March

At the time of writing the february school holidays are starting to draw to a close, the ski stations are enjoying a bumper year  but we are all looking forward to spring and ulitmately summer.

Here at Restaurant La Meridienne we are open wednesday to saturday lunchtimes offering an exceptional menu du jour at 14,90€ for 3 courses (slightly more on saturdays) and open on friday, saturday and sunday evenings with menus starting at 19,50€, although recently we have also offered a formule du soir at 17,50€ for 3 courses.

The formule du soir at 17,50€ is very much first come first served and there is only a limited quantity available.



Looking ahead through March we hope that as the days lengthen the temperatures will become more clement and we can start to serve outside at lunchtimes.  We normally offer a choice of 3 starters, 3 main courses and 3 desserts for our menu du jour.  This is currently proving very popular with local workers who support us well during the week.

At the end of March we have Easter.  Good Friday is 3oth March.  We will be open for Easter Sunday lunch on April 1st – I will publish a menu later but we are certainly taking bookings and as a guide the menu will be priced around 22€.

Don’t forget you can also follow us on facebook and google+ – links at top of the page.

St Valentine’s 2018

We have decided to publish our menu for St Valentine’s early this year.  We will be open on wednesday 14th february for lunch and dinner.  In order to be guarranteed of having a table available for you, at either lunchtime or evening,  you will need to reserve.  Reservations can be made via this website or by calling us at 04.68.96.78.87



Christmas 2016

Our Christmas Eve menu is here, avaialble for pre-booked tables from 7pm……….
There is a choice of 3 starters, 3 main courses and 3 desserts with the option to add a fish course and a cheese course (with a supplement)

xmas-eve

We will not be open on Christmas Day but will be open for most of the days during the holiday period

New Year / Nouvel An

Nouvel An 2015/16

Amuse Bouche

********

Carpaccio de cabillaud, saumon et St Jacquesfirework
ou
Millefeuille de chèvre, tomate, tomate séchée et pesto de basilic
ou
Ris d’agneau, sauce au moutard à l’ancienne, un “coussin” de pâte feuilletée

**********

Noix d’entrecôte (Rib Eye Steak) purée de radis noir, échalotes caramélisés, girolles et flambée au Jim Beam Bourbon
ou
Cote de porc, samosa de boudin et pomme, sauce au Calvados
ou
Râble de lapin enveloppé en pancetta, farci avec son foie, fini avec un sauce de pistache
ou
Queue de lotte, gambas et moules, sauce au vermouth

**********
Dessert ou fromage

40,00€

Uniquement sur réservation.  Réservations entre 1900h et 2100h.  Depot de 10€ par personne pour garantir la réservation.

New Year / Nouvel An

Nouvel An 2015/16

Amuse Bouche

********

Carpaccio de cabillaud, saumon et St Jacquesfirework
ou
Millefeuille de chèvre, tomate, tomate séchée et pesto de basilic
ou
Ris d’agneau, sauce au moutard à l’ancienne, un “coussin” de pâte feuilletée

**********

Noix d’entrecôte (Rib Eye Steak) purée de radis noir, échalotes caramélisés, girolles et flambée au Jim Beam Bourbon
ou
Cote de porc, samosa de boudin et pomme, sauce au Calvados
ou
Râble de lapin enveloppé en pancetta, farci avec son foie, fini avec un sauce de pistache
ou
Queue de lotte, gambas et moules, sauce au vermouth

**********
Dessert ou fromage

40,00€

Uniquement sur réservation.  Réservations entre 1900h et 2100h.  Dépôt de 10€ par personne pour garantir la réservation.