Restaurants

La Dame de Pic – Le 1920

EDRH-Restaurant-1920-Salle

FRENCH HAUTE GASTRONOMIE

La Dame de Pic – Le 1920 is the prestigious gastronomic address at the Four Seasons Hotel Megève. Anne-Sophie Pic invites guests to discover her culinary world where the associations of flavours, the power of tastes and the delicacy of expression characterize her creations.  

She uses local produce and get inspired while combining it with her favourite herbs and aromatic plants. 

Audacity and freedom of expression reflect the menus she designs, perpetually seeking new, complex associations in accordance to the season.  

The dessert menu, created in harmony with the pastry Chef, Jonathan Chapuy, offer precise, light and tasty desserts in which a touch of pep comes to liven up a dish already full of flavours.

EDRH-Restaurant-1920-Salle

INTIMATE DINNER AND TASTING IN THE PRESTIGIOUS WINE CELLAR

The wine cellar rounds out the epicurean experience. With 15 000 bottles stored at a controlled temperature, this unique cellar can be booked for private wine tastings and dinners. Jacques Savary, Director of La Dame de Pic – Le 1920 and Head sommelier, curates a wine list of some 1,500 varieties, with both extraordinary labels and smaller appellations on offer.

In addition to the legendary vintages of Château Lafite (1869, 1898, 1920, etc.), the cellar houses all the Edmond de Rothschild Heritage vintages from wineries in France (Château Clarke, Château des Laurets) and abroad (Macán, Rupert & Rothschild Vignerons, Rimapere and Flechas de los Andes). A unique invitation to fully experience the family’s art of living…

EDRH-Restaurant-1920-cave
Menu
Starters
The tomatolightly candied
creamy burrata smoked with root of masterwort, basil sauce vierge and geranium
42.00€
Le berlingot savoyardbeaufort & abondance cheeses with absinth mushrooms consommé
48.00€
Fario trout from Les fontaines de l’Oronmarinated with pine tree buds & Mont Blanc gin
pickles, marigold oil lactic vinaigrette and smoked pike eggs
58.00€
Frog legs meunièremix of zucchini
dashi bouillon, sweet woodruff, mexican taragon and tonka bean
56.00€
Fishes
Alpine omblelacquered with barley whisky
grilled baby leeks, coffee beurre blanc and lovage
59.00€
Wild floundercelery and cooked rhubard
cassis bud and juniper berries sauce
72.00€
Le bar au caviarCreated in 1971 by Jacques Pic – reinterpreted by Anne-Sophie Pic
foamy champagne sauce, sake, rose, and Jabara citrus
140.00€
Le bar au caviarCreated in 1971 by Jacques Pic – reinterpreted by Anne-Sophie Pic
foamy champagne sauce, sake, rose, and Jabara citrus
220.00€
Meats
Alpine lambmarinated with gastache, lemon balm and elexir from La Grande Chartreuse
red peppers and seaweed
67.00€
Beef Charolles AOPminth, Leatherwood cognac and Sarawak pepper
lightly candided eggplant and black garlic from La Drôme
64.00€
Saint Jorioz’s sweetbreadbeeswax shell
delicately flavoured with spring honey and sweet clover mezcal artichokes
62.00€
Cheeses
Cheese boardyour choice from our selection of regional cheeses
35.00€
Desserts
Les gavottes chocolatéeslight ethopian coffee mousse and cinnamon leaf ice cream
29.00€
Millefeuille blancwith leatherwood honey, eucalyptus jelly and cassis
28.00€
Revisited fraisierstrawberry tart refreshed with dill and Tchuli pepper
30.00€
Yannick Colombié’s cherries (evening only)rose and green anise
32.00€
Mathieu Vermès’s rhubarb (evening only)elderflower, cottage cheese pie and orange blossom
30.00€
Pic du Midi160.00€
The tomatolightly candied
creamy burrata smoked with roof of masterwort, basil sauce vierge, geranium
Fish choice
Alpine Omblelacquered with barley whisky
grilled baby leeks, coffee beurre blanc and lovage
OR
The Caviar Sea Bassfoamy champagne sauce
sake, rose & Jabara
Supplement 50€
Beef Charolles AOPminth, Leatherwood cognac and Sarawak pepper
lightly candided eggplant and black garlic from La Drôme
Revisited fraisierstrawberry tart refreshed with dill and Tchuli pepper

Wine pairing +80
Non-alcoholic beverage pairing + 60€

Allergen information is available for all our dishes. Prices are net. Taxes and service are included.

Pic Blanc210.00€
The tomatoburrata, root of masterwort, basil & rose géranium
The Fario trout from Oron fountainpine tree budsmarigold oil lactic vinaigrette & smoked pike eggs
The Savoyard berlingotbeaufort & abondance cheeses with absinth & mushrooms consommé
Fish choice
The Wild floundercelery and cooked rhubard
cassis bud & juniper berries sauce
OR
The Caviar Sea Bass foamy champagne sauce
sake, rose & Jabara
50.00€
Supplement
Meat choice
The Charollais Beef AOPMint, Lhéraud cognac, pepper
eggplant & black garlic
OR
The Alpine lambagastache, lemon balm
elexir from La Grande Chartreuse
red peppers & seaweed
The Brie de Meaux fermier AOPFarmhouse Brie de Meaux from 30 Arpents farm, Madagascar vanilla
Dessert choice
Revisited Fraisierstrawberry tart refreshed with dill and Tchuli pepper
OR
The white millefeuillehoney, eucalyptus jelly and cassis
OR
Chocolate gavottescoffee mousse & cinnamon leaf ice cream

Wine pairing + 160
Non-alcoholic drink agreement + 80€

Full allergen information is available for all our dishes. Prices are net. Service and taxes are included.

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