All of us here at Le Caveau are happy to host your seminar or party.

The room arrangements preserve your intimacy: we can accommodate small groups or large.

It is also possible under certain conditions to reserve the entire room for your private party. We can welcome up to 110 people.
Here are some enterprises that have made us confidence for the organization of their seminar: SCHWARZKOFF, FRANCE TELECOM, ING ASSURANCE, JANSEN, FRANCE TELEVISION, GPA ASSURANCE, BANQUE CIC, TOSHIBA, MIKAEL PAGE, NIKU, SALOMON, KAUFMAN, INTERBANCARIO, LABORATOIRE UPSA, BRAUN, HENKEL, GAN ASSURANCES...

We'd like to suggest these Menu Options and the Chef will consider any particular requests:

The "Farmer" Menu (served for 30 maximum persons) Regional Snails in "Croquilles" crusty edible shells Royal Pierrade (beef, filet of duck, veau, turkey) cooked on hot stone with a variety of sauces and French fries Green Salad with walnuts Dessert  The Country Menu (served for 15 maximum persons) Beef Fondue in spicy red wine, served with French fries and sauces Green Salad with walnuts Dessert The "Valaisan" Menu Raclette served with a variety of cold pork meats, baked Potatoes and condiments Green Salad with walnuts Dessert The Rustic Menu            (served for 30 maximum persons) Regional cold cuts Tartiflette Potatoes cooked with bacon, cheese, walnuts and onions Green Salad with walnuts Dessert

The Savoisian's Menu (served for 30 maximum persons) Cheese Fondue served with a variety of dried meat, cold pork meats Green Salad with walnuts Dessert   The Alpine Menu La Poelee des Alpages Typical Alpine dish prepared on your table : Onions, white wine and Reblochon cheese served with meats of "Grison", cured ham, jacket potatoes, garnishes. Green salad with walnuts Dessert The Savoyard's Menu (served for 70 maximum persons) Gourmand's Pierrade (Beef, filet of duck, filet of turkey and veal) served with French fries and the chef's sauces OR Raclette the melted cheese is scraped onto your plate and served with meat of "Grison", a variety of cold cuts, boiled potatoes in their skins, condiments green salad with walnuts dessert The "Pierrade" Menu Mixed Pierrade (beef, duck and poultry meats) cooked on hot stone with a variety of sauces and French fries Green Salad with walnuts Dessert Fixed Rate Drinks The 1/2 Wine Bottle The 1/2 Mineral Water Bottle Coffee