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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.