Restaurant l'Alpage sur Le Grand-Bornand

28/04/2026: This dinner was a gift from my students as a thank you. We had a wonderful time. An exceptional culinary experience that I wanted to share. The tasting menu consisted of six courses, including an aperitif, and each course was paired with a glass of wine, all organic and perfectly complementing the dishes. The menu began with a consommé made with mascarpone and sherry vinegar, served with pickled mushrooms. This was followed by homemade foie gras with a tuile and flavorful condiments. Next came a perfectly cooked sea bass, leading to a dish of pink duck breast. These were accompanied by green asparagus and a carrot cooked with honey and vanilla. The taste of that carrot will remain etched in my memory. Fingers of Reblochon cheese wrapped in filo pastry with a Reblochon emulsion preceded the meal, before finishing with a delicate chocolate dessert accompanied by a quenelle of tarragon, parsley, and wild garlic ice cream. The welcome was warm and unpretentious. We simply loved it. The food and all the staff. Perfect

12/04/2026: Fantastic cuisine, bravo to the chef! The dish is as delicious to look at as it is to eat. A real treat!