Auvergne-Rhône-Alpes

Upper Savoy

France

Cluses

Chef Nicolas Deschamps was very responsive to my messages and truly adjusted the menu to our liking (great vegetarian options, and multiple entrees). He was very professional before, during and after service, doing everything on time and leaving the kitchen perfectly clean. Guests absolutely loved their food, managing up to 3 options for a large group of 13 people. I would happily re-book with Chef Nicolas for another event.

Chef Nicolas Deschamps was very responsive to my m

The food and wine pairings were excellent. The first-course appetizers were delicious, and the pistachio gnocchi was a perfect 10/10. The tomahawk steak was meant to be cooked to medium but was slightly rare in the center. Otherwise, everything else was fantastic. Nico was incredibly professional and kind, and we truly appreciated both his attentiveness and the amazing food he prepared. We would be happy to book again in the future.

The food and wine pairings were excellent. The fir

<p>Chef Nico began his career as a teenager in the family business after training in cuisine and pastry. With extensive experience in catering from Paris to Geneva, he has been working in the mountains since 2014. In 2018, he embarked on his journey as a private chef in chalets, bringing his passion for culinary freedom and versatility. Constantly refining his craft, he continues to develop his own unique culinary identity through time and experience.</p>

Blinis de pommes de terre – Mousse de saumon fumé

Tacos au pesto aux crevettes épicées, guacamole

Sea Bass Crudo, Pineapple, Lime, Marinated Mustard Seeds
Dill, Lobster Oil Vinaigrette

Crudo de bar, ananas, citron vert, graine de moutarde marinée
Aneth, vinaigrette à l'huile de homard

option 1

Lemon Ricotta Tortellini, Goat Cheese Shavings, Lemon Thyme Espuma, Toasted Hazelnuts

Tortellini ricotta citron, copeau de fromage de chèvre, espuma de thym citronné, noisettes grillées

option 2

Confit Lamb Shank, Spelt Risotto with Seasonal Vegetables and Parmesan

Souris d’agneau confite, risotto petit épeautre aux légumes de saison et parmesan

Beef Tournedos Aubrac beef, three-pepper cognac sauce
potato mousseline, pan-fried seasonal vegetables

Tournedos de bœuf Aubrac, sauce 3 poivres cognac
mousseline de pomme de terre, poêlée de légumes de saison

option 3

option3

Arctic char, lemon and saffron sabayon, rolled potato confit in olive oil with garlic and rosemary, pea mousseline

Omble chevalier, sabayon au citron et safran, pomme de terre en rouleau confite à l’huile d’olive ail romarin, mousseline de petits pois

option4

Strawberry pavlova, nougatine shards
mascarpone whipped cream, vanilla ice cream

Pavlova aux fraises, éclat de nougatine
chantilly mascarpone, crème glacée à la vanille

caramelized mille-feuille, tonka bean cream

mille-feuille caramélisé, crème à la fève de tonka

chocolate and salted caramel duo
creamy vanilla hazelnut shortbread

duo de chocolat caramel beurre salé
Sablé noisette crémeux vanille

Beetroot Gnocchi with Morels, Cauliflower, Parsley Sauce
Three-Cheese Cream, Guanciale
Toasted Pumpkin Seeds

Gnocchis de betterave aux morilles, chou-fleur, persillade
crème 3 fromages, guanciale
graine de courge grillée

Roasted Duck Breast with Pears Flambéed in Armagnac, Rich Sweet and Sour Jus, Sweet Potato Mousseline

Magret de canard rôti aux poires flambé à l'armagnac, jus corsé aigre-doux, mousseline de patate douce

option2

retour du marché

Spaghetti with prawns, basil-infused bisque, and cherry tomatoes

Spaghettis aux gambas, bisque infusée au basilic et tomates cerises

option1

Asparagus tartlet with parmesan crumble

Salt-cured egg verrine with pecorino sabayon and fresh herbs

tartelette d'asperges et crumble au parmesan
Verrine œuf confit au sel, sabayon au pecorino et herbes fraîches

Rack of lamb with rich jus
Vegetable tart on a bed of parmesan risotto

Carré d'agneau, jus corsé 
Tarte de légumes sur lit de risotto au parmesan

Confit veal agnolotti with green asparagus and pan-fried oyster mushrooms

agnolotti au veau confit 
asperge verte et pleurote poêlée

Panna cotta Piedmontese vanilla, caramel cream

Panna cotta piémontaise à la vanille, crème caramel

Sea bream carpaccio with mango vinaigrette
mullet bottarga with orange and lime zest

carpaccio de daurade, vinaigrette à la mangue
poutargue de mulet, orange, zeste de citron vert

Lemon ricotta tortellini with goat cheese shavings, lemon thyme espuma, and toasted hazelnuts

Provençal purple artichoke salad with anchovy cream, arugula, and parmesan shavings

Salade d’artichaut violet de Provence, crème d’anchois, roquette et copeaux de parmesan

voyage initiatique à la gastronomie italienne

balade en italie

Soft-boiled fried egg, morel sabayon, and green asparagus

œuf mollet frit, sabayon aux morilles, et asperges vertes

Squid ink gnocchi, grilled eggplant, cacciucco, grilled octopus, garlic basil

Gnocchi à l’encre de seiche, aubergine grillée, cacciucco, poulpe grillé, ail basilic

