Eric Frechon and Etienne Barrier
La Ferme Saint-Amour, in Megève, is a chic and welcoming restaurant where you can enjoy the winter cuisine of multi-starred chef Éric Frechon, marvelously executed by chef Étienne Barrier.
The menu showcases local products with signature dishes such as the fine tart with wild mushrooms and tartuffon (€32), the mont-d'or in the oven with black truffles (€58), the farm stew , ravigote sauce (€34).
A meal that ends with desserts that you can't refuse, such as the frosted orange, cotton candy and large madeleine (€12) or the Piedmont hazelnut soufflé (€15).
La Ferme Saint-Amour, 181, rue Saint-François-de-Sales, 74120 Megève.
lafermesaintamour.com
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Chic and cozy, Ferme Saint-Amour in Megève.
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Glenn Viel and Thomas Prod'homme
We fell in love with Thomas Prod'man at the helm of Baumanière 1850, restaurant at the Le Strato hotel in Courchevel.
This young chef has already won a first star for this table and should soon be crowned with the second.
It is with the blessing of Glenn Viel and Jean-André Charial, the 3-star duo of the Oustau de Baumanière kitchens in Baux-de-Provence, that he offers his Sensations menu, designed as a walk (€190 ).
It all starts in the forest with a “coffee from the undergrowth”, made with mushrooms and fir buds, which reveals notes of cocoa and an astonishing freshness, followed by a “trunk of oyster mushroom”.
We then cross the meadow with an endive, pear and walnut, root butter smoked with pear sawdust with a touch of foie gras, before going near the river with a trout impregnated with resin.
Then,
we head for the pastures with a crispy sweetbread and, for dessert, “textures of farm milk”.
The walk, designed around local products, is unforgettable.
Le Strato, 661, rue de Bellecôte, 73120 Courchevel 1850. hotelstrato.com
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Yannick Alléno and Gerard Babin
Cheval Blanc Courchevel is home to the resort's only three-starred restaurant: Le 1947. Chefs Yannick Alléno and Gérard Barbin obviously sign a high-flying menu there.
Mango dressed in black truffles, whipped cream with Château d'Yquem caramel (€85), minute blini with Bavarian black truffles made from vegetable cheese, dried baker's rain (€72) pay homage to the vegetable world, while the main course , we succumb to the Arctic char dipped and gently cooked in juniper butter, raw fermented kohlrabi, veiled in Piedmont bacon (€98) or venison roasted over a wood fire on the bone, cabbage pie Milan and duck foie gras, dill juice (€163).
The desserts are just as exquisite and surprising, like the crunchy spindle with chocolate and black truffle (€50).
Cheval Blanc Courchevel, The Alpine Garden, 73120 Courchevel 1850. chevalblanc.com
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