La Ferme de Mon Père
This Michelin-starred restaurant inside the Alpaga hotel brings the legacy of Paul Bocuse to the mountains, with chef Eric Canino crafting deeply seasonal menus that read like a love letter to Savoyard ingredients. Truffles, mountain herbs, lake fish and aged local cheeses appear in dishes that are refined without being fussy.
The menu philosophy
The kitchen changes its menu with the seasons rather than the calendar — expect lake perch from Lac Léman in summer, game from local hunts in autumn and hearty truffle preparations in winter. Portions are generous by fine-dining standards, a nod to the mountain appetite.
The cheese trolley is legendary: a rolling library of Haute-Savoie and broader Alpine cheeses, many sourced from farms within 50 kilometres, presented by a fromager who can talk for as long as you'll listen.
The setting
The dining room sits within a beautifully restored 19th-century farmhouse, with original stone walls, heavy timber beams and a fireplace large enough to stand in. In summer, tables spill onto a garden terrace overlooking the Aravis mountains.
The Alpaga hotel complex also includes a spa and a more casual brasserie for those who want the atmosphere without the tasting-menu commitment. The brasserie serves excellent fondue savoyarde and regional wines at half the price.
Booking and practicalities
Reservations are essential and should be made at least two weeks ahead during winter and summer peak seasons. The restaurant is closed on Tuesday and Wednesday lunchtimes outside of school holidays.
The wine list leans heavily on Savoie appellations — Chignin-Bergeron, Mondeuse and Roussette de Savoie — which are rarely seen outside the region and pair beautifully with the mountain-inflected cooking.
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