Restaurant
We are delighted to announce that our hotel has reopened and we hope to reopen our restaurent on 1 June, subject to Covid restrictions.
RESTAURANT OPENING HOURS FROM 1 JUNE :
Saturday evening and Sunday lunch:
Semi-Gastronomic cuisine at our medieval Restaurant
Tuesday to Friday lunch and dinner:
Menu du Jour and Menu du Soir at our Bistro
Closed: Saturday lunchtime, Sunday evening and Monday.
All our meals are served in our medieval dining room, our Bistro or at one of our beautiful outdoor terraces.
RESTAURANT OPENING HOURS FROM 1 JUNE :
Saturday evening and Sunday lunch:
Semi-Gastronomic cuisine at our medieval Restaurant
Tuesday to Friday lunch and dinner:
Menu du Jour and Menu du Soir at our Bistro
Closed: Saturday lunchtime, Sunday evening and Monday.
All our meals are served in our medieval dining room, our Bistro or at one of our beautiful outdoor terraces.
I am Anne-Lyse Chanut, Chef of the restaurant Les Magnolias where I would be delighted to welcome you and share with you my love for cooking and good products.
I’m 30 years old and I’ve been cooking for 14 years. I am the Holder of a CAP cuisine degree (including a catering qualification) as well as a Professional Cooking Certificate. I worked as a junior chef in a semi-gourmet restaurant (La Balance restaurant, food and wine, in Arbois), before serving as a chef for 2 years at the Kilis restaurant in Champagny en Vanoise and for 3 years at the Auberge des Fontanettes in Pralognan la Vanoise.
Passionate about cooking with seasonal and as far possible local products, I strive for perfection and I work in peace.
For this new season at Les Magnolias, I hope to create and offer you gourmet moments, rich in flavors, smells, textures and colors. I will follow the style of French cuisine which combines generosity with the rediscovery of quality dishes, always homemade. My dishes will be served by a caring team with a sense of hospitality, friendliness and humor.
See you soon !
I’m 30 years old and I’ve been cooking for 14 years. I am the Holder of a CAP cuisine degree (including a catering qualification) as well as a Professional Cooking Certificate. I worked as a junior chef in a semi-gourmet restaurant (La Balance restaurant, food and wine, in Arbois), before serving as a chef for 2 years at the Kilis restaurant in Champagny en Vanoise and for 3 years at the Auberge des Fontanettes in Pralognan la Vanoise.
Passionate about cooking with seasonal and as far possible local products, I strive for perfection and I work in peace.
For this new season at Les Magnolias, I hope to create and offer you gourmet moments, rich in flavors, smells, textures and colors. I will follow the style of French cuisine which combines generosity with the rediscovery of quality dishes, always homemade. My dishes will be served by a caring team with a sense of hospitality, friendliness and humor.
See you soon !
Events:
Les Magnolias is a perfect destination for events such as weddings, anniversaries or group gatherings... please contact us to arrange your special celebration!
Les Magnolias is a perfect destination for events such as weddings, anniversaries or group gatherings... please contact us to arrange your special celebration!
Typical starters and mains
SPRING
Starters
Traditional
- Salad with walnuts, Roquefort, raw ham and apple
- Duck egg and its duo of sauces (red wine and spicy cream), garlic croutons
- Freshness plate: beetroot and its various other accompaniments
Semi-gastronomique
- Duck foie gras, stewed onions and red fruits, gingerbread
- Fresh goat cheese terrine, basil pesto, farandole of young shoots
- Pan-fried prawns with lemon, tomatoes, shallot cream
Mains
Traditional
- Grilled sirloin, cream of seafood, gratin dauphinois
- Provencal zander, wild rice, lemon, tomato
Semi-gastronomique
- Frog’s legs à la Provençal, lemon, tomato, parsley
- Fillet of Sandre fish, garlic cream, seasonal vegetables and timbale of wild rice
- Lamb shank with honey and thyme, celery purée
(It is possible to replace the Garlic cream with a Roquefort cream.)
SUMMER
Starters
Traditional
- Terrine from our countryside with chicken liver and hazelnuts, stewed onions in white wine
- Fresh vegetable gazpacho according to the chef's mood, basil pesto, sesame
- Goat cheese salad, nuts and honey
Semi-gastronomique
- Fresh goat cheese terrine, candied tomatoes, farandole of young shoots, basil pesto
- Two-salmon tartare (raw salmon and smoked salmon), diced zucchini, pink berries, lemon, dill served with shallot dill cream
- Smoked duck, roquefort, pine nuts and croutons salad
Mains
Traditional
- Andouillette 5A, mustard seed sauce
- Roquefort burger: beef steak, roquefort, onion compote in white wine, candied tomatoes
- Grilled salmon, shallot cream
Semi-gastronomique
- Beef tartare, candied tomatoes, shallots, pine nuts, pink berries and parmesan
- Crayfish zander, pesto zest
- Tender poultry, morel sauce
Prices
Restaurant
Formule 22€: Starter+Main ou Main+Dessert
Formule 29€: Starter+Main+Dessert
Bistro
Menu du Jour 15,50€: Starter+Main+Dessert +1/4 carafe wine
Menu du Soir 18,50€: Starter+Main+Dessert
SPRING
Starters
Traditional
- Salad with walnuts, Roquefort, raw ham and apple
- Duck egg and its duo of sauces (red wine and spicy cream), garlic croutons
- Freshness plate: beetroot and its various other accompaniments
Semi-gastronomique
- Duck foie gras, stewed onions and red fruits, gingerbread
- Fresh goat cheese terrine, basil pesto, farandole of young shoots
- Pan-fried prawns with lemon, tomatoes, shallot cream
Mains
Traditional
- Grilled sirloin, cream of seafood, gratin dauphinois
- Provencal zander, wild rice, lemon, tomato
Semi-gastronomique
- Frog’s legs à la Provençal, lemon, tomato, parsley
- Fillet of Sandre fish, garlic cream, seasonal vegetables and timbale of wild rice
- Lamb shank with honey and thyme, celery purée
(It is possible to replace the Garlic cream with a Roquefort cream.)
SUMMER
Starters
Traditional
- Terrine from our countryside with chicken liver and hazelnuts, stewed onions in white wine
- Fresh vegetable gazpacho according to the chef's mood, basil pesto, sesame
- Goat cheese salad, nuts and honey
Semi-gastronomique
- Fresh goat cheese terrine, candied tomatoes, farandole of young shoots, basil pesto
- Two-salmon tartare (raw salmon and smoked salmon), diced zucchini, pink berries, lemon, dill served with shallot dill cream
- Smoked duck, roquefort, pine nuts and croutons salad
Mains
Traditional
- Andouillette 5A, mustard seed sauce
- Roquefort burger: beef steak, roquefort, onion compote in white wine, candied tomatoes
- Grilled salmon, shallot cream
Semi-gastronomique
- Beef tartare, candied tomatoes, shallots, pine nuts, pink berries and parmesan
- Crayfish zander, pesto zest
- Tender poultry, morel sauce
Prices
Restaurant
Formule 22€: Starter+Main ou Main+Dessert
Formule 29€: Starter+Main+Dessert
Bistro
Menu du Jour 15,50€: Starter+Main+Dessert +1/4 carafe wine
Menu du Soir 18,50€: Starter+Main+Dessert