du lundi au dimanche
12h00 - 15h00
le vendredi soir
19h00 - 21h00
Ancien relais de chasse du duché de Savoie, c’est Gilbert Merie qui redonne vie à cette adresse rustique après la création de la station en 1968.
Il la transforme en restaurant avant que l’un de ses fils Jean-Pierre ne reprenne le flambeau en 1985 avec l’appui de son épouse Annie. Son nom est tiré du roman d’aventures de Jack London « Smoke Bellew » (1912).
Chanterelle-infused baked egg cocotte
Baked egg cocotte with black truffle from Mélanosporum
Pan-seared Saint-Marcellin salad sourced from the Grésivaudan Valle* caramelized pears accompanied by mountain honey and Périgord walnuts
French onion soup topped with Beaufort cheese gratin
Escargot puff pastry with chanterelles, garlic cream, and delicate spinach sprouts
Heirloom tomato fan with basil olive oil and served with iced gazpacho
Tuna tataki marinated in olive oil Val Douro, chinese cabbage, and fresh herb salad, hint of wasabi and horseradish fragrance*
Beetroot carpaccio, orange, and hazelnut, a medley of young shoots
Saint-Marcellin timbale on its creamy leek bed
* This dish can be enjoyed either as a starter or as a main course.
(Our main courses include seasonal vegetables and local regional produce, thoughtfully combined for delightful flavors)
Roasted chicken breast with a pepper gastrique and butternut puree
(bun, minced beef, lettuce, reblochon cheese, emulsified sauce, pickles)
Sweetbread casserole in a creamy morel sauce, accompanied by puree
Wood-fire-grilled veal kidneys, served with baked potatoes and a mustard seed sauce
Grilled beef tenderloin with port wine sauce, served with a crispy potato cake
Hereford beef ribs - Irish breed meat - for two Grilled over wood fire (1kg), served with baked potato, an array of sauces and salad
Pan-seared cod fillet atop crushed Val Douro olive oil potatoes, served with a zesty virgin sauce
Grilled sea bream seasoned with fennel seeds over wood fire, served with sautéed butternut and baby vegetables
Herb-infused vegetable wok with rice noodles
Dauphiné (Royan) ravioli complemented by Beaufort cream
Tagliatelle adorned with Mélanosporum black truffle
Winter Bliss - (chantilly, meringue, chocolate sauce, caramelized dried fruits)
Caramelized apple tart with a generous serving of thick crème fraiche
Blueberry tart
Homemade chocolate fondant, caramel coulis (sweet caramel-based dessert sauce)
Lemon tart with our twist, accompanied by raspberry sorbet
Méli-mélo from Val Douro, a union of Mélanosporum truffle and olive
Fruit salad with cinnamon
Génépi-infused crème brûlée
Cheese: Saint-Marcellin timbale with honey and walnuts - served warm
Nos glaces artisanales de la marque Mövenpick.
Our ice creams are handmade by the Mövenpick brand.
Grâce à vous, nous avons obtenu
l’Attestation d’Excellence 2019 et le “Travelers’ Choice 2020”
du site Tripadvisor
Une offre insolite et sur-mesure pour vos soirées de Gala.
Lancements de produit, dîners VIP, RP, Incentive.
Apéritifs, cocktails dînatoires, dîners et soirées pour groupes/séminaires.
Des événements sportifs, festifs et gustatifs :
le restaurant Belliou la Fumée propose des temps forts conviviaux tout au long de l’année – (agenda à venir)
Je serais heureux de vous laisser le souvenir d’un voyage culinaire dans un endroit idyllique
Citation du Chef