Mon Plaisir

About Mon Plaisir

A blackboard features a mini al carte menu with Escargot, Frog Legs and Foie Gras poele as starters. Main include idneys a la moutarde (mustard), Kudu fillet au vin & purrees, Duck Magret a la plancha, Chateaubriand au vin, Tournedos Rossini & gratin dauphinois, fresh tuna ratatouille when available and Chef’s specials, usually with seasonal produce available on that particular day. The delicious desserts include fine pastry apple tart ice cream caramel sauce and decadent chocolate biscuit dessert with ice cream.

Also available on the blackboard is ‘Le Menu du Jour’ which is a special 2 or 3 course. In winter, a soup of the day is included as well as a homemade Terrine du Chef and over starters. The main course is always centred around the Piece de Boeuf 300g (sirloin or rumpsteak or rib eye with frites and sauce to choose) or the fresh fish of the day (usually Kingklip or Red Roman or Cod).

During summer, more options are added to the blackboard like homemade Terrine of duck, Encornets a la Basque, Gambas Salad citrus vinaigrette, crayfish, bouillabaisse, more fish dishes, more offals like sweetbreads and onglets.

The wine list comprises all the Chamonix Wines, a selection of wines from the Winelands and a private French wines list.