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Special offers
Practical information

The restaurant is open at lunch and dinnertime, from 12.00 to 14.00 and 19.00 to 21.30.

Closed on Monday lunch and dinner, Tuesday lunch and Wednesday lunch.
Handicap chair acces
Menu – 29/44/80 Euros

105 euros with wine 
À la carte – 74 Euros

Reservations: +33 (0)4 50 53 33 51

Special Sunday recipe

The farçon, a traditional Savoyard recipe prepared with potatoes cooked in a thick cast-iron stewpot, is served with booking.

Denis Carrier learned this recipe from his father, and now prepares it with dried prunes and pears.

Often served with meat, this specialty is prepared with fruit from Denis Carrier’s garden, such as whortleberries, gooseberries or blackcurrants.

Denis Carrier adds a special touch to his farçon: black cherries flavor the dish, cooked for long hours.

Gastronomic restaurant in Chamonix

Restaurant by Julien Razemon, Chef de cuisine

Chef Denis Carrier and his team suggest an inventive regional cuisine, prepared with local products –often grown in Denis Carrier’s own organic vegetable garden.

Terrace opposite Mont-Blanc

Dégustez une cuisine raffinée de l'établissement sur la terrasse face au Mont-Blanc en été, ou profiter de la chaleur de grande cheminée de l'hôtel en hiver.
Salade saine avec des herbes, des fleurs et des légumes du jardin. Nous prenons soin de votre santé et ne sélectionnons que les meilleurs produits.
courge d'hiver la soupe avec des coquillages, terrine de foie gras de canard préparé avec le foie gras des Landes, salué par toute la vallée. Les poissons des lacs de montagne.
carnés provenant d'animaux élevés dans les Alpes, match de la saison servi avec des légumes colorés.
Un superbe plat de fromage de Savoie, et pour les gourmets, les fruits rouges en été, les fruits exotiques en hiver, délicieux chocolat et aux noisettes desserts, sorbets, tartes , crêpes, petits fours et plus.


Our restaurant is closed on Monday and on Tuesday & wednesday lunch



Friday 23 JANUARY 2015



Half-board menu





Red tuna tartare,

avocado guacamole, cottage cheese sorbet      


Scrambled eggs, black tuffles and parmesan    


Pan-Fried sea bream,

glaized pak-choï, espelette pepper  


Roast guinea fowl,

tuberous chervil, chestnut


Cheeses from Savoy and Franche-Comté


Chocolate "coque craquante", exotic fruit sorbet


Apple tart, caramelised, chiboust cream, cassis sorbet







Only for lunch


One course of today’s special, dessert or cheeses



105€ wine included


«  Very special menu in accordance with chef Julien Razemon wishes »



The Mont Blanc Massif is one of the most beautiful places on the planet.

In this valley where we live, work and play, the scenery is already incredible. It is wonderful to go up the mountain but equally just as nice to explore the local valley.

Lot of people would love to live in this area.

We must live in harmony with the nature.


Our restaurant is closed Monday lunch, Tuesday lunch and Wednesday lunch.


Bon appétit         Denis Carrier      






Duck foie gras from Les Landes,

Corsican tangerine jelly and sorbet, toasted brioche  (26€)


House smoked trout,

Citrus cream and wild thyme “fougasse” bread (24€)


Soft boiled egg, pumpkin velouté,

Dry cured bacon from the Alps (24€)


Winter vegetables and fresh herbs,

Wild mushrooms (26€)


Seared Brittany Scallop’s,

Jerusalem artichoke from our organic garden and black truffles (38€)


Seabass, braised endive,

36 month dry-aged basque ham and virgin sauce  (46€)


Pan-fried Monkfish from the Atlantic ocean,

spicy bread, crushed  potatoes from Savoy and butter sauce (42€)


Free-range chicken from Bresse, the breast roastedand the leg confied,

Beetroots from the garden and chestnuts, hazelnut jus (38€)


Beef fillet from Savoy,

“Boulangère” potatoes with dry cured ham and onions, Mondeuse wine sauce  (42€)


Slow roasted venison loin, 

Truffle roasted root vegetables, “Grand Veneur” sauce (45€)



Cheeses from Savoy and Jura, from our trolley  (17 €)



Desserts to order at the beginning of the meal


“Manjari “ chocolate cream in chocolate casing, candied pear and vanilla,

Cep and caramel ice cream (17€)


Caramel and “speculos” biscuit caramel sphere , apple compression

Baked apple sorbet (17€)


Mango and coconuts biscuit,

Pineapples jelly, kiwi sorbet (17€)


Fresh fruits and winter sorbet composition

Sugar cup (17€)


Photo01 Gastronomie inventive dans un cadre idyllique
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An exceptional wine cellar

Let us help you choose your wines among our wide selection comprising 300 references, including great and simple wines at very fair prices and some of Savoy’s finest wines.

Wine menu (PDF 136 Kb)

Photo01 Une cave d'exception
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69 Chemin de l’Hermine
Tél. : +33 (0)4 50 53 33 51
Fax : +33 (0)4 50 53 48 75
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