L'Atelier Restaurant, Morzine

Alexandre Baud-Pachon, originally from Morzine, has been taught by the greats: “Les Pres d’Eugenie” with Michel Guerard, “Le Chat Botte” in Geneva, “Le Bateau Ivre” with Jean Pierre Jacob in Bourget du Lac and in Courchevel.

Every day Alexander offers a new unique three or four course set menu, no ordering needed. You can view the menus for the week online and book according to your preferred menu choice. All the options are created with the finest flavours using local produce and you will enjoy a unique moment. The wine cellar, diverse and specialised, comprises 200 labels and over 10,000 bottles. There you can find a wonderful representation of French vineyards.

The summer garden offers a great setting for lunch or dinner at the back of the hotel with a lovely view of the surrounding alpine mountains. Here are examples from the winter menu to give you an idea of the quality of food Alexandre produces:

Starters

• Crab and avocado cake with salad and citrus fruit jelly
• Smoked salmon and salmon paté with cream and chive
• Pate en Croute with Trompette mushrooms, with pickles and mesclun salad
• Crispy trout filets, with cauliflower and curry sauce

Main Courses

• Pan sautéed beef filet with buttered spinach, green vegetables and Bearnaise sauve
• Roasted duckling fowl, with apicius sauce, beetroot mousse, and roasted parsnips
• Sautéed sea bream filet with fish bones sauce and vegetables
• Lamb shoulder with mashed potatoes and ratatouille

Desserts

• Vanilla and red fruits pannacotta
• Lemon-yuzu meringue tartlet
• Three chocolate mousse with coffee ice cream
• Biscuit with melted chocolate and hazlenut ice cream

The restaurant is open for dinner throughout the winter season only.