Where to Eat in Argentiere: The Best Restaurants and Bars

Pierre Maillet’s goal, as head chef of our two star restaurant, is to conserve the taste of the produce, respect texture, gently combine things and not spoil them by trying to over-enhance them. Having taken over from his father-in-law, Pierre Carrier, he has upheld the restaurant’s traditions by proposing a subtle, modern and natural cuisine, inspired by the surrounding area. A cuisine spanning 5 generations that is influenced by the treasures of the French/Italian Alps : Char and Fera from Lake Léman, snails from the Mont Blanc region, sweetbreads, Dombes duckling, Bresse poulard and local cheese, pork and lamb….Dishes subtly enhanced by the herb garden, overseen by Pierre Carrier: wood sorrel, tarragon, lemon thyme, savory, lemon balm, sage, wild thyme, marjoram or burnet. The Albert 1er’s carte is also influenced by the neighbouring Piedmont region: lemon risotto and « Bottarga di Tonno », crab ravioli on a mousse of curcuma, garden peas and mint bisque, farm goat’s cheese and beetroot gnocchi. From his travels around the world, his childhood in the Toulouse region and training in successful restaurants along the Mediterranean coast, Pierre Maillet has created a selection of flavours and spices with which to season his dishes : line-caught John Dory fillet, citron, tonka beans, turnip confit and hollande sauce, line-caught sea bream with basil in a squid and herb crust, consommé, garlic rouille and croutons; whole roasted Breton lobster served in two ways, with yuzu confit, avocado, grapefruit and Nepalese Timur pepper, or Lobster à la Cardinal with fondant potatoes in coral butter. Perle de la Dombes Peking duckling seasoned with orange and gingerbread, stewed leg and almonds, coriander and homemade lemon confit. Surprisingly wonderful combinations created with seasonal produce and his passion for cooking, creating, inventing and seducing. Hard, relentless work ensures that the simplicity of the food provides an explosion of flavours and enjoyment. Alain Gousse, our head sommelier, will be delighted to advise from the exceptional house cellar – 19,000 bottles with over 1,000 varieties, 646 of which are on the wine list.

Best coffee in town, steak house, pancakes, fresh, home made and cheap food.

Welcome in a comfortable setting, we offer a french traditionnal cuisine with excellent meats and fishes, and with as well some local cheese specialities (fondue, tartiflette...). Everything is entirely home made. NEW : you can order all our dishes for take away...!!! In summer, sit back on the largest terrasse in town, in front of the Mont-Blanc...

La Remise is a "must-try" restaurant in Chamonix Valley with an absolutely fantastic view on the Mont-Blanc, the atmosphere is lively and the wine selection authentic. The concept at La Remise comprises of classical French techniques paired with influences from the current modern British gastronomic movement whilst paying respect to the wonderful regional products. Restaurant highlight: the Chef in partnership with a local producer are dry aging a selection of high quality beef on site. To experience an extraordinary quality of meat in both taste and texture book early to avoid disappointment (Meat dry aged for a minimum of 30 days) - a unique experience by La Remise!

Nous vous proposons des produits frais et de saison

A place, a soul a love story! Nested right in the heart of the village of Vallorcine, in 15 km from Chamonix in the feet of tracks, the Coffee Counter is a place where we like the Authenticity ... Dishes, prepared in the kitchen "workshop" opened on the room, are delicious, applied, consisted of transalpine fresh products, worked there of the day. We serve there, among others, big with vitamins salads, the "Mystery", the speciality of the house compound of reblochon melted in morels and horns of plenty, either delicious and frugal prime rib served with fresh, crisp vegetables ... The atmosphere which reigns is the one there of these precious moments which we like: taste a simmered tasty dish "house" between friends, sip a glass of very fresh Chignin-Bergeron in the sound of cowbells