Restaurant
OPENING HOURS
FROM 25 MAY TO 8 JUNE
Menu d’Ouverture strictly on our terraces. Menus at 20€/23€/26€. Main course at 15€.
Closed: Saturday lunch, Sunday evening and Monday
FROM 9 JUNE
Every day for lunch and dinner except Saturday lunch, Sunday dinner and Monday
Menu du Jour (15,50€), Menu du Soir (20,50€), Menu à la Carte Semi-Gastronomique (22€-29€).
Closed: Saturday lunch, Sunday evening and Monday
From 9 June all our meals will resume to being served in our medieval dining room, our Bistro or at one of our beautiful outdoor terraces.
FROM 1 JULY TO 31 AUGUST
Sunday night and Monday night
Croque Monsieurs, salad and ice cream on our terrace!
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 !
Summer Menu
FORMULE 22€ - Entrée + Plat ou Plat + Dessert
FORMULE 25€ - Entrée + Plat + Fromage ouEntrée
+ Plat + Dessert
FORMULE 29€ - 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
Escargots de la ferme de Julo au beurre persillé
Farmhouse snails with parsely butter
Ou
Soupe d΄été
Cold summer soup
Ou
Salade fromagère
Special local cheese salad
Ou
Terrine de la cheffe
Chefs terrine
Plats
Rouget à la Provençale, duo de riz et légumes
Red Mullet à la Provençale, duo of rice and vegetables
Ou
Piece de bœuf Aubrac, sauce Roquefort et noix, pommes de terre rôties
Side of Aubrac beef, Roquefort and walnut sauce, roast potatoes
Ou
Composition d΄Agneau (Charmoise Bio) et ses légumes
A dish of Organic lamb and its vegetables
Ou
Les végétariens s΄y plairont
The vegetarians will love it
Desserts
Salade de fruits frais infusée à la menthe
Mint-infused fresh fruit salad
Ou
Douceur au chocolat
Chocolate sweetness
Ou
Delice de fruits cuits
Baked fruit delight
Ou
Coupe deux boules de glace artisanales
Two scoops of regional homemade ice cream
FORMULE 22€ - Entrée + Plat ou Plat + Dessert
FORMULE 25€ - Entrée + Plat + Fromage ouEntrée
+ Plat + Dessert
FORMULE 29€ - 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
Escargots de la ferme de Julo au beurre persillé
Farmhouse snails with parsely butter
Ou
Soupe d΄été
Cold summer soup
Ou
Salade fromagère
Special local cheese salad
Ou
Terrine de la cheffe
Chefs terrine
Plats
Rouget à la Provençale, duo de riz et légumes
Red Mullet à la Provençale, duo of rice and vegetables
Ou
Piece de bœuf Aubrac, sauce Roquefort et noix, pommes de terre rôties
Side of Aubrac beef, Roquefort and walnut sauce, roast potatoes
Ou
Composition d΄Agneau (Charmoise Bio) et ses légumes
A dish of Organic lamb and its vegetables
Ou
Les végétariens s΄y plairont
The vegetarians will love it
Desserts
Salade de fruits frais infusée à la menthe
Mint-infused fresh fruit salad
Ou
Douceur au chocolat
Chocolate sweetness
Ou
Delice de fruits cuits
Baked fruit delight
Ou
Coupe deux boules de glace artisanales
Two scoops of regional homemade ice cream