Le Chabichou Restaurant
Chef Stéphane Buron has held two Michelin stars at Le Chabichou since 1986, making it one of the most enduring fine-dining addresses in the French Alps. The cuisine is rooted in Savoyard produce — local Beaufort cheese, Chartreuse liqueur, lake fish — elevated into dishes of real elegance.
The Food Philosophy
Buron's menus change with the seasons but always anchor themselves in the terroir of the Tarentaise valley. Expect dishes like Beaufort cheese soufflé with black truffle, or omble chevalier (Arctic char) from nearby Lac du Bourget paired with a beurre blanc scented with génépi, the wild Alpine herb.
The cheese trolley alone is worth the visit: a rolling library of Savoie and Auvergne wheels, many sourced from small mountain farms within a day's drive of the kitchen. Ask the sommelier to pair a glass of Chignin-Bergeron, the crisp local Roussanne white, with the fish course.
The Setting
The dining room sits inside the Hôtel Chabichou on the Rue des Chenus and has the intimate scale of a mountain chalet — exposed beams, warm lighting, tables spaced generously enough for a private conversation. Floor-to-ceiling windows look out onto the piste so you can watch late skiers carving turns while you eat.
Lunch here is a surprisingly accessible way to experience the cooking: the weekday lunch menu is considerably shorter and cheaper than the full tasting menu, and you still get the full theatre of the service and the bread trolley loaded with house-baked fougasse and walnut loaf.
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