seasonal...

Consume seasonal products, it is first consuming local.
Eating seasonal foods is fun and has many benefits.
With these products, we generally find a better taste quality because they are picked at maturity, grown in the open field and not above ground or in a heated greenhouse.

In addition, buying seasonal products can benefit from prices sometimes lower than out of season.

...and local

The interest is also to consume local because it helps to stimulate the regional economy and to weave links around home.

By this, we also favor a better remuneration of the producers because the shorter chains reduce the number of intermediaries.

Some culture

AIL DES OURS (Wild Garlic)

Wild Garlic has a special flavor, with its alliaceous taste. Also known as wild garlic or wooden garlic, wild garlic shows the tips of its fragrant leaves in February-March. It is harvested like all aromatic herbs before flowering.

LES RAVIOLES

The ravioles would find their origin in Roman gastronomy. Very popular in the region of Dauphine in the Middle Ages, the raviole comes from a terroir mixing cereal crops and small dairy farms where the meat was rare, allowing a supply of agricultural products and explaining the non-meat composition of the preparation. These small pasta are based on soft wheat flour and not durum wheat like Italian pasta.

THE SAVOYARD FONDUE

The Savoyard fondue is a regional dish of Savoyard gastronomy based on processed cheese and bread. It is prepared at Chalet du Sire, according to the ancestral preparation, using local products such as Margériaz.

From the 16th century there are traces of making a kind of Gruyère cheese in the Savoyard alpine pastures, the imposing size of the grinding wheels allowed a longer preservation.
It was only towards the end of the 19th century that this production came down in our "fruitières".
Long called "Gras des Bauges" Margériaz now has its own identity, it is the subject of a registered designation since 1986.

L’ENTRECÔTE

Rib steak and Beaf steak are two emblematic pieces of beef. The cooking time of the entrecôte depends on your preferences. The meat can be eaten blue, bleeding, cooked or cooked. However, we advise you to consume it blue or bleeding because, cooked longer, the meat becomes harder and loses flavor.

Here, we choose, we peel, we slice, we cut, we simmer, we brown, we taste, we season, we raise.


In short, we cook with passion!

CONTACT

Tel. +33 479 258 033

info@lechaletdusire.fr

Le Sire, near Nivollet cross

FR-73230 La Feclaz

RCS: 848 541 470 00011

Tel. +33 479 258 033

info@lechaletdusire.fr

Le Sire, near Nivollet cross

FR-73230 La Feclaz

RCS: 848 541 470 00011

OPENING

HIGH SEASON

-20 déc 2019 to 29 mars 2020-

-13 april to 30 april 2020-

-15 may to 24 may 2020-

-19 june to31 august 2020-


Open 7 / 7 days

 

LOW SEASON

-23 nov to 19 dec 0219-

-01 may to 10 may 2020-

-29 may to 14 june 2020

Open friday night, saturday all day and sunday noon

Legal notice (in french)

 

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MAP

Access from Chambéry : (VRU exit 18) direction Massif des Bauges, then la Féclaz.

 

Access from Aix-les-Bains : (A41 exit 14) direction Le Revard, then la Féclaz.

Access from Chambéry : (VRU exit 18) direction Massif des Bauges, then la Féclaz.

 

Access from Aix-les-Bains : (A41 exit 14) direction Le Revard, then la Féclaz.