Restaurant
OPENING HOURS
PLEASE NOTE THAT OUR RESTAURANT IS CLOSED FOR THE WINTER PERIOD AND WILL REOPEN ON 28 APRIL 2023. PLEASE EMAIL US WITH ANY QUERIES ON INFO@LESMAGNOLIAS.COM.
Every day for lunch and dinner except Saturday lunch, Sunday dinner and Monday
Served each day of the week
Menu du Jour (16,50€), Menu du Soir (19,50€), Menu Gourmand à la Carte (24€-30€).
Served on week-ends
Menu Gourmand à la Carte (24€-30€).
Closed: Saturday lunch, Sunday evening and Monday
PLEASE NOTE THAT OUR RESTAURANT IS CLOSED FOR THE WINTER PERIOD AND WILL REOPEN ON 28 APRIL 2023. PLEASE EMAIL US WITH ANY QUERIES ON INFO@LESMAGNOLIAS.COM.
Every day for lunch and dinner except Saturday lunch, Sunday dinner and Monday
Served each day of the week
Menu du Jour (16,50€), Menu du Soir (19,50€), Menu Gourmand à la Carte (24€-30€).
Served on week-ends
Menu Gourmand à la Carte (24€-30€).
Closed: Saturday lunch, Sunday evening and Monday
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 !
Menu de Printemps
FORMULE 24€ - Entrée + Plat ou Plat + Dessert
FORMULE 27€ - Entrée + Plat + Fromage ou Entrée + Plat + Dessert
FORMULE 30€ - Entrée + Plat + Fromage + Dessert
Il était une fois un petit restaurant au cœur de Plaisance
qui célébrait les produits saisonniers de la région et des plats fait maison…
Entrées
Œufs Meurettes
Ou
Escargots de la ferme de Julot et leur persillade
Ou
Terrine de foie de volaille et noix
Ou
Salade du jour
Plats
Pièce de Bœuf, sauce au Roquefort et aux noix, pommes de terre rôties
Ou
Filet de sandre et sa sauce au poivre du Sichuan, duo de riz à la citronnelle
Ou
Foie gras poêlé, compotée d’oignons, pommes au four, pain d’épices
Ou
Burger Aveyronnais (steak de brebis bio, laguiole, farçou, rösti de pommes de terre, compotée d’oignons, salade)
Ou
Les végétariens s’y plairont
Desserts
Fondant au chocolat et sa tuile aux baies roses
Ou
Aumônière de banane, glace banane-caramel
Ou
Délice de fruits cuits
FORMULE 24€ - Entrée + Plat ou Plat + Dessert
FORMULE 27€ - Entrée + Plat + Fromage ou Entrée + Plat + Dessert
FORMULE 30€ - Entrée + Plat + Fromage + Dessert
Il était une fois un petit restaurant au cœur de Plaisance
qui célébrait les produits saisonniers de la région et des plats fait maison…
Entrées
Œufs Meurettes
Ou
Escargots de la ferme de Julot et leur persillade
Ou
Terrine de foie de volaille et noix
Ou
Salade du jour
Plats
Pièce de Bœuf, sauce au Roquefort et aux noix, pommes de terre rôties
Ou
Filet de sandre et sa sauce au poivre du Sichuan, duo de riz à la citronnelle
Ou
Foie gras poêlé, compotée d’oignons, pommes au four, pain d’épices
Ou
Burger Aveyronnais (steak de brebis bio, laguiole, farçou, rösti de pommes de terre, compotée d’oignons, salade)
Ou
Les végétariens s’y plairont
Desserts
Fondant au chocolat et sa tuile aux baies roses
Ou
Aumônière de banane, glace banane-caramel
Ou
Délice de fruits cuits