelized sweetbreads, accompanied by stuffed cabbage and green cabbage purée, tangy meat jus. *You can replace this dish with one of your choice. ...................... 5th Course The Chartreuse Chocolate Chocolate shell, chocolate cream and Chartreuse syrup, lemon-mint jelly, chocolate-hazelnut financier, Chartreuse ice cream and herbaceous shot. or The Chestnut White chocolate shell, chestnut mascarpone whipped cream, candied chestnut pieces and rum ice cream. or The Cereal Vanilla cream, pumpkin seed praline, cereal biscuit, popcorn emulsion, black sesame ice cream. or Selection of local cheeses depending on availability ....................... Petit Fours

€69.00

VEGETARIAN MENU

A three- or four-course menu, composed according to the chef's inspiration and the market of the day.

Three-courses

€45.00

LUNCH MENU

Available Wednesday through Friday at lunchtime only. Our daily menu is not available on public holidays.

Gourmet menu

Starter + main course + dessert

€28.50

Starter + main course

€22.50

Main course + dessert

€22.50

Flat

€18.50

CHILDREN'S MENU

(Up to 10 years old)

CHILDREN'S MENU

Breaded chicken strips and meatballs with seeds, served with new potatoes. Choice of ice cream.

€13.50

FOOD & WINE PAIRINGS

Enjoy our wine selection, developed in partnership with La Cave du Lac de St Alban de Montbel, to complement our dishes.

Accord en two-courses

Formula of 2 glasses of wine of 8 cl

€16.00

Accord en three-courses

Formula of 3 glasses of wine of 8 cl

€22.00

Accord in four-courses

Formula of 4 glasses of wine of 8 cl

€28.00

ENTRANCES

Le Poireau

Mosaic of candied leeks, shallot vinaigrette, egg mimosa, tangy sabayon, accompanied by winter rolls and sweet and sour sauce.

€17.00

Lactose

Eggs

Vegan

Le Tourteau aux agrumes

Citrus crab salad cylinder, saffron-infused potato-mandarin siphon, shell jelly and lemon gel.

€17.50

Gluten

Lactose

Seafood

Grey shrimp and foie gras consommé

Grey shrimp broth, pan-fried foie gras, mini vegetables sautéed to order.

€18.50

Gluten

Lactose

DISHES

Mushroom risotto

Creamy risotto with sautéed mushrooms and tangy pickles.

€28.50

Gluten

Nuts

Lactose

Mustard

Le Cochon de la ferme de St Alban de Montbel

Confit breast, braised pork cheek, black pudding, grilled ham, all accompanied by lentils and a red wine sauce.

€30.00

Gluten

Lactose

Mustard

Eggs

Seafood

La Truite d'Isère de la pisciculture Murgat

Quenelle of trout and grilled langoustine, shell bisque emulsion and poached potato in a fish stock.

€29.50

Gluten

Seafood

Le Magret de canard

Pink duck breast, glazed carrots, peel chips, sweet potato puree and rich duck jus with a carrot reduction.

€31.00

Gluten

Lactose

Mustard

Le Ris de veau

Caramelized sweetbreads, accompanied by stuffed cabbage and green cabbage puree, tangy meat jus.

€31.00

Gluten

Lactose

Eggs

Le plat végétal du Chef

Jardinière de légumes, copeaux, émulsion barigoule et trio de purées.

€25

Vegetarian

DESSERTS

Le Chocolat Chartreuse

Chocolate shell, chocolate cream and Chartreuse flowing, lemon mint jelly, chocolate hazelnut financier, Chartreuse ice cream and herbaceous shooter.

€13.50

Gluten

Nuts

Lactose

Eggs

La Châtaigne

White chocolate shell, whipped chestnut mascarpone, candied chestnut pieces and rum ice cream.

€13.50

Gluten

Eggs

Lactose

La Céréale

Vanilla cream, pumpkin seed praline, cereal biscuit, popcorn emulsion, black sesame ice cream.

€12.50

Gluten

Eggs

Lactose

CHEESES

Selection of local PDO cheeses, depending on the arrival of the Ayn-Dullin Dairy Cooperative

€8.00

ICE CREAM SUNDIES

Sélection de glaces du maître artisan glacier La Turbine à Saveurs

Vanille de Madagascar, Chartreuse verte, fruits rouges, citron jaune, chocolat, fraise, café.

1 BALL

€3.50

2 BALLS

€6.00

3 BALLS

€8.00

Whipped Cream Supplement

€1.50

CHOCOLATE EXTRA

€2.00