Our menu
FORMULAS (ONLY FOR LUNCH)
+Blueberry tart OR Chocolate mousse OR Sunday caramel
Our starters / lunchtime
poultry & foie gras
César sauce
with blinis, fresh herbs, cottage cheese
with mountain ham, rocket & truffe
poultry & foie gras
Dinner Starters
by 6
by 12
with blinis, fresh herbs, cottage cheese
Smoked trout, chicory, sucrine lettuce, herbs cream, steamed potatoes, roasted lentils and lemon
poultry, foie gras
Nantua sauce, vinegar japanese rice
Stracciatella, mortadella IGP, pistacchio
vegetables, bittersweet sauce
Feta with fresh herbs, vinegar sauce with Timut pepper
Savoyard Specialties – Evening Menu
made with unpasteurised milk from the Savoie
with a selection of cold meats and salad
selection of cold meats and salad
selection of cold meats and salad
selection of cold meats and salad
selection of cold meats
Our salads / lunchtime
Salad leaves, chicken, roasted bread, Parmigiano Reggiano
Salad leaves, soft boiled egg, mountain ham, pine nuts, pesto & Parmigiano Reggiano shavings
Salad leaves, Mozzarella di bufala, sundried tomatoes, Parmigiano Reggiano shavings, coppa (pork meat), pesto
Rôtisserie
mashed potatoes, green salad
Main courses / Evening
chopped steak OR sausage
fries OR mashed potatoes
OR pizza ham and cheese
AND vanilla ice cream
French fries and sucrine lettuce
mashed potatoes
meat juice, mashed potatoes, candied shallot
truffled meat juice, candied shallot, mashed potatoes
grilled scallop
2 persons, cheesy garlic mashed potatoes
Vinegar Japanese rice and steamed vegetables
sweet mashed potatoes, green curry
lemon, tarragon, mashed potatoes
mashed potatoes, 2 persons
vinegar japanese rice, brown butter, lemon, cappers, parsley
vinegar japanese rice, brown butter, lemon, cappers, parsley
capers & gherkins, served with French fries & salad
cream, croutons, cappers, mustard, mashed sweet potatoes
mayonnaise, homemade ketchup, Béarnaise, Pepper, Gorgonzola
To accompany your dishes SIDE DISHES & EXTRAS
Evening Skillets
Beef or Lamb from Aveyron ‘s farmer
and Parmegiano Reggiano
Burrata cheese and pesto
our PIZZAS
tomato, Mozzarella, basil
Mozzarella di bufala, cherry tomato, basil
Mozzarella, goat cheese, Gorgonzola
tomato, Mozzarella, chorizo, peppers
Mozzarella, Reblochon cheese, bacon, onions
tomato, raw ham, dried tomatoes, creamy Burrata, rocket salad
tomato, cherry tomatoes, Stracciatella, pesto
tomato, Mozzarella, ham, pineapple
tomato, Mozzarella, dry beef meat, Parmesan, rocket salad, vinegar syrup
tomato, Mozzarella, ham, mushrooms
tomato, Mozzarella, raw ham, rocket salad, Parmesan, olive oil
tomato, Mozzarella, mushrooms, artichoke, peppers
tomato, Mozzarella, ham, mushrooms, egg
Mozzarella, tuna, cherry tomato, pesto
tomate, Mozzarella, salami, olives noires
tomato, raw ham, dried tomatoes, creamy Burrata, rocket salad
black truffle, Mozzarella, cream of mushroom, Parmiggiano cream
tomato, Mozzarella,mushrooms, jambon de Paris, artichoke, black olives
Our pizzas are available for takeout. Take away.
Our Cheeses
From Paccard
Our Selection of Desserts
chocolate, compote, chantilly
(Evenings only)
(Evenings only
(Evenings only
Soft Serve Ice Cream
Vanilla ice, caramel sauce, caramelized peanuts, whipped cream
Vanilla ice, honey, honey’s yeast, whipped cream
Vanilla ice, dark chocolate sauce and chucks of cookies, whipped cream
Vanilla ice, rose praline sauce, praline, whipped cream
And to treat yourself
The story of La Maison Val Thorens began in 2012. With a good dose of experience and a touch of madness, we decided to create a restaurant that reflects who we are. We are Fabien Barrau and Romain Bastide, and it is with pleasure that we welcome you.
To design our menu, we chose to partner with chef Cyril Attrazic, a two-Michelin-starred chef for his restaurant in Aumont-Aubrac. On a daily basis, it is under the supervision of chef Eric Darut that our kitchen teams give their best to ensure your satisfaction.
We hold the title of Maître Restaurateur (Master Restaurateur). The only title awarded by the state, it is the guarantee of cuisine made in the establishment from raw and fresh products, integrating short supply chains.
Finally, we want to offer you quality products whose origin we know. This is why we have established strong links with each of our producers and breeders:
- Conquet Butchery, Laguiole (12)
- Agri Viande Butchery, Cassagnes-Bégonhès (12)
- Bousquet Butchery, La Primaube (12)
- Alice’s Poultry Farm, Ayrens (15)
- Loïc Dupieux Farm, la Cayroulie, Onet-le-château (12)
- Benoît Fanguin Farm, Le Monastier (48)
- Boix Primeur, Moûtiers (73)
- Paccard Cheese House, Manigod (74)
- Guillaume Rudelle Farm, Raunaguet (12)
- Vialars Farm, Laguiole (12)
- Vialaret Farm, Ségur (12)
- Halles Paris Sud, Rungis (94)
- Disserkoi fishmonger, Bozel (73)
- Kalamata Olive Oil, Chris and Olive, Greece