Eating out
The restaurants in Chamonix are charming and warm, the staff is welcoming, the food tasty.
Country restaurant La maison Carrier
An old-fashioned cuisine in a neat mountain setting with a 5* service; the best value for money in the valley.
Close to Chalets Aquarelle.
Gastronomic restaurant L'Albert 1er
An excellent gustatory experience in a well-kept environment. 2 stars in the Michelin Guide.
Near the Chalets Aquarelle.
La Calêche
A typically Savoyard atmosphere and small traditional dishes prepared with love. We especially like the rib of beef, the raclette or the tartiflette of Pépé Luc which are to be fallen.
Cape Horn
Set sail for an evening at Cape Horn!
Lovers of Japanese cuisine, this contemporary restaurant invites you in a chic decor.
The Cabane des Praz
On the edge of the Golf des Praz, discover this gastronomic restaurant... A real delight !
La Casa Valerio
The place to be for lovers of traditional Italian cuisine and fresh products.
Recipe for cooking
A typical dish that everyone will love: croziflette!
Serves 4:
Croziflette recipe- 150 g of buckwheat Crozets- 150 g plain Crozets- 4 slices of raw ham- 1 onion- 1 reblochon cheese- 50 cl of fresh cream- salt
Plunge the Crozets into salted boiling water for 20 minutes.Cut the ham into thin strips and the Reblochon into cubes. Chop the onion and sweat it for 5 minutes in a knob of butter.Preheat the oven to 180°C. Pour the drained Crozets into a large casserole dish and add the crème fraîche, the cured ham, the onion and half the diced Reblochon cheese. Mix everything together and spread the rest of the Reblochon on top. Put in the oven for 15 minutes and enjoy!
Serves 4:
Croziflette recipe- 150 g of buckwheat Crozets- 150 g plain Crozets- 4 slices of raw ham- 1 onion- 1 reblochon cheese- 50 cl of fresh cream- salt
Plunge the Crozets into salted boiling water for 20 minutes.Cut the ham into thin strips and the Reblochon into cubes. Chop the onion and sweat it for 5 minutes in a knob of butter.Preheat the oven to 180°C. Pour the drained Crozets into a large casserole dish and add the crème fraîche, the cured ham, the onion and half the diced Reblochon cheese. Mix everything together and spread the rest of the Reblochon on top. Put in the oven for 15 minutes and enjoy!
To go
Give yourself a night off and order dinner at one of Chamonix's best "To go"!
Casa Valerio: wood-fired pizzas
Chez Yang: Chinese specialties
L'Annapurna: traditional Indian specialties
L'Impossible: organic and gluten-free cuisine