Gourmet Altitude
Sometimes it's not easy to find fine French Gourmet food when on ski holiday. Here are some tips to enjoy great meals and of course amazing ski ....
Megeve’s finest
One of the greatest restaurant's in the upmarket French ski resort of Mégève is the exclusive Flocon de Sel restaurant. A romantic mountain location where refined cuisine and sophistication perfectly blend in with regional authenticity. The Chef Emmanuel Renault is the very soul of this inventive cuisine. His recently acquired second Michelin star adds to the long list of his distinctions ( Meilleur Ouvrier, « Grand Chef » Relais & Château ). This outstanding career path enabled him to work with famous chefs ( Christian Constant ) and come back to his beloved mountains. His love for the genuine product and his talent will most definitely seduce you and make your visit to the Flocon de Sel an unforgettable experience.
Courchevel’s new hot spot
It's in the Hôtel de La Croisette, known by all Courchevel aficionados, that Frédéric Vardon opened his last creation. After the Zinc in Gennevilliers and the 39V in Paris, this creative chef decided to export his concept far from the capital to the Zinc des Neiges ( Snow Bar ). Located right on the slopes, it is the perfect place for lunch before descending the slopes in the afternoon. Its traditional and modern design and inventive French cuisine make it also a perfect place for a fancy dinner at night, overlooking the twinkling lights of Courchevel.
The Pourcel Brothers higher than ever
Le Brussel's, the hotel opened by Jean Sanchez in the 1950s, became one of Val d’Isere’s finest places to stay. Its restaurant has a typical Savoyard atmosphere with a cosy open fire place and authentic woodwork. On sunny days you can enjoy your meals outside on the big sunterrace overlooking the slopes. The traditional, yet inventive cuisine is in the talented hands of the Pourcel brothers. A cuisine based on traditional mountain dishes interpreted in a new inventive way; a real gourmet treat in this winter wonderland.
One of the greatest restaurant's in the upmarket French ski resort of Mégève is the exclusive Flocon de Sel restaurant. A romantic mountain location where refined cuisine and sophistication perfectly blend in with regional authenticity. The Chef Emmanuel Renault is the very soul of this inventive cuisine. His recently acquired second Michelin star adds to the long list of his distinctions ( Meilleur Ouvrier, « Grand Chef » Relais & Château ). This outstanding career path enabled him to work with famous chefs ( Christian Constant ) and come back to his beloved mountains. His love for the genuine product and his talent will most definitely seduce you and make your visit to the Flocon de Sel an unforgettable experience.
Courchevel’s new hot spot
It's in the Hôtel de La Croisette, known by all Courchevel aficionados, that Frédéric Vardon opened his last creation. After the Zinc in Gennevilliers and the 39V in Paris, this creative chef decided to export his concept far from the capital to the Zinc des Neiges ( Snow Bar ). Located right on the slopes, it is the perfect place for lunch before descending the slopes in the afternoon. Its traditional and modern design and inventive French cuisine make it also a perfect place for a fancy dinner at night, overlooking the twinkling lights of Courchevel.
The Pourcel Brothers higher than ever
Le Brussel's, the hotel opened by Jean Sanchez in the 1950s, became one of Val d’Isere’s finest places to stay. Its restaurant has a typical Savoyard atmosphere with a cosy open fire place and authentic woodwork. On sunny days you can enjoy your meals outside on the big sunterrace overlooking the slopes. The traditional, yet inventive cuisine is in the talented hands of the Pourcel brothers. A cuisine based on traditional mountain dishes interpreted in a new inventive way; a real gourmet treat in this winter wonderland.
Janvier 2012
