The mountains turn white, the chalet warms up, and the tables light up: the winter season marks the return of gourmet, cocooning cuisine, always homemade with products from our farm and garden. The new winter menu confirms this, combining local produce, mountain recipes and creativity!
Our values – short circuits, local resources, artisanal processing – are fully expressed in this new menu. Milk from our cows and goats, dried herbs from our summer garden, winter vegetables, trout from our fishpond: everything goes to make up a warm and welcoming cuisine that tells the story of our region.
The starters on this new menu are a testament to this, and include:Œuf parfait truffé, a blend of cream of potato and Meule des Belleville from the farm; Gratinée de Pépé, a Savoyard tribute; and Escargots aux morilles à l’émulsion d’ail noir ( snails with morel mushrooms and black garlic emulsion).
For the main course, our signature dishes, much appreciated by our loyal customers, include Savoyard Pot-au-feu revisited, enriched with a homemade mustard ice cream, or Pâtes aux morilles served with a cheese grater to sprinkle Meule des Belleville over the Savoyard artisan pasta from Chiron & fils.
Discover the winter 2025-2026 menu
Comfort again and again…!
Winter is all about long cooking times, concentrated juices and comforting mellowness: Savoyard pot-au-feu, lamb parmentier, truffle-roasted cauliflower or blueberry magret. Each plate showcases a particular farm know-how, from the homemade mustard ice cream to the cheeses matured on site during the summer.
From garden vegetables to winter roots
Our winter menu naturally focuses on long-keeping vegetables: butternut, parsnips, chestnuts, leeks, cauliflower and roasted carrots. Our vegetarian dishes, such as Winter Vegetable Garden Tart, Butternut Velouté and Vegetable Pan Fry, illustrate this seasonal shift.
Cheese: the theme of the year
In summer, the dairy is in full swing, making sérac, tomme, Flocon de l’Alpage and Meule des Belleville, all of which are matured in the cellar next to the terrace.
In winter, these same cheeses become the heart of mountain specialities such as Fondue Savoyarde and our gratinated or creamy dishes, for a convivial, gourmet meal.
Find out about all our cheese products from the farm
The fishpond through the seasons
Trout from the fishpond, available all year round, comes in a variety of dressings:
– in summer, it is cooked whole with a delicate sauce vierge,
– in winter, it is served whole, pan-fried, topped with a Chignin Bergeron sauce and pampered winter vegetables.
Winter 2025-2026 novelties to enjoy at the foot of the slopes
Several creations mark this new season, with a locavore focus on products from the valley and renewed mountain creativity:
– Roasted cauliflower & truffle, for a noble and precious plant alliance.
– Savoy snails with morels, served with a black garlic emulsion and parmesan crumble, for a unique tasting experience.
– The butternut velouté with chestnut chips is enhanced by exceptional hazelnut oil and crispy croutons.
– The Blueberry Demi-magret de canard rosé is served with homemade mashed potatoes, leek fondues and a blueberry sauce, for a sweet and savory delicacy.
– Desserts made entirely in-house by our pastry chefs, Céline and Johanna, offer a gourmet end-of-meal experience, including rice pudding in a white chocolate shell, clementine supremes and a homemade cocoa and hazelnut praline crumble.
Discover the talent of our local suppliers!
Welcome to our table, for a unique mountain experience and a poetic celebration of our Savoyard identity!
