Restaurants cuisine régionale Chamonix-Mont Blanc

In this former alpine farm of the Hameau Albert Ier, the Maison Carrier has established its traditional chic restaurant with terrace garden. A Savoyard decor but tables set up where you can have lunch with elegance. The maître d' is taking care of himself and serves a semi-gastronomic cuisine of alpine local products, in the style of yesteryear. Like this "homemade" menu, starting with a half-cooked/smoked salmon, hazelnut oil and fine curly raves, followed by a roasted, poached farmhouse guinea fowl of the day, crunchy green asparagus and peasant bacon accompanied by the traditional Savoyard gratin and ending with a grandmother's style pie. Stéphane Gassot, the current chef, revisits the popular recipes: veal head with ravigote sauce; pike quenelles with crayfish sauce; Piedmontese risotto or suckling pig leg braised in hay. A visit to the cellar shows the beautiful tribute paid to local and transalpine production: Savoie, Valais but also Valle d'Aosta Italian. At noon, the menus are accessible to all and allow you to enjoy a glimpse of this beautiful cuisine. The dessert buffet is particularly generous! Enjoy the terrace and garden on sunny days for the spectacular view! An address warmly recommended by the Futé.

A small chalet restaurant at reasonable prices, in a quiet street near the centre of Chamonix - on the south side of the Arve. Hosted by chefs Jean-Marie and Laurence, and their son Franck at the service, the restaurant offers generous Savoyard specialities and one of the best fondues in the resort. Simple but neat, the old-fashioned wooden decoration suits this room well. The service is efficient and the products are of high quality. On the sunny terrace and in the pergola with its open view of the valley and its mountains, it is nice to sit down in front of the morel dishes - one of the favourite mushrooms of the Fer à Cheval. A really nice and good restaurant.

The red and white gondola lift from the 1960s, in the shape of an egg, suspended above the entrance, gives its name to this restaurant opened by Béa and Mickaël, the chef. With its large terrace facing the Aiguille du Midi and its warmly wooded interior, this gondola lift offers traditional, refined cuisine with a touch of innovation. Fresh and seasonal products, dishes that favour taste and generosity. Gourmets revel in quality products such as the carpaccio of Savoy trout or poultry supreme with yellow wine and morels, a fondue with ceps, to finish with a blueberry and almond tart. A beautiful address.

The restaurant of Croix-Blanche, the brasserie of the Square, is a real institution in the heart of Chamonix. You will enjoy beautiful and large terrace, below rue Joseph Vallot, facing the chain of Mont-Blanc. It seduces with its contemporary location and its appearance. Comfortably seated in the massif of Mont-Blanc - sunglasses required - one tent regional savoy dishes for lunch, accompanied by a glass of wine from Savoy. For the rest, you can take refuge in the decorated room way of chalet l'alpage enjoy friends of good brasserie dishes like these mussels served in casserole, this generous beef stew with both meat and coarse Guérande salt with its marrow grilled or famous sauerkraut. Still beautiful grills and inevitable Savoyard specialties, the pormoniers cooked with the wine of Savoy served with polenta for Beaufort, without missing the fondues (Switzerland and Savoyard). But the quality and service are not always, despite the good location!

Typical with its rustic chalet decor, this restaurant serves Savoyard specialties and regional wines. Don't miss their fondue. At small prices, the Savoyard menu is perfect for a few regional dishes: onion soup, scolded at Beaufort; a savoy fondue (3 cheeses), a tartiflette (potatoes, potatoes and rebins) or a tablet crust (ham and cheese); to end with a white cheese butterfly. Cheese in all its states! The Tradition menu combines the desire for more classical dishes with a transalpine or mountain touch: snails of the Mont-Blanc country, braseola carpaccio, farmer's supreme chicken with rebred cream, and famous Lady White made of brown, chantilly and meringue cream. The Tablée menu is more refined: foie de foie gras in artichoke heart and smoked or smoked salmon, Kombava lemon zestes, rocket sorbet; walnut of Saint-Jacques to the broth of morille or magret of roast ducks with blueberries. On the sunny terrace, you have an exceptional view of the beautiful roof of Europe. A good address.

To call his restaurant "Le Touriste", even in Savoyard dialect, it was necessary to dare! After all, why not. The promise to enjoy a fondue, Raclette, brasérade and other mountain specialties with the light of a wood fire and the heart of the village recommends to relaxation. Unless you do not lean for a whitefish fillet Lake Geneva, with power of tartiflette here. The decor, entirely made up of trinkets recovered in a chamonix farmhouse in xviii^e siècle dish in any case in the atmosphere. Batch, unfortunately, by the unpredictable hospitality of the owners. Raclette arrive and you can only be on your hunger: the cheese amount is reduced to the adequate portion and potatos, absent. The same for the meat, rather limited and outright dryer. For the price, you better wait. At least you will learn a word from savoy.