The restaurant menu
The restaurant of the Auberge Les Clarines welcomes you in the Bauges
Meryl and Benjamin offer you a gourmet and refined cuisine from local partner producers in the Bauges region for the most part. Some products that are not available in our region are sourced primarily from French and organic producers. We also have a wine list to match the menu of the moment. Discover the cuisine of Chef Benjamin Schiff and his team according to the seasons and their inspiration.
Opening of the restaurant :
– from Thursday noon to Monday evening all year long (except for annual closures)
The restaurant is closed on Tuesday and Wednesday
Book a table
Menu of the moment
Our boards (for 2 or 4 people)
Charcuterie board 14€ / 25€.
Mixed board (cold cuts and cheeses) 19€ / 35
Butternut cream soup, chestnut chips, cumin whipped cream
Bluefin Tuna Tartar
As an appetizer 15€ or in plat 22
Egg at 63°C, Beet and Serac
Our main courses
Sea Bass, Squash & Artichoke
Whole pigeon, Forgotten vegetables
Coco de Paimpol Ceps & Chanterelles
1/4 contised free-range chicken
Exclusively on reservation
Deer stew , Spatzle
Matouille with Tome des Bauges PDO
Extra charge for Savoy delicatessen
Assortment of cheeses
Cottage farm cheese
Arith walnut pie with caramel sauce
Charcuterie & Potatoes
Breaded chicken fillets
Yogurt or scoop of ice cream
Children’s gourmet menu
Starter + main course from the menu in the right proportion
Currently, the Chef and his team offer :
– Prime Rib (500gr) from France
– French fries & salad
– Bear’s garlic sauce
Weekday lunch formula only (excluding holidays)
– Complete formula 22€.
– Starter + Main course/ Main course + Dessert 18€.
– Single course 16€.