Gourmet
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Where to eat in Méribel-Les Allues and Méribel-Mottaret: the best restaurants
Skiing, altitude, the fresh air ... All these things create an appetite! And the Savoy is well known for being one of the departments of France where you eat well - that is to say good local produce, served in generous portions. It was enough for Méribel to become a gourmet paradise. But beware, the Savoyard fondue and tartiflette are not reputed to be light, dishes from Méribel are no less refined and delicious. Here, invigorating is not necessarily the opposite of delicate. Here are some of the best mountain restaurants, to eat well at Méribel Les Allues and Méribel Mottaret. To enjoy quality cuisine in a mountain setting - and on the terrace if the weather permits - follow the guide. Chalet Tonia A mountain restaurant as we like, warm, with good food that comforts after a morning on the slopes! Reblochon pie, Burger and dessert buffet, we do not refuse anything. If the weather is nice, what a pleasure to sit on the terrace and admire the snowy slopes. And if the weather is not nice, you just have to take refuge by the fireside ... In one case as in the other, it's happiness. Praised by regulars returning from year to year, Chalet Tonia has earned its reputation, which is second to none. We take the chairlift of Combes, we slide, and here we are direct to the Chalet. Do not forget to check the events on the Facebook page, as the concert nights at Chalet Tonia are popular. Chalet Tonia - Les combes, Mottaret, 73550 Méribel Les Allues - Tel. : +33 4 79 00 45 11 - open every day from 9am to 4.30pm Le Cèpe With a name like this, of course you have to expect beautiful and energetic specialties that are all about boletus. Hamburger with ceps, therefore, duck with ceps and vegetables ... and even a dessert with ceps? In any case gourmands are already licking their lips, until dessert (the blueberry pie is famous). We also find the Savoyard fondue, and foie gras burger. All accompanied by a beautiful wine list. This refined cuisine, presented with great care, is highly recommended as "gourmet and generous" by the Michelin Guide, in its "Simple Standing" category. Be careful to book as the quality of the food and service made the place very popular. The Cepe - Les Merisiers building, Le Plateau, Direction Altiport, 73550 - Tel.: +33 4 79 22 46 08 Le Plantin The Plantin, two forks in the Michelin Guide, combines fine cuisine and mountain decor, with chamois trophies, driftwood and traditional agricultural equipment on the walls. We warm up at the sight of the beautiful stone fireplace. The magnificent plates showcase regional products, foie gras and country ham, as well as seafood and roast beef. At lunchtime, the restaurant is accessible by ski, for a magical walk through the forest. The Plantin - Tania Road, 73550 Méribel, Les Allues - Tel. : +33 4 79 04 12 11 - open every day for lunch from 12h to 15h30 and for dinner from 19h to 23h - reservations only by email. ROK Roc and rock is the ROK! At the foot of the slopes, a warm mountain restaurant, which brings together everything you expect: terrace and sunbeds to enjoy the sun on beautiful days, good map, friendly atmosphere and friendly service. The appetite opened by the descents, we throw ourselves on delicious tartiflettes, salads with smoked salmon, grilled meats, not to mention the desserts (it is rumored that the chocolate macaroon has its fan club!). ROK - Telecabine Pas du Lac Mottaret, 73550 - Tel. : +33 4 79 00 44 81 - open every day from 11h to 17h Restaurant du Yéti In a beautiful interior decorated with blond wood, the hotel's restaurant Le Yéti offers fine brasserie-style cuisine. With extreme attention to detail, the chef serves carefully prepared small dishes. The staff is attentive and kind, and the bar has a wealth of cocktails ... Not to mention the waffles that are tasted at snack after a good day of skiing. The Yeti is also discovered in summer: the terrace is then decorated with a heated pool, a petanque terrain and games. Restaurant of Yéti - Rond-Point tracks, 73550 - Tel. : +33 4 79 00 51 15 Adray Télébar On the south-facing terrace, you can enjoy the veal escalope with mushrooms and cream that has made the reputation of this altitude restaurant. The Adray is a venerable institution in Méribel, a classic that has been open for decades - and it is always busy, so much so that it is necessary to book at noon. However, as it is the restaurant of a hotel, it is open also in the evening, unlike most mountain restaurants. We can go there once the crowds have left the slopes, for a quiet evening by the fire, or for a gourmet snack with hot chocolate, waffles and blueberry pies. Adray Télébar - Path of the Adray, 73550 - Tel. : +33 4 79 08 60 26 Le Clos Bernard The Clos Bernard, well hidden in the forest, is accessible by ski at the feet, from the chairlift Loze Express and the Track of the Animals. On Wednesday evening, Le Clos Bernard offers a Savoyard evening that begins in a magical atmosphere, with a torchlight arrival and a welcome with mulled wine. Follows a traditional Savoyard fondue, to the sound of the accordion, and all ends on the inevitable tart with blueberries. On Thursdays, there is a grill party on a wood fire, with a musical atmosphere by the fire. The Clos Bernard - Lieu-dit Les Bernards, 73550 - Tel. : +33 4 79 00 00 07 - open from 12h to 16h from Friday to Tuesday, and for dinner on Wednesday and Thursday
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Where to eat in Méribel-Les Allues and Méribel-Mottaret: the best restaurants
Oysters and tielles: discover the gastronomic specialties of Sète
