{"id":5178,"date":"2026-05-17T13:00:11","date_gmt":"2026-05-17T11:00:11","guid":{"rendered":"https:\/\/www.hoteldubourg-ugine.com\/?p=5178"},"modified":"2026-08-25T00:51:44","modified_gmt":"2026-08-24T22:51:44","slug":"opening-the-door-means-a-new-map","status":"publish","type":"post","link":"https:\/\/www.hoteldubourg-ugine.com\/en\/qui-dit-ouverture-dit-nouvelle-carte","title":{"rendered":"New opening, new menu!"},"content":{"rendered":"
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\"Chicken<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Our very first card has arrived\u2026 and it smells of spring!<\/strong><\/p>\n

There are moments that count more than others. This one is one of them.<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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For weeks, the kitchen has buzzed, ideas have been exchanged, and scents have mingled. We taste, we adjust, we start again. Then one morning, like the first warm ray of sunshine through the window, we understand: spring is ready. And so are we.<\/span><\/p>\n

Today, we unveil our very first map, the one that officially opens a new story \u2013 yours and ours.<\/span><\/p>\n

We are already looking forward to what we will write together.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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The arrival of warmer weather brings springtime dishes to the fore!<\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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This season, lovers of fine dining will find on the menu a <\/span>flavourful cut of butcher's meat<\/strong> accompanied by her <\/span>Savoie red wine reduction<\/strong> and of <\/span>seasonal vegetables<\/strong>. An authentic and refined recipe that celebrates flavour.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Mountain specialities<\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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When it comes to reimagined mountain specialities, it's hard to resist the <\/span>Creamy Reblochon croquettes<\/strong> and <\/span>smoked lard <\/strong>like a <\/span>Risotto<\/strong> A meltingly tender and generous dish that celebrates the flavours of the region.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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BURGERS<\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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Burger lovers will be able to discover <\/span>Elo's Burger<\/strong>, prepared with the <\/span>Evening Prayer<\/strong>, aged cheese, made in Ugine by La Grange \u00e0 Dime. A creation full of character that blends authenticity and gourmet pleasure.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Light and vegetarian cravings<\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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The menu also caters to lighter and vegetarian preferences with a <\/span>Coconut milk bulgur curry<\/strong>, perfumed and coloured, as well as a <\/span>Fresh and crisp summer salad<\/strong>, ideal for lunches on the terrace.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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And because we are in France... a little word on our cheese board<\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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Between the main course and dessert, there is an almost sacred moment, one where we take the time to share. At Vin \u00e0 Table, this moment is celebrated with a cheese board of local cheeses, chosen from our neighbouring producers: mild cheeses, characterful mature cheeses, and dairy creations that tell the story of our region better than a thousand words.<\/span><\/p>\n

A gourmet interlude, simple, lively. A tradition we are proud to keep alive. Don't hesitate to go and meet them on our page <\/span>our producers<\/u><\/a> !<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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The best desserts are often those that remind us of childhood.<\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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Vin \u00e0 Table offers a sweet and nostalgic selection: a creamy vanilla flan<\/strong>, one Chocolate and hazelnut praline cream dessert<\/strong> ultra-indulgent, not forgetting the essential Grandma Kiki's apple tart<\/strong> to be savoured like a sweet memory.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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And, because there's no such thing as a good meal without wine at Vin \u00e0 Table...<\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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Here, wine isn't an accompaniment: it's part of the conversation.<\/p>\n

Our cellar has been built over time through meetings, with passionate winemakers, and out of affection and a desire to share. You'll find robust reds, luminous whites, cheerful sparkling wines, and understated gems just waiting to be discovered.<\/p>\n

Every dish on this first menu has its accompanying wine, one that reveals a flavour, prolongs a memory, or creates that simple magic we call a good pairing.<\/p>\n

A meal at Vin \u00e0 Table\u2026 is also a moment for us to raise a glass together.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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A menu that doesn't just feed: it tells a story<\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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This first card is a start.<\/p>\n

This is a blank page that we've filled with our hands, our ideas, our memories, and above all, a deep desire to please you.<\/p>\n

Spring is on the table.<\/p>\n

And now, all that's missing is you to make it bloom.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Think about booking at 04 79 37 03 77<\/u><\/a>, you can find our menu for lunch from Thursday to Monday.<\/p>\n

Come and join us at 4 rue de l\u2019\u00c9glise in Ugine!<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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RESERVE A TABLE<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\"Logo<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section><\/div>\n

<\/p>","protected":false},"excerpt":{"rendered":"

Notre toute premi\u00e8re carte est arriv\u00e9e\u2026 et elle sent bon le printemps ! Il y a des moments qui comptent plus que d\u2019autres. Celui-ci en fait partie. Depuis des semaines, la cuisine bruisse, les id\u00e9es s\u2019\u00e9changent, les parfums se m\u00ealent. On go\u00fbte, on ajuste, on recommence. Puis un matin, comme un premier rayon chaud qui traverse … Read more<\/a><\/p>","protected":false},"author":1,"featured_media":6236,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"brizy-blank-template.php","format":"standard","meta":{"_seopress_titles_title":"Qui dit ouverture, dit nouvelle carte !","_seopress_titles_desc":"Notre toute premi\u00e8re carte est arriv\u00e9e .. et elle sent bon le printemps\u00a0!\r\nIl y a des moments qui comptent plus que d\u2019autres. 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