Welcome at la ferme de Victorine
"Grandma, when I'm grown up, i'll make a nice restaurant in your house ..."
My granda was Victorine ...
Many people, in our village, remember the grocery bar inside the farm, which Victorine held in 1923, while taking care of the cows.
Then in 1964, my parents continued this work. The grocery-bar and the farm have grown. In 1991, we decided to continue the tradition.
Thank you to my parents, my family, my friends and all those who supported this idea of child to create "La Ferme de Victorine" in this typical mountain place so dear to my heart
James ANSANAY-ALEX
Authenticity, Heat and Conviviality are the true legacy of Victorine.
The Chef
Denis VINET, Head Chef, knows how to offer to all, a moment of happiness with its delicate dishes, delicate and flawless throughout the year.
From nothing he learned everything in books.
A meeting which opened up new horizons and allowed to flourish.
"When James recruited me as a cook, he opened Victorine's Farm. He gave me carte blanche and that's when I started my progression.".
Denis quickly realizes that it is necessary to know how to satisfy the seasonal customers but also a regional clientele of connoisseurs out of season. "I work in tradition, I always try to improve".
He likes to do the market, to draw ideas here and there."I am a versatile cook, I have to adapt to the seasons, I prefer the summer to work the fish with different recipes and the fall for the game".
To the rhythm of the seasons his inspiration breathes and the one who has learned everything in books can boast of having won two gastronomic contests..
I am a happy man in my kitchens. I can not imagine doing anything else.".
Denis Vinet
A la Carte
Starters
Homemade terrine served with onions and figs marmelade
14.00€
Diot (sausage from Savoie), green lentils salad, and a mousse of pormonier (smocked sausage)
14.00€
Assortment of cauliflowers, Dubarry cream with truffle, shavings of old Beaufort cheese
14.00€
Parsnip soup, grilled bone marrow and spices, onions confit and parsnip chips
15.00€
Smoked trout from Marlens, half cooked in a vegetables bouillon, and seasonal vegetables
15.50€
Raviole of langoustine with fresh herbs, ginger and lemon tree bisque
15.50€
Snails from Savoie in a parsley and garlic sauce, gratinated with Beaufort cheese
16.50€
Duo of fois gras, prepared fois gras terrine et fried on a gingerbread and pear poched on a hot red wine sauce
23.00€
Main Courses
Suggestion of the day and seasonal garnish
21.00€
Fish of the day with seasonal garnish
21.00€
Lamb pastilla from Savoie, spelt with dried fruits and mint juice
23.00€
Veal shank braised in a mushroom juice and steamed roots vegetables
26.00€
Pot-Au-Feu of beef cheek and beef shank, and bone marrow
26.00€
Yellow poultry of Mr Tauzin, yellow wine sauce with morels, Cabbage and butternut fondue
33.00€
Piece of beef selected by the Butcher, beef juice with mondeuse and rare pepper, and seasonal vegetables
35.00€
French sweetbread grilled with golden butter, veal juice infused with Alps herbs and mashed pumpkin
36.00€
Regional Specialties
La fondue savoyarde with three cheeses*
21.00€
La fondue savoyarde with dried cepes*
23.00€
La fondue savoyarde with blue cheese*
24.00€
La fondue savoyarde with sparkling white wine*
24.00€
(* Our fondues are served with dried meat and green salade)
La reblochonnade served with dried meat, salad and potatoes
26.00€
La brasérade served with salad and potatoes gratin
(Only beef or Beef and chicken )
26.00€
Cheeses and Desserts
Trolley of cheeses from Savoie
13.50€
Cottage faisselle with cream and red fruit coulis
7.00€
Nems of Reblochon cheese and apple Granny-Smith, apple sorbet
9.00€
Dessert of the day
9.00€
Savoie biscuit with meringue and citrus fruits, lemon sorbet
10.00€
Traditional Paris-Brest of Victorine
10.00€
Coconut and passion fruit macaron, fresh mango and exotic sorbet
10.00€
Variation of chicory and orange, hot Soufflé, macaron and ice cream
10.00€
Chocolate cake with pistachio heart and pistachio ice cream
10.00€
Menus
Menu on the farm
Assortment of cauliflowers, Dubarry cream with truffle, shavings of old Beaufort cheese
or
Diot (sausage from Savoie), green lentils salad, and a mousse of pormonier (smocked sausage)
∼
Suggestion of the day and seasonal garnish
ou
Lamb pastilla from Savoie, spelt with dried fruits and mint juice
∼
Dessert of the day
ou
Cottage faisselle with cream and red fruit coulis
only for the lunch from monday to friday
Menu in the heart of the seasons
Smoked trout from Marlens, half cooked in a vegetables bouillon, and seasonal vegetables
or
Parsnip soup, grilled bone marrow and spices, onions confit and parsnip chips
∼
Fish of the day with seasonal garnish
or
Veal shank braised in a mushroom juice and steamed roots vegetables
∼
Nems of Reblochon cheese and apple Granny-Smith, apple sorbet
or
Cottage faisselle with cream and red fruit coulis
∼
Savoie biscuit with meringue and citrus fruits, lemon sorbet
or
Traditional Paris-Brest of Victorine
Trust Menu
Headchef Denis Vinet composed for the whole table a degustation menu with 5 sublime dishes
This menu is available until 1:30 PM for the lunch and 9:00 PM for the dinner
Fruits and vegetables : Les jardins du Chiriac à Gilly et la maison Mora à Megève
Fish : Annecy Marée, Pisciculture Baulat à Marlens
Meat : Boucherie Jargot et Fils à Faverges, Fresh’Alp Haute Savoie viande à Sallanches et la maison Grosset à Flumet
Bakery : L’Entrepôt du pain à Notre Dame de Bellecombe
Dairy : Les caves d’affinage de Savoie à Rognaix, la coopérative laitière de Flumet, La maison Rey fromages à Sallanches et Savoie fromages à Albertville
Snails : Domaine des Orchis à Poisy
59€
Children Menu
Under 10 year
Suggestion of the day and seasonal garnish
ou
Fish of the day with seasonal garnish
∼
Ice cream
13.50€
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