Restaurants

Prima

TYPICAL COSY ATMOSPHERE

GASTRONOMIC LOCAL CUISINE

Gastronomic table of the Chalets of Mont d’Arbois rewarded by a star in the Michelin guide, Chef Nicolas Hensinger offers fine gourmet cuisine with local specialities in a warm and cosy chalet.

REGIONAL PRODUCTS

GOURMET DISHES

Using products from the region, the chef creates a lively, brilliant, classic cuisine with distinctive tastes and just the right combinations. On the sweet side, desserts offer new twists on the classics to make them even tastier.

The wine list, highlighting the Edmond de Rothschild Heritage wineries, will take you on a trip from Spain to New Zealand and of course, to the classic Bordeaux region.

Menu
From the mountains
Marinated rainbow trout from Mr Murgat, cooked Gravlax-styleLovage and confit lemon
39.00€
Duck foie grasMango chutney, white balsamic vinegar, pecan nuts and wild nettle
44.00€
Egg yolk and parsnipMelanosporum black truffle, bread finger smoked with hay from Mr Morand’s farm
46.00€
Salsify roasted with melanosporum black truffleHazelnut from Piedmont and acidulated wild chicory
42.00€
Whole crayfish and meadowsweet:- Crayfish broth lemonade
- Claws hotpot, cream sauce
- Steamed tails, crayfish butter, kohlrabi cooked on a wood fire, Nantua sauce
44.00€
From the lakes and the seas
Grilled sea bass, garlic and Grenoble walnut sauceBraised cauliflower, pine tree-infused sauce au beurre blanc
67.00€
French scallops- Carpaccio with pickled beetroot, Beaufort cheese and Savoy apples
- Roasted with charcoaled beetroot, black garlic and liquorice condiment, Geneva sauce
59.00€
Turbot seasoned with bone marrow and oxalisSplit peas agnolotti, roasted fish jus
69.00€
To share: Arctic char poached in a brothSeasonal vegetables, creamy polenta and Apremont sauce
55.00€
per pers.
Locally-flavoured meats
Pork chop cooked on a bed of hayFarcement du Rostachon, cooking jus, crusty cheese tuile
61.00€
Beef cheeks- Confit, baked in wholemeal bread
- Braised with wild thyme, riso pasta risotto and beef jus
64.00€
Suckling lamb from the Pyrenees, herb crustChestnut gnocchi, Jerusalem artichokes and gentiane jus
69.00€
To share: Bresse chicken cooked at the open firePotato mousseline (price per pers.)
59.00€
Truffed : 78,00€
Cheese
Selection of cheeses from the Pays du Mont Blanc
25.00€
Mustard Brie de Meaux served warm, my grandfather’s hay jelly recipe, salt-preserved lemon
23.00€
Desserts
Selection of Rothschild ‘cigars’Cognac ice cream
23.00€
Grand Marnier soufflé with saffron from the MaurienneOrange sorbet
23.00€
Plate of surprise desserts made with milk from Mr Morand’s farm and honey from the Rothschild Family’s estateFresh milk ice cream
23.00€
Conference pear poached with red wine from Château de ClarkeWild thyme sorbet
23.00€
To share: Savoy apple tart with génépi
23.00€
Menu Découverte (6 courses)125.00€
Duck foie grasMango chutney, white balsamic vinegar, pecan nuts and wild nettle
Egg yolk and parsnipMelanosporum black truffle, bread finger smoked with hay from Mr Morand’s farm
Grilled sea bass, garlic and Grenoble walnut sauceBraised cauliflower, pine tree-infused sauce au beurre blanc
Whole crayfish and meadowsweet: - Crayfish broth lemonade
- Claws hotpot, cream sauce
- Steamed tails, crayfish butter, kohlrabi cooked on a wood fire, Nantua sauce
Beef cheeks:- Confit, baked in wholemeal bread
- Grilled with wild thyme, riso pasta risotto and beef jus
Conference pear poached with red wine from Château de ClarkeWild thyme sorbet
Wine pairings
200.00€
Menu Prima (9 courses)175.00€
Chef Nicolas Hensinger and his team will take you on a journey through local and seasonal products to explore exceptional flavours from the Mont Blanc region and from the Chef’s childhood.
Wine Pairings
250.00€
Download the menu
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