LE MATAFAN
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Hotel restaurant with a view of the Mont Blanc massif and the chef's refined cuisine using quality products.
In the superb restaurant of the luxurious Mont-Blanc Hotel, Mickey Bourdillat has chosen to defend its market cuisine, gourmet dishes of fresh produce according to the seasons. Nothing guessed in his approach to cooking or in the service that remains casual. The garden overlooking the Mont Blanc massif offers a splendid setting as well as the beautifully landscaped room around the imposing central fireplace. Its design, however, remains air, like the chef's purified cuisine with precise work featuring quality (not necessarily noble) products to fair cooking and delicate seasonings. Subtle associations. The mackerel filet meets the flavors of Parmesan in the sand, electrise with mustard in whipped cream and candied lemons; low-temperature cooked egg is girolles and rockets; the filet of fera roast boasts a mussel of carrots of sand, cumin and candied citrus fruits; and strawberries in a thousand sheets caramelize pistachio. From amuse mouths to beggars, the succession of dishes keeps its promises. A great experience!
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