Restaurant Hôtel de Ville

In the magnificent Hôtel de Ville, the Breton Grégory Halgand presents a seasonal four-course surprise menu, served by his charming wife Audrey Feutren-Halgand, offering classic French cuisine with a contemporary interpretation. The amuse-bouches are served in two rounds, first cold and then warm. For the cold course, there is a sablé atop green asparagus, cauliflower prepared as a mousse and julienne with a touch of caviar on green apple, and an Aperol jelly with duck liver sandwiched between paper-thin pretzels. The warm round features two cromesquis: one filled with a fondue of Fribourg Vacherin cheese, and the other stuffed with snails and wild garlic persillade. A superb start to the menu showcases white asparagus, asparagus mousse, and asparagus gel, paired with tangy rhubarb pickles and a pepper jus. The chef then garnishes the turbot, wrapped in a rich ballotine, with a delicate scampi, serving it alongside beurre blanc, potatoes, nori seaweed, and mandarin gel. The tender veal rack, aged on the bone, comes with a robust jus, accompanied by a heavenly tartlet made with whole peas, pea purée, and black garlic. A mara des bois strawberry sorbet and a pretzel filled with vanilla woodruff cream provide an excellent finale. An exciting wine list featuring outstanding crus from the Chablais region.