Restaurant
We are delighted to announce that our hotel is finally open (breakfast served in your room!) and hope soon to be able to be more precise regarding an opening date for our restaurant and bistro as well as our cycling activities. We are confident that Les Magnolias will once again deliver a wonderful summer season tonite clients notwithstanding the need to respect any new rules associated with the management of the Corona virus. Please contact us by email hopefully to organise your next holiday with us...! We will respond to you as soon as possible! We look forward to seeing you in the very near future!
OPENING HOURS (Subject to opening date to be announced):
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.
OPENING HOURS (Subject to opening date to be announced):
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 studied in a semi-gourmet restaurant (La Balance restaurant, food and wine, in Arbois), before being 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 studied in a semi-gourmet restaurant (La Balance restaurant, food and wine, in Arbois), before being 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