Sète does not fail the reputation of the Great South: we eat a lot, and very well. At the edge of the beach or around the port, in the small streets of the city center as in the Halles of the city, the small producers' shops and the restaurants compete to open our appetite. Around Sète, we discover with joy the opportunity to taste oysters Bouzigues at the edge of the Thau Pond. So let's go for a little tour of the local specialties, and places to taste them. Enjoy oysters in Sète: oysters from Étang de Thau The first specialty of Sète is the oyster. Oyster farming was practiced very rudimentary in ancient times, but it was at the beginning of the 20th century that the proud "shellfish farmers", the oyster and mussel breeders, developed a new technique: the technique of oysters stuck. Antoine Louis Tudescq, whose small village of Bouzigues still keeps the memory, develops an ingenious process, which consists in sticking the young oysters by the shell to a support, thanks to a little cement. Indeed, Thau Pond, being a pond, has no tide: in this environment comparable to a lagoon, oysters must be raised in suspension. After several technical attempts more or less successful over the years, we "stick" today oysters on ropes. This gives the very particular landscape of the Étang de Thau, with its oyster "tables" and their ropes hanging in the water. The oysters, permanently immersed, obtain a beautiful and very regular hollow form, as well as a flesh firm, fleshy, with a good taste of iodine. They take advantage of all the richness of the waters of the pond, which are brackish, both fresh and salt water. If the idea of eating a crustacean still alive does not please you more than that, know that there are delicious recipes cooked oysters (butter, for example). And be aware that the oyster is not the only shellfish raised in the Thau Basin: the mussels of Bouzigues, they are as fleshy and tasty, are a little larger than the mussels of the Atlantic Ocean. Where to eat oysters and seafood in Sète To enjoy fresh oysters at the edge of the water, nothing better than to go directly to Bouzigues, or Port Saint Felix Loupian. The town hall of Bouzigues gives a list of local producers on its website; we will take the opportunity to walk quietly through the streets of this lovely little fishing village with a Mediterranean charm. Chez Petit Pierre As for many producers in the region, at Chez Petit Pierre oysters are a family affair: the love of the profession is transmitted from father to son. In his shop-studio on Avenue Tudescq, Pierre offers oysters and mussels from his production, as well as regional products, such as tielles, and homemade dishes, soups, stuffed squid, small octopus salad, all to be tasted accompanied by a few sips of Muscat de Frontignan, with a magnificent view of the Étang de Thau. Chez Petit Pierre - Avenue Louis Tudesq, 34140 Bouzigues - Tel. : 04 67 78 30 50 Pascal Migliore Pascal Migliore deliberately chose the quality and maintains a small craft production that surrounds it with a constant care. In his workshop on the port of Loupian, he proposes two varieties of oysters, Bouzigues' oyster with a pronounced taste, and Generra, with a more subtle taste. Oysters Migliore - Port Saint Felix, 34140 Loupian Licciardi et fils On the port of Loupian, Licciardi and sons are busy to provide beautiful oysters to individuals who crowd in front of their stall, but also the many fishmongers, and restaurants of Sète and of Marseillan they supply. You can taste Licciardi oysters at the restaurant La Ola! and the fish shop L'Étoile de Mer, Marseillan beach. Licciardi and son - Port de Loupian, 34140 Bouzigues - Tel. : +33 7 81 01 47 19 The Ola - 201 Lido Promenade The Starfish - Rue du Commerce, 34340 Marseillan Huîtres-Bouzigues Simon and Philippe have joined forces to create the company Huîtres Bouzigues, and their success is unstoppable. Their stall at Les Halles de Sète is a treat, but do not forget their oyster bar, l’Annexe, rue André Portes. In a simple and relaxed, we come to taste their beautiful oysters Philémons, as well as mussels, whelks and knives, directly from the producer. We also find their products at Bistrot du Marché, rue Alsace Lorraine. Les Huitres Bouzigues - Halles de Sète, Rue Gambetta, 34200 Sète - stand open every day from 7.30 am to 1.30 pm The Annex - 16, rue André Portes, 34200 Sète - Tel. : +33 7 81 03 16 36 - open from 11h to 22h every day except Monday Where to eat a real Selleoise octopus? The tielles is a delicious octopus pie, in a spicy sauce with tomato and spices (paprika, saffron). The garnish is slowly cooked slowly to reduce and become unctuous; it is then poured into a pie dish before baking. On arrival, a beautiful golden pie, whose dough crispy on the outside, has remained soft inside, with a gourmet garnish whose fragrance is immediately mouthwatering! But beware, any seafood pie is not a trivial one! The best products are found at Dassé and Cianni. These two families are the descendants of Adrienne Virduci, the cook who, in 1937, created the recipe of the tielles by adapting the culinary tastes of Italy, her native country, to the local products of Sète. The real tielles are, of course, in Sète, directly at the producers or at the restaurants that buy their goods at home. We find the Tielles Dassé in the city, rue de Copenhagen, but we can also enjoy them at the Halles des Salins, Quartier Villeroy, and Mèze, in the workshop-shop which is open until 20h at night, even on Sunday. .. In other words, perfect for a little gourmet stop on the way back from the beach! As for Tielles Cianni, they have a shop at Les Halles de Sète, rue Gambetta; another, at Sophie Cianni, high street Mario Roustan, and finally Tielles Cianni-Marcos have their own shop rue Honoré Euzet. Tielles Dassé - 1, rue de Copenhagen, 34200 Sète - Tel. : 04 67 43 77 01 - Workshop and shop, departmental road 613, Mèze - Tel. : 04 67 43 12 98 - Halles des Salins, 153, road to 4 songs, 34200 Sète - Halles de Sète, rue Gambetta, from 8h to 19h30 from Tuesday to Sunday. Tielles Cianni-Marcos - Halles de Sète, rue Gambetta - every day from 8h - 24, rue Honoré Euzet, 34200 Sète - Tel. : 04 67 74 16 23 Tielles Sophie Cianni - 19, high street Mario Roustan, 34200 Sète - Tel. : 04 67 43 60 62
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Oysters and tielles: discover the gastronomic specialties of Sète