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Magazine Les 3 vallées

Organic & local

 

Healthy menus filled with local products.

 

Hôtel Mercure Grand Hôtel des Thermes - Brides-les-Bains

This year at the Hôtel Mercure Grand Hôtel des Thermes in Brides-les-Bains, the chef is launching vegetarian menus and healthy salads to be enjoyed all winter long.

RedSquare - Val Thorens

Welcome to RedSquare, the very first 95% organic delicatessen Val Thorens, offering a vast selection of premium, fresh products from local artisans and producers, as well as a prestigious wine cellar and top-quality spirits. Hampers, brunches, and sushi platters available to order.

Le 1850 Be Organic - Courchevel

In Courchevel 1850, the restaurant at the La Sivolière***** hotel, Le 1850 Be Organic, serves cuisine that is not only delicious but also ethical. The ingredients used are produced or raised according to organic or wild agriculture methods. The meticulously selected producers work in harmony with nature and are sensitive to the concept of “consuming better”.

Simple et Meilleur - Saint-Martin-de-Belleville

Simple et Meilleur in Saint-Martin-de-Belleville, the second restaurant opened by the three-Michelin-star chefs René and Maxime Meilleur (La Bouitte***), offers a menu with three main courses (a new feature this winter) based on produce from the market. Crafted daily by executive chef Victor Leboucher, the dishes showcase the very best Savoie has to offer, including Reblochon fondue cooked in a loaf of bread, rainbow trout, and steamed potatoes coated in lard…

Black Pearl - Courchevel

Nestled in the heart of Courchevel Saint-Bon in a former stable with vaulted stone ceilings, the Black Pearl restaurant serves up some of the best pizzas in the valley by chef Yann Charvin! This champion of good taste and organic produce grows his own herbs, picks mushrooms and berries, makes his own honey, and only works with the very best producers around.

Le Farçon - Courchevel

restaurant étoilé le farçon

At Le Farçon* in Courchevel-La Tania, chef Julien Machet has always showcased local products, and is continuing to do so with fully revamped menus. Dishes such as La Route des Tommes, La Route du Sel and Le Grand Chemin are all crafted using flagship products from the unique region of Savoy!

L’Alpen Art - Val Thorens

At the Alpen Art restaurant in Val Thorens, Aurélie Rey and Jonathan Richard cook up fully homemade cuisine based on a longstanding local identity and seasonal products from the region.

La Cave des Lys - Courchevel

In the little streets of Courchevel-Le Praz, La Cave des Lys offers mouth-watering Beaufort cheese that the boss, Rémi, makes himself!

Eskilibre et Gourmandise - Brides-les-Bains

In Brides-les-Bains, the “Diététique Label” held by most restaurants means skiers can enjoy meals that are as healthy as they are delicious! Come and discover flavoursome, energising, light cuisine created thanks to the unique knowledge of the resort’s chefs. And if you want to learn how to combine heath and great taste in the same recipes, come to the Eskilibre et Gourmandise from 1st to 8th of February!

Le Farto - Méribel

At Le Farto in Méribel, sandwiches and fondues are made to order using a selection of cheeses aged by Meilleur Ouvrier de France winner Christian Janier, while the charcuteries created by master artisan Christian Favre are a taste sensation.

Versant Gourmet - Méribel

At Méribel, the artisan delicatessen Versant Gourmet features premium local and seasonal products carefully selected by chef Jean Hesse and his wife Sandra and combined in delicious, homemade meals.

 
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