The Restaurant of the Hotel "Les Prodains"
The hotel Les Prodains offers of course half board to its guests, but the restaurant is also a friendly place for skiers and walkers.
Gourmet and refined cuisine using noble and local products. Pascal the passionate Chef Maître Restaurateur accompanied by his son in the kitchen, offer you a culinary discovery throughout your stay ...
A fabulous marriage between local cuisine filled with tradition and creative cuisine with a touch of modernity.
Throughout the day, the Hôtel les Prodains team is at your disposal to make you spend unforgettable holidays. Whatever the hour, you will find what you are looking for at Les Prodains ...
To start the day off right, our rich breakfast buffet awaits you from 8:00 am to 9:30 am.
A buffet composed of different kinds of breads, cereals or whites, and pastries. Slate of cold cuts, and cheeses from the region,
Boiled egg, our famous homemade jams and yogurts (blackcurrants, raspberries, prunes, blackberries and currants are from our garden), fresh fruit salad, cottage cheese and cereals.
Without forgetting the chef's brioche, as well as the cakes, shortbread, muffins, Savoy cake and homemade cookies
Fresh fruit juices and hot drinks
At noon at the restaurant "Les Prodains", after a morning of skiing or hiking in the mountains
We welcome you at the foot of the Prodains Express on the sunny terrace to taste refined cuisine,
Salad, dish of the day, burger, Savoyard specialties as well as our gourmet dishes, lake fish, filet of Savoy beef ...
End your lunch with one of the chef's sweet creations, Crêpe soufflé with wild strawberries, Chocolate Finger, Baba au Rhum arrangé
At snack time, pancakes or ice cream accompanied by hot chocolate, or fruit juice to enjoy a splendid panorama of the surrounding mountains
Enjoy our lounge in a cozy and relaxed atmosphere, around a cocktail or glass of wine accompanied by a slate of homemade smoked arctic char
For dinner in our cozy dining room, combining Bois Pierre and Modernity
We offer a gourmet menu served on the plate in 4 courses
(starter, main course, cheese and dessert)
A discovery of our gourmet menu,
Forest crumble with undergrowth mushrooms, Homemade brioche sausage and red onion mash with blueberries, Asian tuna tataki with rice chips, Petit trout fillet, Norman sirloin steak, Back of Farm Guinea fowl, Raspberry macaroon, Melting apple and Breton shortbread, Lemon finger & lime meringue,
Two Savoyard specialty dinners are served per week, the essential raclette and the three-meat pierrade
An adaptation of the menu for children and for vegetarians is possible by signaling it in advance
Come and enjoy Pascal's talents every day of the season. The Maitre Restaurateur label means that the dishes offered on the menu are prepared on site using fresh produce.