Alpage de Chez Pépé Nicolas:
 

Dairy Products: In the summer, we control the entire cheese-making process: We collect milk (manual milking for goats, mechanized for cows); production (in the alpine chalet below the restaurant), and aging in our cellar. We offer Tommes and Serac from Cows & Goats, and fresh goat cheeses in the restaurant. In winter, you can enjoy goat raclettes and Meule des Belleville, produced in summer and aged during the off-season in our aging cellar.
 

Ice Cream and Sorbets: We offer our customers homemade sorbets and ice creams made with Jean Max's milk from the Belleville valley (and our alpine milk in the summer) and water from our source.
 

Trout from our Pond: We've decided to have our own fish. What could be better than mountain trout? So, we serve Fario & Rainbow trout from our pond, caught by us. The trout comes from the MOREL fish farm located next to Ugine.

Permaculture Garden: Our garden is operational only in the summer season. Permaculture spoke to us a lot. We liked the method. We started creating this garden in spring 2020. We are delighted to supply the restaurant with salads (mesclun), aromatic herbs (Mint, Basil, Chives, Parsley, Lovage, Tansy, Chervil, Tarragon, Thyme, Sage, Coriander, Fennel, Dill, Rosemary, Savory... and many more), vegetables, and condiments: onions, radishes, kale, peas, mini carrots, mini turnips, beets, zucchinis, cardoons... These arrive from the garden based on seasonality. We have a multitude of edible flowers and leaves from the garden: Pansies, Chamomiles, Blueberries, Borage, Lotus, Nasturtium, flowers of: mustards, coriander, cabbage, chives, peas... To your taste buds! In winter, you'll find pesto, infusions, and dried flower petals from our garden!

In the Valley:
 

Honey: In the valley, we work with Klébert Sylvestre for honey, who has 30 hives in the valley, including some near our site.

• In Savoie and Haute-Savoie: We work with:

  • "Maison Baud" for charcuterie
  • Cortis de Grignon for eggs
  • Christine Vernaz for morels
  • Montagne saveurs for local meats
  • La Coopérative Laitière de Moutiers for butter
  • Weiss for chocolate
  • Raclette cheese and Saint Bernard cheese from the aging cellar in Rognaix
  • Snails from Billièmes
  • "Père Rullier" for crozets but also for jams & terrines at the shop
  • Pain de Beldonnes for the restaurant, spread, and chocolate tablets at the shop
  • La Ferme Lombricole for mushrooms
  • Chiron et Fils for pasta
  • François Michaud for fresh goat cheese
  • Folliet for coffee and hot chocolate
  • Brasserie Quardin for beer
  • Brasserie du Mont-Blanc for lemonade and beers
  • Les frères Graniers for mint and verbena liqueurs
  • Guillaume Pin for his Apremont wine
  • Bonneval for mineral water
  • Jean-François Quenard for his Chignin Bergeron wine
  • Claude Quenard & sons for their wines
  • Liqueur Granier for their organic and artisanal liqueurs ... and many others, all passionate about their crafts.

We have a lovely selection of wines, beers, and spirits from Savoyard entrepreneurs, all passionate about their crafts, which you can enjoy at the restaurant.
 

In the store, we also collaborate with local artisans, including La Liquoristerie de la Vanoise for genepi and liqueurs, A l’eau Savon for soaps made with goat milk, Nathalie Hofer for jewelry and original creations, Sentier des Alpes for candles and soaps, La Ferme Savoyarde for jams, L'Asinerie des Alpes for soaps and creams with donkey milk, Claudia for mountain-themed ink drawings, and many others.
 

For more information, feel free to ask our team, who will be happy to assist you.