restaurant Paradis La Rosière
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The menu

AND YOU,
WHAT WOULD YOU EAT WHEN YOU GO TO PARADiS ?

carte PARADiS
Dishes to share 1
Starters & salads 2
Dishes 3
Specialities 4
Desserts 5

DISHES TO SHARE

  • PLATE OF COLD MEATS FROM OUR MOUNTAINS (2 or 4 people)
    • Raw ham from Savoie
    • Dry-cured Diot from Rullier
    • Coppa from Savoie
    • Dried meat from the Alps
    • Spianata & Lardo Di Colonnata

 

  • PLATE OF CHEESE FROM OUR MOUTAINS (2 or 4 people)
    • Sheep from the Bergerie du Genièvre in Montvalezan
    • Summer Beaufort from the Cooperative Laitière in Bourg Saint-Maurice
    • Reblochon made from raw milk
    • Fontina from the Val d’Aoste

 

  • WHOLE RAW MILK REBLOCHON ROASTED WITH GÉNÉPI FROM THE CHARTREUX FATHERS (450G)
    Accompanied by mitraillette potatoes & small salad

STARTERS

  • VEGETABLE SOUP OF YESTERYEAR
    Accompanied by toasted bread & grated Beaufort cheese

 

  • MUSHROOM CREAM SOUP
    Brown button mushrooms & Savoy ham crisps

 

  • ARCTIC CHAR FROM MURGAT IN GRAVLAX STYLE
    Marinated with beetroot & dill cream

SALADS

  • CAESAR SALAD
    Breaded chicken, soft-boiled egg, parmesan, croutons & iceberg salad

 

  • VALLE D’AOSTA SALAD
    Taleggio crisp, raw ham chips, radish, red onion, walnuts & salad
salade italienne restaurant paradis

DISHES

  • HOMEMADE BEEF TARTARE CUT BY THE CHEF’S KNIFE

 

  • LOW-TEMPERATURE COOKED LAMB CONFIT MOUSE (450g)
    Orange & honey sauce from our mountains

 

  • ENTRECOTE STEAK (250 to 300g) & ITS MARROW BONE
    Shallot sauce

 

  • LOW-TEMPERATURE COOKED IBERIAN PORK CHOP (350g)
    Girolle sauce

ACCOMPANIMENTS

  • MITRAILLETTE POTATOES

 

  • POLENTA FRIT

 

  • PAN-FRIED VEGETABLES

FISHES

  • SALMON TROUT FILLET FROM MURGAT
    Accompanied by mashed potatoes with dill & lemon white butter

VEGETARIAN DISHES

  • RAVIOLI GRATIN FROM THE MAURY MOTHER

 

  • PASTA WITH SEASONAL VEGETABLES

KIDS (UNTIL 12 Y.O)

  • HOMEMADE CHICKEN NUGGETS OR BREADED CODFISH
    Choice of side dishes:
    *Small vegetables
    * Potatoes with a twist
    + Scoop of ice cream for dessert

SPECIALITIES OF OUR MOUNTAINS

  • SAVOYARD FONDUE WITH BEAUFORT FROM THE BOURG ST-MAURICE DAIRY COOPERATIVE
    Accompanied by 2 varieties of bread: tradition & Rosigraine from the Boulangerie Ledemé de La Rosière (2 people min)

 

  • SAVOYARD FONDUE WITH BEAUFORT & CHARCUTERIE
    Accompanied by potatoes & small salad

 

  • WHOLE RAW MILK REBLOCHON ROASTED WITH GÉNÉPI FROM THE CHARTREUX FATHERS (450G) )
    Accompanied by mitraillette potatoes & small salad

 

  • TARTIFLETTE FROM OUR MOUNTAINS
    Reblochon PDO, bacon, potatoes, onions & fresh cream

 

  • EXTRA CHARCUTERIE
    Savoy cured ham & white ham with truffle

HOMEMADE DESSERTS

  • PLATE OF CHEESE FROM OUR MOUNTAINS
    • Sheep from the Bergerie du Genièvre in Montvalezan
    • Summer Beaufort from the Cooperative Laitière in Bourg St-Maurice
    • Reblochon made from raw milk
    • Fontina from the Val d’Aoste

 

  • FLOATING ISLAND WITH GENEPI SYRUP

 

  • BLUEBERRY PIE
    Genepi ice cream, homemade vanilla chantilly

 

  • PIE OF THE DAY

 

  • TATIN CREPE FLAMBE WITH CALVADOS ALCOHOL
    Caramelised apples, salted butter caramel & scoop of vanilla ice cream

 

  • GRANNY SUZETTE’S CREPE

 

  • TIRAMISU

 

  • AFFOGATO
    Double cream ice cream, hazelnut & coffee

 

  • ALL-CHOCOLATE CAKE
    Chocolate cake & orange top

ICE CREAMS & SORBETS

  • VANILLA, CHOCOLATE, COFFEE, RASPBERRY, LEMON, BLUEBERRY, STRAWBERRY, GENEPI

 

  • HOMEMADE EXTRA CHANTILLY

DIGESTIVE ICE CREAM

  • ROYAL SAVOYARD
    2 scoops of Génépi ice cream, 4cl Génépi & chantilly

 

  • COPA ITALIA
    2 scoops of Lemon sorbet, 4cl Limoncello & chantilly

 

  • COLONEL’S CUP
    2 scoops of lemon sorbet, 4cl of vodka & whipped cream

Feel like putting your feet under the table?