Restaurant details
Dining options: After-hours, Reservations
Description: Morzine Restaurant L'Atelier welcomes you for a privileged moment... Talented young chef at L'Atelier, his Morzine restaurant, Alexandre Baud-Pachon makes you understand that the mountain gastronomy is not only limited to processed cheese. Inspired by the spices and the local produce, such as whitefish or crayfish from Lake Geneva, he did not hesitate to venture beyond the alps to offer its specialty: lobster ravioli flavored with ginger. Lobster in Morzine restaurants And sisteron lamb crusted with parsley, the piglet laquered and a flowing chocolate Caribbean pure Bourbon vanilla... Briefly, a festival of flavors for a seasonal menu and a fine dining in this Morzine restaurant. 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 pleasant setting for lunch or dinner at the back of the hotel with a lovely view of the surrounding alpine mountains. Elegance and refinement in the heart of Morzine..... In charge of the kitchen, 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. Since his return home in 2001, he has offered fine dining geared towards nature, the region and flavour. The cuisine offered by Alexandre Baud-Pachon comprises a harmony of flavours, both developed yet at the same time purified. In 2004, he launched "The Workshop" (L'Atelier), a space newly created where gastronomy and the architecture of the mountains come together to offer you the chance to spend some pleasant time enjoying the creations from his ever changing menu which delight your eyes and your taste buds.