Dining

Chef Didier Potin describes his culinary style as a combination of the traditional and the innovative.
Chef Didier Potin describes his culinary style as a combination of the traditional and the innovative.

A Typical Menu at Le Park des Collines

Appetizers

  • Local pasta Filled with cheese in a creamy swiss chard sauce
  • Saint Felicien cheese fondue with raw vegetables
  • Butternut squash soup with garlic croutons
  • Smoked mackerel pate with mascarpone cheese

Main Dishes

  • Localy handmade sausage with mashed potatoes and celery
  • Guinea fowl supreme in a mushroom sauce
  • Salmon steak wrapped in smoked bacon
  • Baby goat stew in a mustard sauce

Some deserts

  • Fresh local or exotic fruit salad
  • Plum tart
  • Chocolat cake
  • Local cheeses

All Inclusve

  • Aperitif, 3 courses, local wines and coffee 28€