La Table de l'Alpaga

More than a brasserie, a restaurant. It now features raw wood chairs, velvet benches and an immersive interior design. The menu follows suit. Potted lake fish, snails in cream of watercress, bilberry chutney on half-cooked foie gras and other delights of cuisine bourgeoise paint a picture of Savoy.

The Restaurant Traditional in the heart of the main chalet offers elegant cuisine highlighting local flavors. Our chef is passionate about using the finest produce and purest ingredients . Favoring talented producers, he selects the best from each of them, in harmony with the seasons: the catches of the day come from local mountain lakes, the herbs from Les Fermes de Marie’s alpine gardens, fruits and vegetables grown locally, cuts of meat are signature Metzger, and the cheese platters are hand selected for us from the master Cheese-monger Boujon. In an atmosphere that is both rustic and refined, discover our signature dishes like truffled macaroni with Sauget ham, country-style pate with porcini mushrooms or Arctic char baked in farm fresh butter. When it comes to desserts, the center of the dining room draws your eye to the majestic buffet. Gregory Sermon, executive pastry chef of Maisons et Hotels Sibuet, revisits the great classics of traditional delights and invites you discover his gourmet creations such as the now famous "Paris- Megeve" or the deliciously decadent chocolate cake, his grandmother’s recipe.