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But what else? With a clear penchant for this tasty, generous and convivial dish, the Sibuet family offers different versions of fondue at different locations. Welcome to the Golden Triangle of Megevan, where you'll find Savoyard, Swiss and gourmet fondues.
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The Fermes de Marie Carnotzet
At the heart of Les Fermes de Marie, right opposite the wine cellars, is the Carnotzet. Opened last winter, this intimate eatery is the perfect place to discover and savour an exceptional fondue, in keeping with its name, which in Switzerland refers to a small, hidden cellar where wine was stored and drunk while playing cards. In a warm décor of wood and red and white tiles, a small number of diners enjoy an expertly balanced recipe where, in the same caquelon, Beaufort, Chatelard and Comté cheeses made from raw milk, patiently matured over 12 months, are blended with farmhouse Abondance. But above all, you'll taste a goat's cheese fondue and, essential to his gourmet repertoire, succulent variations with porcini mushrooms, truffles or champagne. Gourmets beware.
Le Vieux Megève
Housed in a large traditional wooden farmhouse, Le Vieux Megève is one of the village's most authentic addresses, a family-run establishment opened in 1964 and taken over a few years ago by the Sibuet family. In a warm, rustic setting of wood and old stone, you can enjoy one of Megève's best fondues by the light of a roaring fire. Made with Comté cheese, this unbelievably creamy Savoyard fondue is of course accompanied by mouth-watering Alpine charcuterie. Other traditional Savoyard dishes, as comforting as they are tasty, include Péla des Aravis, Berthoud and a crazy raclette au couteau. Bon appétit.
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Le Relais Mont-Blanc
Right next door to the Hôtel Mont-Blanc, where it also serves as the restaurant, the Relais Mont-Blanc takes you on a gentle tour of the Alps, its menu gleaning traditional culinary treasures gleaned from the peaks of the Swiss, Austrian and Italian Alps. Here, we taste a Swiss fondue, an irresistible combination of Swiss Gruyère, Chatelard and Vacherin fribourgeois. A creamy variation that brings out all the flavours of the mountain pastures. All this in a place that elegantly summons the soul of the mountains: walls adorned with carved light wood, naive paintings and mottled canvases, a magnificent limonaire from centuries past. And it's highly recommended that you save room for the dessert buffet, home-made and tender as a happy childhood memory.
DISCOVER THE RELAIS MONT-BLANC
L'Épicerie de Fermes
To top it all off, connoisseurs know they can take home the Maisons et Hôtels Sibuet fondue, made by Frédéric Royer, master cheese-maker and refiner for over 45 years. For Les Fermes de Marie, he selects marvelous cheeses that he matures himself, with infinite care, in his cellar adjoining his cheese dairy in Thonon: a magical trio of fruity Comté, Cru des Alpes and 10 to 12-month Beaufort. A delicious fondue in a sachet that simply needs to be heated and taken away with its recipe card and wine pairing.
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