Orangerie's restaurant

L'Orangerie, a world of gastronomy

Sophisticated and gourmet cuisine.

The Auberge de l'Orangerie restaurant will take you on a discovery of fine cuisine that combines pleasure and creativity. The Chef, Christophe Liboureau, places the emphasis on high-quality products and gives free reign to his inventiveness to create a real feast of flavours and tastes in each of his dishes.
Try some of our local delights, always selected in collaboration with local producers, including the fishermen of Lake Geneva, cheese producer Jean-Marc of the “Ferme de la Cascade”, Abondance cattle breeder Guillaume Mollard of the “Ferme du Vivier”, and Patrick and Julien Giguet of the “Ferme Victorine” in Domancy specialised in the Charolaise and Aubrac breeds. And always with respect for quality and tradition, the Chef uses products from the South-West, from Savoyard cured meats to Andalousian olive oil (Finca Duernas), truffles from Madame “Roubaud”, and works directly with producers and seafood suppliers. All of the products are selected with great care.

Book your table on +33 (0)4 50 58 49 16

We serve dinner from Tuesday to Saturday, and lunch on Sundays and bank holidays.

The Chef

Chef Christophe Liboureau is above all passionate about his profession. He first trained at the Curnonsky cooking school in Saumur.
Then, on a permanent quest for flavours and other further knowledge, he spent time at the Moulin du Roc in Champagnac de Bélair working with Michelin-starred Chef Madame Charlet.
With this new experience in his pocket, he opened his first restaurant in Sallanches in 1990, before permanently setting himself up in his new establishment "L'Auberge de l'Orangerie".

Here he hired a Pastry Chef, Hervé Jouen, and a team of eight people.
Yet Christophe Liboureau still remains as discreet and reserved as ever.
On Sunday 1 June 2014, Victor, part of this team and a farcement specialist, won first prize at the Sallanches farcement contest!

The restaurant menu

Choose your favourite dish
Main courses
  • Burger with pan-fried foie gras and honey-glazed Abate pears €18.00
  • Pan-fried langoustines with pak choi and foie gras accompanied by Armorican coulis €18.00
  • Endive tart with Saint-Sigismond goat's cheese, dried meat, lamb's lettuce and walnut oil €14.00
  • Roasted cod-fish loin with bacon and thyme, dried caviar, Provençale-style tian and crispy brandade €24.00
  • “Rossini” fried beef fillet €31.00
  • Pan-fried duck breast fillet with red berries €23.00
Classics
  • Fondues - three-cheese, mushroom or Beaufort from €19,50 to €21
  • Le Berthoud, accompanied with smoked salmon €21.50
  • La Pela €19.50
  • Pot-au-feu terrine with purple potatoes €18.00
  • Platter of Savoyard cheeses €18.00
Desserts
  • Frozen griottine cherry soufflé €10.00
  • Vanilla profiteroles with warm chocolate €10.00
  • Île flottante with Saint-Genix pralines €10.00
  • Peruvian "Alto el Sol" chocolate fondant with Bourbon vanilla ice cream €10.00
  • Bread pudding with "Reinette Grise du Canada" apples, salted butter caramel and vanilla ice cream. €10.00