Le Chalet Brigitte - Speisekarte

Sylviane adorable person who makes the best calf ris from all over the country

Soon retired boss, not nice to his staff. No wonder the server business is in perdition!

Very good, Convenient and very pleasant. Very friendly staff. To be recommended without any hesitation.

Very good restaurant! Nice staff! After a small detour around the lake and this beautiful view I recommend

A great welcome, while we arrived around 2:00, we were well received, the super nice and very professional server. The very hearty meal, and good. If you pass to Pierre -Percée, make a detour.

Perfect experience with the Spa hotel next door. High quality meal, very nice presentation, the mixtures of flavors are sought and offer us a discovery at each bite. Thank you to the leader for his excellent work and impeccable service.. Bravo to the whole team.

A very nice discovery, we will return to it. An excellent kitchen and a very friendly, smiling and in good mood, in small care with customers. The Vosges salad was very copyy and super good. My companion has feasted with a trout with perfect cooking. Don't change anything, we loved!!!

Lunch at 4. With a dog. Everything went well, we were very welcome, thank you again! Fakes were very well, cooked, fried and vegetable flan with a cooked and seasoned tomato. In desserts there are ice creams, and large portions of fruit pies that change depending on the day. Rhubarb and apple for us today. Very good

At first, the menu at 46€ in three dishes and no choice is destabilizing, especially with dish goat. The reactive leader to propose a poultry of beautiful invoice. Then comes two mouths, a bold entry of grilled asparagus, fresh cheese and fresh herbs and rhubarb count. To follow, from the kid with a nice cooking, an exceptional corsé juice and a small peas. A dessert on the strawberry, crunchy mix, mellow,fresh... A very inventive and bold kitchen. A real culinary experience. Excellent service and a very nice smile to crown everything. Merit the detour. Alliance,texture and flavors to be discovered absolutely. Congratulations to the chief. Xavier mansuy