Strawberry charlotte, vanilla and rhubarb cream

Charlotte aux fraises, crémeux vanille et rhubarbe

Almond, hazelnut, and lemon praline entremets

entremets praliné amande noisette et citron jaune

Mini herb tart, Beaufort cheese mousse (made with a siphon)
*****
Mini falafel balls with beetroot hummus

Mini-tarte fine aux herbes, mousse de Beaufort au siphon 
*****
Mini boulettes de falafel avec houmous de betterave

Grilled langoustines, asparagus salad, saffron hollandaise espuma

Pâté-croute : porc, canard, asperges vertes, noix, foie gras, morilles, pickles de légumes racines (6 pers. min.)

Aubrac beef tomahawk steak, three-pepper sauce, pressed potatoes with Beaufort cheese, and roasted cauliflower head with hazelnut oil. (Serves 2 min.)

Tomahawk de bœuf Aubrac, sauce aux 3 poivres, pressé de pommes de terre au Beaufort et tête de chou-fleur rôti à l'huile de noisette. (2 pers. min.)

Perch fillet with cavatelli, bell pepper cream, mussels in garlic and saffron butter

filet de perches avec cavatelli, crème poivron, moules au beurre d’ail et safran

Pistachio Paris-Brest, pistachio nougatine shards, candied orange zest

Paris-Brest pistache, éclat de nougatine de pistache, zeste d’orange confite

Pâté-croute: pork, duck, green asparagus, walnuts, foie gras, morels, root vegetable pickles (serves 6 minimum)

Langoustines grillées, salade d'asperges, espuma hollandaise au safran

Roast rack of lamb, rich five-spice jus, sweet potato purée, and candied root vegetables

Carré d’agneau rôti, jus corsé aux 5 parfums purée de patate douce et légumes-racine confits

balade gourmande

Veal and scallop tartare, caviar
French toast with squid ink

gyosa de poulet de Bresse truffé cuit dans un jus corsé

Bresse chicken gyoza with truffles cooked in a rich jus

tuile de parmesan, crabe, aioli au safran

Pavlova
(Limoncello Gel, Meringue, Lemon Sorbet
(Tonka Bean Cream)

Mousse praliné, crumble chocolat,
crème glacée à la vanille
Espuma au caramel beurre salé, madeleine au miel

Risotto
Turbot wrapped in a stuffed zucchini, delicate slow-cooked langoustine stuffing, stracciatella sauce, basil oil, and black garlic carrot gel

Turbot en habit de courgette farci, fine farce de langoustine basse température, sauce stracciatella, huile de basilic et gel de carotte à l'ail noir

Lobster tortellini, champagne sabayon
Sautéed chanterelle mushrooms

pâté croûte 
porc, poulet de Bresse, abricot,
Foie gras, pistaches, canard
Pickles de légumes racines (6 pers. min.)

Galician ribeye steak
Three-pepper sauce with peaty whisky, Anna potatoes
and seasonal vegetables, garlic, basil.

Saint-Pierre
Beurre blanc, sauce soja et yuzu, caviar 
Shiitaké rôti
Riz thaï rouge à la vapeur

Rack of Veal Chops
Shallot Cream Sauce with Vin Jaune, Roasted Cauliflower Head, Pressed Potatoes
Glazed Carrots

entrecôte de Galice 
Sauce 3 poivres au whisky tourbé, pommes Anna
et légumes de saison, ail, basilic.

Rack of Lamb in a Pistachio Crust, Rosette of Glazed Carrots, Pea Mousse, Roasted New Potatoes with Parsley and Chanterelle Mushrooms

Carré de côtes de veau
Sauce crème d'échalotes au vin jaune, tête de chou-fleur rôtie, pressé de pommes de terre
Carottes glacées

Tartare de veau et de saint-jacques, caviar
pain de mie perdu à l'encre de seiche

Praline Mousse, Chocolate Crumble,
Vanilla Ice Cream
Salted Caramel Espuma, Honey Madeleine

L'intense chocolat noir
(Brownie noix de pécan, croustillant noix de pécan.)
 mousse chocolat miso, crémeux vanille)

The Intense Dark Chocolate
(Pecan Brownie, Pecan Crunch.)
(Chocolate Miso Mousse, Vanilla Cream)

Pavlova
 gel de limoncello, meringue, sorbet de citron
crémeux à la fève de tonka)

Pâté en croûte
Pork, Bresse chicken, apricot,
Foie gras, pistachios, duck
Pickles of root vegetables (min. 6 people)

Tortellini de homard, sabayon au champagne 
Poêlée de girolles

John Dory
Beurre blanc, soy and yuzu sauce, caviar Roasted shiitake mushrooms
Steamed red Thai rice

Carré d'agneau en croûte de pistache, rosace de carottes glacées, mousse de petit pois, pommes de terre grenailles rôties en persillade et girolles

cuisine aux influences européennes et asiatiques

fusion

A gourmet journey with exceptional and seasonal ingredients.

Chef Nicolas Deschamps's menus

retour du marché

balade en italie

balade gourmande

fusion