The best French cuisine 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.

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!