Restaurant La Ferme du Bon Papa
Tucked into a converted 18th-century farmhouse on the edge of the village, La Ferme du Bon Papa is the kind of place that makes you understand why Savoyard mountain food became famous — the fondue Savoyarde arrives in a copper caquelon over a real flame, the tartiflette is made with Reblochon from a named local farm, and the dining room smells of woodsmoke and melted cheese in the best possible wa
What to order
The fondue Savoyarde uses a three-cheese blend of Beaufort, Comté and Emmental, stirred with a local white wine from the Apremont appellation — order it for two minimum and budget 45 minutes to do it justice.
The diots au vin blanc — local pork sausages braised in white wine and served with polenta — is the dish regulars order when they want something lighter than fondue but equally rooted in the valley's culinary tradition.
Dessert should be the tarte aux myrtilles, made with bilberries picked on the slopes above the village; the pastry is short and buttery and the filling tastes nothing like the blueberry versions you find in cities.
Atmosphere and booking
The main dining room seats around 40 guests at heavy wooden tables; a smaller back room with a stone fireplace can be reserved for groups and is genuinely cosy on cold evenings even in summer, when mountain nights drop quickly.
Book at least two days ahead in July and August — the restaurant is a firm favourite with both French families returning for their annual ski or hiking holiday and Tour du Mont Blanc trekkers celebrating a completed stage.
The wine list leans heavily on Savoie appellations: try a Chignin-Bergeron (Roussanne grape) with the fondue or a light Mondeuse rouge with the charcuterie board to start.
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