Local Producers & Artisans from Chez Pépé Nicolas
A cuisine deeply rooted in our local terroir, featuring products from our alpine pastures and our selection of regional producers
Our network of local, Sharing our values
- Klébert Silvestre (Vallée des Belleville) pour le miel,
- Morel Fish Farm (Domancy) for fish,
- Le Corty de Grignon ( Albertville) for eggs,
- Maison Baud (Villaz) for charcuterie,
- La cave d’affinage de Rognaix (Ugine) maturing cellar for raclette cheese,
- Montagne Saveurs (Aime) for meats,
- The Moutiers Dairy Cooperative for butter,
- L’eau de Bonneval for mineral water,
- Chiron et Fils (Chambéry) for homemade pasta,
- La Ferme Savoyarde ( Chamousset) for jam,
- The Brasserie du Mont-Blanc (Chambéry) for lemonade and beer,
- Anne-Sophie and Jean-François Quenard Winery (Chignin) for their wines,
- Lyon d’Or Café (Lyon) for coffee,
- Valrhona (Tain-l’Hermitage) for the chocolates.
Thank you to these local producers who work alongside us to offer you a committed, local-food experience that respects the environment.
Local products to discover at Chez Pépé Nicolas
Savoy’s cuisine isn’t limited to raclette and fondue, although you’ll find these traditional Savoyard dishes prepared Pépé Nicolas-style.
You will be able to taste the products of our mountain pasture, garden… such as :
- Whole trout from our mountain fishpond, caught every morning.
- La Meule des Belleville, made on-site with milk from our mountain pasture and aged in our aging cellar.
- Home-made yoghurts made with raw milk from the Valley.
- Homemade ice cream made with milk from the valley or with mint from our summer garden.
- Le mélange de jeunes pousses & aromates du jardin : moutarde, mizuna, chou frisé, roquette, plantain, clayton de cuba…
The restaurant's menu focuses heavily on local produce.
Chez Pépé Nicolas's Alpine Farm and Permaculture Garden
You will be able to taste the products of our mountain pasture, garden… such as :
- The Meule des Belleville from our mountain pastures, matured in our cellar.
- Home-made yoghurts made with raw milk from the Valley.
- Fleur de lait de la Vallée home-made ice creams or mint ice creams from our summer garden.
- Le Flocon des Belleville in the Croziflette
- Le mélange de jeunes pousses & aromates du jardin : moutarde, mizuna, chou frisé, roquette, plantain, clayton de cuba…
- Whole trout from our mountain fishpond, caught every morning.
The Water of Bonneval
Pour renforcer notre sélection de produits locaux, nous avons la chance d’avoir dans nos vallées la source Bonneval.
Exploitée depuis 2017 par Bonneval Waters, elle est est prélevée sans forage, dans le cadre d’une démarche raisonnée et respectueuse de la source et de son environnement.
Le cheminement souterrain de l’eau dans les reliefs jusqu’à la source, lui apporte son goût, sa composition unique et ses qualités exceptionnelles.
The Mont-Blanc Brewery
Les eaux des Alpes permettent aussi de fabriquer d’autres boissons que nous sélectionnons pour la carte du restaurant.
La Brasserie du Mont-Blanc, produit notamment une bière brassée avec une eau unique, pure et non traitée, qui trouve sa source au coeur du Mont Blanc.
Cette marque rejoint également nos valeurs par sa sélection rigoureuse des ingrédients utilisés et grâce à sa démarche engagée pour le respect de l’environnement.
Chiron and Sons
For six generations, in the heart of Savoie, the CHIRON family has been passing down the authentic expertise of the pastry-making craft.
Avec son travail de matières premières locales et authentiques, des blés et œufs de Savoie qui traduisent sa volonté profonde de travailler en circuit court, des méthodes de travail respectueuses des produits, cette entreprise s’inscrit parmi nos fournisseurs, en cohérence avec notre démarche.
The Savoyard Farm
La Ferme Savoyarde is an artisanal jam-making business whose brand positioning is based primarily on three elements: traditional, handmade production; making the most of fruit; and passing on expertise.
