The best restaurants Châtel

Well placed in the heart of the resort, the chalet is authentic, as is its name which evokes the transhumance of cows in Swiss alpages (La Poya in Franco-Provençal patois). In a rustic-chic dining room, on elegantly crafted tables, you can enjoy cuisine in the same spirit, made from quality noble products: dense sphere of duck-covered duck liver and gold leaves or a shimmered crayfish small-glazed in laminated, crustacean biota. To follow, a low temperature lobster lobster, royal of vegetables, topinambour emulsion or lamb of Scotland's canary with green clothes, embed potatoes vitelous juice black garlic juice. The meat is French and the products are primarily from local agriculture. We finish chocolate in transparency between power and creamy sweetness chocolate chocolate. A refined cuisine prepared by Chef Jacky Calvet and served by Johanna and Olivier who receive you as pasta in Poya.

At the entrance to Châtel, unable to miss Antoine Restaurant, and if your hotel or rent is a little away from the centre of the station, Franck comes to pick you up at the foot of your place of stay and return to the right port if you stay within 10 km around the restaurant. A good service when you know the difficulty of parking in the city centre! With the entrance and a beautiful wooden terrace, you can enter a chic and cosy Savoyard world, where the wood reigns in master, as well as the teddy bears, which have dozens, perched on the shelves. Savoyard specialities are generous and tasty - smoked broccoli from old mountain milk, royal fondue to 5 cheeses, berthoud and tartiflette from the Alps - which honour local and local producers. If you don't like the cheese, a ris from calf to morillons or a magret of duck sauce bilberries will seduce our taste buds. Hot apple pie and caramel caramel caramel offer everything you need to finish the meal in beauty. Some dishes are even adaptable to vegetarians.

A restaurant as you like to discover. A good, friendly Savoyard motel with home-made dishes from local products: cheese, cold meats, fruit, vegetables, etc. Sébastien, training pastry and Beatrice, from the region, took over this establishment two years ago. A simple and good cuisine, with homemade soups, farcement and famous, rind and slices typical of the region. And as at home, the service is generous in the portions. If you add a server that likes to contact customers and feel divinely well, this restaurant is definitely a good plan in Châtel.

If the exterior remains traditional with a beautiful wooden facade, the interior quickly tells us why this house from 1788 is called the Pierrier! Beautiful stones are visible on all levels enhanced by warm woodwork, all the more warm as the double-sided fireplaces are lit. The cleverly partitioned and decorated rooms provide a cosy intimacy. In this friendly atmosphere, you can enjoy the complete ski package. The specialities remain planchas with meat, Savoyard fondue or Savoyard raclette with raw milk and Savoy charcuterie. In the evening - service from 6pm, very useful for families and hungry people who have not taken the time to take a break on the slopes! -You can choose from a more refined menu with the delicious rib of beef grilled in morel sauce or risotto with cuttlefish ink and scallops. And sometimes waffles in high season!