Your plate... local color!
Eating local produce for you is:
In search of an exceptional product
Delicatessen platter for aperitif, cheese specialties or crozet gratin accompanied by a Savoy wine after a long day on the slopes, blueberry tart and homemade ice cream for a snack… Savoyard gastronomy is an integral part of the pleasure of a mountain vacation. A ski holiday without fondue? Unthinkable!
It has to be said that the region is particularly spoiled in terms of raw materials: how can you resist the milk from the Tarines and Abondance cows that graze the mountain pastures in summer? Or for the honey, apples, mushrooms and mountain herbs that are so tasty?
It’s enough to give ideas to the resort’s talented restaurateurs, who love nothing more than to transform these individual nuggets into fireworks for the taste buds. When you love it, you share it!
The pleasure of meeting
To unearth the little wonders that will end up on your plate, restaurateurs don’t hesitate to travel the region’s roads to meet these passionate producers with whom they share a love of good produce and a taste for work well done.
A good meal is best enjoyed in two parts:
- The first step is to meet the producer. We visit, we talk, and of course… we taste. If you find the perfect cocktail of “flavor + quality + philosophy”, you’ve got yourself a winner!
- Then comes the moment of transformation in the kitchen. At this point, the restaurateur becomes a “ferryman”, even a bit of an “educator”, and it’s a source of pride for him to introduce his customers to his local finds. After all, when you know who produced what, where and how, you’ve got a lot to say about what’s on your plate!
Meet the producers
Meeting the producers allows us to really get to know them and see what they share with their products. […] We know where the product comes from, we know what we’re selling. […] And what’s more, people know!
Gourmands understand each other!
And proximity facilitates exchanges. The aim is to constantly improve the product served to the gourmets who come through the restaurant door.
Do you need a certain variety of apple for a pie? A certain type of bread for a burger? A particular flavor for a hot chocolate? Or a very specific piece of meat for a signature dish? The relationship of trust that develops over the years between a chef and his suppliers enables him to offer his customers rare, even made-to-measure products, worked on four hands by the chef and the producer.
High standards and quality
I’ve been working with the same suppliers for 25 years. I met them long before I came to Tignes, when I was working at my Michelin-starred restaurant in Chambéry. We share the same demand for quality, the same ethics.
Choose your products
Our hot chocolate is homemade, with cocoa from a master chocolatier based in Voiron, Isère (Maison Bonnat). We chose the cocoa on the basis of samples, until we found the one we felt best suited to our customers’ tastes and our exacting standards. Nothing like the powdered chocolate we often use, made from dehydrated milk, cocoa and sugar!
Supplying high-altitude restaurants
Activities in bad weather
Tignes, the ideal destination for summer mountain vacations
