Zucchinis, wild thyme, peas, mint, beans, flowers... grow at the end of the stove, in the garden. The vegetable is the first to be used. Fish or meat take second place. The usual order changes. So does the manifestation of the region. Millimetre, certainly, but above all sensitive, inspired... (Re)creations.

More than a brasserie, a restaurant. Raw wooden chairs, velvet benches and a cosy setting now dress it up. The menu follows. Rillettes of lake fish, snails in watercress velouté, blueberry chutney on semi-cooked foie gras and other bourgeois dishes are a real treat.

With the Mediterranean just below, Roches Rouges puts on its blue-tinted spectacles when updating its Michelin-starred restaurant. Beginning with the menu. The catch of the day brings succulent seafood and briny juices to the plate. Perfectly accompanied by edible flowers and assorted vegetables from our shores. Precise and precious, Provençal cuisine is forging a new path, from sea to land.

Olive and anchovy pissaladière, chilled vegetable ratatouille, braised lamb with roasted aubergine caviar... Provençal’s culinary traditions set the scene on this terrace facing the sea where authentic, timeless dishes are begging to be shared... or not.

Le Fitz Roy restaurant is one of the oldest dining establishments in Val Thorens. The Chef and his team create recipes inspired by traditional French cuisine, made with seasonal produce sourced from local growers to create inventive dishes to be enjoyed in good company.

Le Val Thorens serves inventive, hearty cuisine. The chef celebrates the taste of fresh produce in his simple, tasty and refined “brasserie” dishes. The menu changes according to the market selection and the seasons. Dishes can be enjoyed on the sunny terrace at midday or in the dining room for cosy meals with family and friends. The vegetarian menu is produced to the same demanding standards.

La Fondue serves traditional Savoyard fare. In the evening, this warm, friendly restaurant offers typical Alpine specialities and regional produce, including fondue, raclette and tartiflette.

A new chapter. Another style of gastronomic cuisine emerges. Still based on the terroir. With even more intensity and depth. Agnolotti pasta filled with Brousse cheese and served with baby purple artichokes; pork loin served with verbena apricots; honey pancakes served with pistachio praline and lavender sorbet... A fresh approach.

The large vaulted room of the Moulin houses the bistronomic restaurant which offers a menu made from local and seasonal products.