The showbiz customers thrilled to find Nano flows

With more than 80 restaurants including some altitude, Megève leaves no appetite in Bern. Accrued tables, include that of Emmanuel Renaut, best worker of France and double Michelin star. The chef creates the event with the move successful of his restaurant flakes of salt (to which he was associate six rooms), from downtown to the Leutaz. His old table named flakes Village (75, rue Saint-François, Tel.: 04.50.78.35.01), was transformed into solid cuisine (menu 29 euros) Mountain Bistro.

New flakes, the dining room, gross stripping (FIR, oak, two sculptures, an established flooring walls), still feels new and asked to warm up, the enthusiasm of the team of room is not sufficient. A cold plates arrive to you to forget. They sing with finesse the mountains and lakes, in of astute meetings modern and spicy, regional flavours from the quagmire of the local cuisine. The opulent Jerusalem artichoke of Arthaz cake associated with common sense the under-valued vegetable and artichoke (all both the basis and cuddly), bathed buttered broth creamy, is a hymn to the Foodland. whereas the calf smoked egg, Paris mushrooms and truffle of Alba, the papillae in delicious sarabande between forest, undergrowth and chimney fire.

You eat with your fingers!

The five senses mobilized, expected the firm foot suite. The fishing of Geneva "Eric Jacquier" cooking light, straw apples and potatoes covered in kaolin (pure land for pottery), mixed in a Cup at Pebble, revisits an imaginary popu snack bar on the water, in a version adapted to a public ladies body warmer Monclerc and watch Cartier. Eat straw apples with the fingers, and Earth, that it is good!

Out of change also in La Sauvageonne, that Nano, return to the joysticks, has totally whack. The lounge on the 1st floor, descended to the ground floor, while the restaurant to climb stairs. The show-biz customers thrilled to find Nano flows.

The Taverne du Mont d'Arbois, where meat is superb, and the mouse confit lamb a real treat, just opened the workshop (in place of the bar), space dedicated to cheese specialities; Vacherin Mont d'Or hot water of life of PEAR, fondue savoyarde, and raclette with raw and smoked milk. Tempter after a day of skiing. Face to the Chalet du Mont d'Arbois, the unchanged scenery of the 1920 restaurant is always also annoying. Alas, it serves cuisine full of vitality of the pleasant chef Olivier Bardoux, which deserves a warm setting.

Open just a year ago, and particularly well placed, the Bistrot de Megève, with its clever design linking tradition and modernity have booked. Reblochon fritters, terrine House for extra flavour, the tab sauce pepper/mustard (nerve!), and Brest, are particularly popular. Lounge bar on the lower floor a subscriber to the evening VIP.

Finally the Idéalest always at the top of the altitude restaurants. Hot pie in the beaufort and lard, the nem of reblochon, crackling wood fire wire, beef with shallots and fried Mac Rothschild fresh tab, allow energy before any schuss. The great more, the panoramic view on the Mont Blanc and the val of Arly.