Six gourmand spots on the foot of Mont Blanc | EUROtoday

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” Enot mountain, the culinary identity asserts itself brilliantly, and there is no shortage of sources of inspiration to perfect a recipe, embellish a plate, liven up a table. Mountain cuisine is resolutely in tune with the times, inventive and resilient, imbued by proximity to nature and punctuated by the seasons. Christelle Ferrière, former director of the Savoie Mont-Blanc Tourism Agency, told us during the last Toquissime in Megève.a festival which celebrates each year the alpine gastronomy. While the mountains are adorned with new colors and the holidays are fast approaching, here is a selection of deliciously perched addresses.

Chibon bread: in memory of uncle

Gérard Berrux is a peasant baker in Les Houches. This cheerful talker raises cows and makes naturally leavened bread every day, which he delivers to the markets with his van. This bread is made with flour produced from its wheat with less gluten, grown without chemical treatment, ground on stone millstones, on its farm. “I’m not inventing anything,” he said. I am inspired by the only technique used by our ancestors to make bread, and preserve the aroma and nutritional properties of sourdough. » This bread with its slightly tangy flavor can be kept for several days. He bears the nickname of his great-uncle from Mauritius, Chibon, one of the first ski instructors.
Chibon bread, Les Houches. 06 66 52 44 73,

The Shoukâ: chocolate and occasional on the high

Installed in a former restaurant and nightclub, the Shoukâ, this charming manufacturing unit has been on the rise since its opening in Chamonix in February 2021, then, very lately in Annecy and Lyon. Here, the chocolate is labored in “ bean-to-bar »from the cocoa bean to the chocolate bar, and coffee in “ bean-to-cup », from coffee bean to cup. This concept aims to control manufacturing across the entire line. The beans are selected at source from producers around the world, guaranteeing different terroirs and aromatic profiles. The chocolates are made in an artisanal manner, and the coffees roasted on site. Everything is very tempting there.
Shoukâ, Chamonix-Mont-Blanc.

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Mont Blanc chocolate: all in cream

We no longer present the Fattier house, a family of pastry chefs and chocolatiers, housed in two Chamonix chalets, and a building in Saint-Gervais, aptly named “Aux Petits Gourmands”. It's exhausting to not push the door once you stroll previous the storefront. The majesty of the Alps, Mont Blanc, so excessive and so shut, is the supply of a chunk of chocolate sculpted in its picture with the Aiguille du Midi and the Bossons glacier, garnished with a hazelnut praline filling from Piedmont and its crispiness. Another gourmand creation: the Mont Blanc torch, made with mascarpone cream, meringue and chestnuts. A real delight.
Aux Petits Gourmands, Chamonix-Mont-Blanc.

The Bourdillat house: a family resemblance

This address was born from a shared passion for bread between Romain Bourdillat, talented pastry chef, his mother Pascale and his father Mickey, the charismatic chef of Matafan, in the chic Mont-Blanc hotel, known for its refined and generous cuisine. Aside from the traditional baguette, the breads are made from organic flour, organic sourdough, organic Camargue salt and kneaded with Chamonix water. Romain Bourdillat only has one bakery, but no shop; his production can be found at the Payot refuge and in many hotels in the town. There you can find the best croissants in Haute-Savoie, but also succulent Cinnamon Buns and buttered brioches.

The nugget of the Golden Sun: shocking delight

In the spirit of a tea room, the chocolate factory at the Hôtel du Soleil in Megève offers a gourmet moment around chocolate and a superb dessert buffet, in a setting that is both rustic and modern, composed of candles and sofas decorated with silky throws. An exceptional place to savor chocolate in all its variations.
The Soleil d’or chocolate factory, Megève.

Les Glaçons de Megève: melting bites

Since 1909, Isabelle Vigliengo's household has been making Megève Ice Cubes, the recipe of which was invented by her great-grandfather. This scrumptious praline chunk lined with meringue is likely one of the village's must-have culinary delicacies. Its manufacturing requires numerous consideration to element, however above all of the preparation of the praline, a combination of almonds, hazelnuts, darkish chocolate, the slicing with a cookie cutter and eventually, the dipping within the meringue, one facet and the opposite. the opposite. A fragile pebble, generally imitated, however by no means equaled, it appears.
Les Glaçons de Megève, Megève. 06 01 73 88 99.