Dishes inspired by family recipes, such as the large cabbage stuffed with porcini mushrooms and chestnuts, straight out of Marie and Nicolas Sibuet's grandmother's notebook, or the Acquerello risotto with Valle d'Aosta blue cheese, ordered just across the street, which makes you want to come back. In other words, Savoyard cuisine from the beginning of the last century, very traditional but updated and therefore lighter, which takes us around Mont Blanc.

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In a refined mountain setting, adorned with light woodwork, a superb limonaire from a century or two ago and small canvases and naïve paintings set in old gilded frames, you sharpen your cutlery, ready to browse the menu with dishes that are very elaborate behind their apparent simplicity. As on this February evening, after having hesitated between duck foie gras in a four-spice terrine with Alpine saffron Christmas jam, finet perfumed to perfection, and truffled Savoyard epogne, a soft, crunchy pizzeta with Alpine cheese and melanosporum truffle, and finally, a choice between the brocheton quenelle cooked with crayfish and Nantua sauce, and the beef cheek braised for 8 hours with Mondeuse d'Arbin. Luckily, both are tasted. Both as melt-in-the-mouth and comforting as the other. Then it's time to take it easy and complete the Tour du Mont-Blanc, which features cheeses from Savoie to Switzerland, via the Val d'Aoste.

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Then, last but not least, there's the dreaded dessert buffet: praline snow eggs straight from childhood, crazy gianduja tart, ultra-smooth tatin, pistachio cannoli to die for, crème brûlée to spill over... This buffet is a veritable poem, but above all a warm, refined table that knows how to go out of fashion, which is unusual in these times when everything is duplicated and denatured. For Le Relais captures the soul of mountain cuisine, a cuisine of the heart and the spirit, now also celebrated at a new address of the Maisons et Hôtels Sibuet, at altitude...

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Le Relais des Fermes

High altitude restaurant

The rest is a matter of fashion, in the flavors of a cuisine made up of tasty, fresh and balanced dishes that generously revisit the taste of the Alps. In the large dining room of the Restaurant Traditionnel, under the immense wooden framework of Les Fermes de Marie, heated in winter by a majestic fireplace, you'll discover a lighter, gourmet version of the mountains. We can't get enough of our coquillettes with truffles, our famous ravioles with alpine Beaufort, our fresh lake fish or our exceptional meats matured to perfection. Desserts are served in a buffet or rather a farandole, all homemade. This often leads to long hesitations: ultra-melting tatin and chocolate tart, or regressive floating islands with pink pralines?

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