The Chateaubriand au Poivre, a thick cut from the tenderloin that's sufficient for two diners, is prepared at the table.
It's a hearty steak that would excite raging carnivores (this photo only shows half of it). The taste is satisfactory but not spectacular.
Dinner here would be kinda incomplete without the Sabayon Du Chalet, also known as the "dancing dessert" because a parade of restaurant staff members take turns to whip the sabayon into shape while dancing the twist.
They're accompanied by a house band of folk singers with a penchant for hits from the '60s and '70s, especially Elvis chestnuts like "Wooden Heart."