La Fantaisie

01470 SEILLONNAZ

12/20
Gourmet Restaurant

4 PHOTOS

Chef Samuel Boulle

Cooking French | Local | specialty

Services Terrace

Gault&Millau's review

12/20

Gourmet Restaurant In the last foothills of the Jura, in the heart of the Bugey region, the small village of Seillonnaz offers bucolic landscapes. The keys to the parish priest's house (which belong to the commune) have been entrusted to a young local chef, who runs a restaurant in a fortified house with his father. Don't go looking for the strange furnishings of a Parisian decorator in search of country-style accessories, here everything is simple, and that's just fine. The short menu is enough to give us a nice panorama of the products of the Ain, Isère and Savoie regions. For starters, a Gex blue cheese coulant or a frog cromesquis will whet your appetite. Then, we're easily won over by this poultry ballottine with skin chips. Market fish is lacquered with beet and yuzu oil. Gourmets will savor these elegant sweetbreads flambéed with noilly prat, with generous Dauphiné ravioles. For desserts, this chef proposes a pear crème brûlée or pretty spheres of white chocolate, strawberry and coriander. "L'Instant T" is a mysterious encounter between Lu's "Biscuit Thé" and tamarind custard. The wine list is short, but you can find good stuff for not too much money, and montagnieu by the glass for €2.50.

Plan

Address 50 Rue des Alinières
01470 Seillonnaz

NAVIGATE TO

Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Samuel Boulle Chef

Menu A la carte

Starter Gaspacho de melon accompagné d’une tartine de chèvre frais, miel, pesto aux olives, chips de jambon cru €14 Cromesquis de grenouille Ail et fines herbes, accompagné de sa crème au persil €22

Main course Pièce de boeuf à effilocher accompagnée de son risotto Arborio, de patate douce sauté agrémenté de son jus au chimichurri et de son guacamole €36 Poisson du marché, croûte de chorizo, Accompagné d’épinards frais agrémenté de son écume de poivron rouge €32

Dessert Raviole d’ananas flambé au pastis agrémenté de sa glace aux herbes et d’une chips d ananas €10 Biscuit trempé dans du café à la cardamone et cannelle, nappage au chocolat noir, éclat de praline à la noix de pécan accompagne d’une crème anglaise vanille tamarin €10