Skiing For Foodies in Morzine

Tue, 14 Nov 2017
Bluebird chairlift, Portes du Soleil

Skiing for foodies in Morzine 

Many skiers come to the Alps and live off a diet of lasagne, poulet frites and burgers for a week and completely miss out on trying any of the local cuisine. This is a shame as there are some excellent culinary choices for both traditional and modern food, many of which are made with produce grown or reared right next to the slopes you will be skiing on.

Morzine is a French ski resort with a thriving food scene; it is also a traditional Alpine town full of charming chalets and without a high rise in sight. It’s a great choice for foodies that want to enjoy the excellent skiing options of the Portes du Soleil area, whilst tucking into local specialties, as well as sampling some of the fresher flavours that have recently been brought to the Alps. Check out these suggestions to make sure you get tables and a bed in the best food places in town.

In-resort

La Ferme De La Fruitiere

You won’t get a better place for fondue, raclette or pierre chaude than this welcoming place, which is part of the Fruitiere L’Alpage, a working farm and dairy. Try the farm’s own cheese selections in the cosy restaurant, with a traditional stone and wood interior warmed by a roaring open fire.

cheeseboard

Les Vent D’Anges 

For well-mastered French cuisine that strays from typical mountain fare, the chef at Les Vent D’Anges, creates tasty and sophisticated dishes such as langoustine ravioli with Foie Gras, slow cooked truffle mustard saddle of rabbit, and a delicious variety of risotto. For a special occasion order a 7-course tasting menu for the whole table for around €62 per head, but do book a few days in advance.

Le Grillon

If you’re looking for a steak option, this is your place for a Cote de boeuf.  Also worth trying is the mushroom Tartiflette (a mountain-style cheesy potato bake with bacon and onions) or the Vacherin, a creamy alpine cow’s cheese which is usually baked and served with cured meats and potatoes.  As an added bonus, the waiters are as reliable as the delicious Savoyard specialities they serve.

Le Chaudanne

A favourite with many of Morzine’s returning visitors, La Chaudanne boasts an interesting and varied menu of classic French, Italian and local dishes. The interior has a ski lodge feel and a popular bar in the cave downstairs, which has a great wine list and is perfect for a pre-dinner or post-dinner drink.

The Bec Jaune Brewery

Relax in the Bec Jaune after a hard day’s skiing with locally brewed, flavoursome craft beer accompanied by seasonal, hearty dishes for both carnivores and vegetarians.  The menu ranges from vegan superfood burgers to pork belly ramen and ceviche tacos.

On the mountain

La Paika

Ski over to Les Gets and be welcomed by an outdoor barbeque at La Paika. Dig into delicious cuts of meat on the sunny terrace with gorgeous views of the stunning Mt Chery mountain.  On cold days the artisan-like interior of aged timbers and local carpentry will have you feeling cosy in no time.  

La Crapahute

Hidden away in the middle of a snowy winter wonderland, La Crapahute presents a special, off the beaten track, dining experience. Getting there involves a short drive from Morzine centre and a 15 minute (usually snowy) hike through the forest.  Owner and chef Mark Dalton, welcomes parties of 10 people minimum to a maximum of 25. The food is good quality traditional Savoyard and the price of 38-42€ per person includes unlimited beer, wine & soft drinks. You must book in advance.

Chez BaBeth

Situated by the slopes in the Plaine Dranse, this is another eating place you are unlikely to forget in a hurry. Lively and entertaining, the eccentric BaBeth creates a magical ambiance in her Christmas grotto like restaurant of fur rugs, fairy lights and ornaments. Refuel with hearty Savoyard dishes, delicious pizza or gourmet burgers. Kids love this place and the menu caters well for them.  

Gourmet stays

Stay with AliKats Mountain Holidays in one of their catered ski chalets and enjoy award winning food. Co-owner/head chef Kat Judge creates the menus herself with an emphasis on locally sourced, free range and seasonal ingredients. What’s more, everything from stocks and sauces to ice cream is lovingly made from scratch, which is a rare boast for a ski company.

Start the day with a generous spread for breakfast, with hot options such as smoked salmon and scrambled eggs; after the slopes snack on home-made cakes for afternoon tea; then enjoy an exquisite dinner every evening, including pre-dinner canapes and a four-course meal of such delicious things as pomegranate glazed duck breast followed by blackberry, apple and spiced pear hazelnut pavlova with sweet chestnut cream. Check out this short video for a taste of what AliKats’ guests can look forward to this winter. 

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