Like the chalets, the cuisine serves the surrounding area. With faithfulness. No excessive regionalism, nor false pretexts. With produce from the local area and ideas from further afield, an elegant interpretation of Savoy is created. Or even two...
Marrow, fir, lovage, Chartreuse... Here most of all, plants take pride of place. Their delicate flavours and primary colours lead the way. Fish and meat follow. From these two-step waltzes, a distinctive style and inspired regionalism emerge. A reinterpretation of Savoy.
Redecorated and repositioned, this restaurant has been reborn. In the cold of winter, its raw wood chairs and grey-green velvet benches exude warmth. Diners are served potted lake fish, trout in Nantua sauce, chuck steak cooked in red wine and other delights of cuisine bourgeoise. A fresh experience.
“I’m not here simply to serve up dishes; I’m here to tell a story and convey emotions. Now more than ever...”
Filled with sensitivity and passion, Anthony Bisquerra’s approach has evolved along with himself. It has been shaped by his meetings. We look back with the chef of L’Alpaga at the experiences that have marked him and the lessons he has drawn from them.
The bar at L’Alpaga is an enticing prospect. Beginning with its views of the peaks. Then comes the authentic menu. Finally, the terroir is revealed. On the one hand, the herbs and flowers from the garden and local spirits. On the other, deeply rooted snacks. A beautiful mixture.
Le Bar de l'Alpaga welcomes you every day from 10 am to 10 pm.