The business is now run by Vanessa Châtelain, who was trained by the former owners, who had about 35 years of experience making artisanal jam. She has preserved their recipes and methods.
Anne-Sophie and Jean-François Quenard Winery
For the Quenard Winery, everything revolves around the pursuit of quality.
Committed to crafting wines of character and showcasing the terroir, but above all, revealing it, the winery practices viticulture that respects natural balances and the biological activity of the soil.
Certified in sustainable agriculture, this vineyard aims to produce grapes of optimal intrinsic quality using methods that comply with oenological requirements.
Environmentally conscious, we are now dedicated to viticulture of excellence.
Maison Baud
Maison Baud’s work revolves around a core value: taste.
Taking the time necessary for quality, finding the best fit for local products of the highest possible quality, always seeking new ways to improve products and manufacturing…
Chez Pépé Nicolas restaurant could only adhere to these pillars and welcome this establishment, which has been continuing its story since 1932.
Morel Fish Farm
Morel Fish Farm raises the trout that supply the fishpond at Chez Pépé Nicolas. Morel Fish Farm’s farming policy is based on principles that align with Chez Pépé Nicolas’s product policy:
- no treatments during the growth phases,
- the highest-end fish-farm feed available,
- fish raised with the time needed and the opportunity to swim, resulting in firm, delicate flesh.
The spring water used for the farming is of excellent quality, guaranteeing an incomparable taste in the fish supplied.
Lyon d'Or Café
Lyon d’Or Café is built around 4 core values: Quality, Environment, Sharing, Respect.
Artisan roasters of specialty coffees, 100% Arabica, they want to introduce their customers to new flavours. Committed to respecting the environment and people, the company aims to showcase its producers’ products by roasting in small batches, respecting the raw material to bring out all the aromas in the cup.
Valrhona
“Together, let’s use what is good to do good” expresses Valrhona’s core mission. Alongside cocoa producers, artisans, and all gastronomy enthusiasts, this supplier imagines the very best in chocolate to create a fair and sustainable cocoa industry and inspire a gastronomy that is good, beautiful, and ethical.
Creativity, commitment, and responsibility bring a distinctive flavor to products that are already unique, thanks to a rigorous cocoa selection and expertise developed over several decades.
Klébert Sylvestre, Beekeeper
Klébert Sylvestre is a passionate producer carrying on a long-standing family tradition.
He produces honey by raising the Black Bee, a species particularly well-established in Savoy.
He is deeply invested in bee protection through his working methods and by actively participating in actions led by the Black Bee Conservatory of the Vallée des Encombres.
Le Corty de Grignon
Le Corty de Grignon is a farm and poultry producer based in Grignon (Savoy), run by farmer Patrick Bloch. Here, everything is grown naturally, the old-fashioned way. Local, respectful of nature and tradition—everything you’d expect from the carefully selected products at Chez Pépé Nicolas!
Savoy aging cellars
To complement production from Chez Pépé Nicolas’s alpine farm, the Rognaix cellars supply cheeses aged in a truly artisanal, authentic way. It’s a long labour of patience: the cheeses are washed, salted, rubbed and turned by hand. The affineur continuously monitors rind development, texture and flavour.
One special feature: the Rognaix cellar is a former tunnel dug 65 metres deep beneath the mountain.
The Moûtiers Dairy Cooperative
The cooperative closest to Chez Pépé Nicolas supplies our butter, made from milk from the alpine pastures of our valley. The cooperative collects around 8 million litres of milk per year, within a 30-kilometre radius around Moûtiers, mainly in the cantons of Moûtiers and Bozel.
The cooperative has been operating for over 60 years and employs 50 people, working with 80 milk producers.
Montagne Saveurs
Based in the heart of the Tarentaise resorts, Montagne Saveurs specialises in meat cutting for professional catering. It also distributes a range of local charcuterie and cheeses. The meat comes from Savoy or the Auvergne-Rhône-Alpes region. “Montagne Saveurs” continues the work of Prévot SA, which had been established in Aime for two generations, just a few dozen kilometres from Chez Pépé Nicolas.
