Here, in the land of fondue, is a restaurant which knows how to go off the beaten track to reach the heights. At ‘Les Fermes de Marie’, mountain specialities are reinvented in the skilled hands of chef, Nicolas Sintes. Newly arrived from the South, he has embraced a traditional cuisine, but added a clever touch of lightness. His Beaufort d’Alpage ravioli, Apremont and green pepper cream sauce, Mont Charvin coppa and mushrooms illustrate his tireless quest to glorify local products. The chef, who trained at the Bruno Oger school in Cannes and at Daniel Boulud in New York, first put his pragmatism and flair to the test at ‘La Bastide de Saint-Tropez’ before continuing his rise in fine dining in this very chic resort in the Haute Savoie where he now directs affairs in the warm wood décor of this gastronomic institution.
Alpine Restaurant: Open every day for dinner, in winter
The dining room: Truffle menu served every evening exclusively by reservation