On the Rochebrune massif, the Chalet de l'Alpette is an exception. Its history is that of Emile Allais, inventor of modern skiing, whose slope starts right from the restaurant. At an altitude of 1871m, the restaurant boasts a unique terrace and a chic clientele who know how to find the best place to sit... facing the sun and Mont Blanc, quite simply. The menu is fairly short, with generous focaccias, a lovely crab and crab rémoulade, corn French toast and a plump Pormonaise. Main courses include a supreme of free-range chicken with pommes mitrailles, conchiglioni pasta stuffed with beef cheek confit, and generous homemade cannelloni. The dessert menu is open-ended, featuring several different sugar textures. The chocolate praline with Piedmont hazelnuts, the meringues with their Gruyère double cream, the vanilla, mango and passion fruit moelleux are a real success. A light, creamy dessert, perfect to lift your spirits before a dizzying ski descent. The wine list is a little disappointing, giving pride of place to wines from wine merchants. The prices are reasonable for Megève, but we can still try to find a few good ways to avoid falling.
Chef
