P L A N
O F A C T I O N
V A L T H O R E N S
A real food high
How gourmet lift-side burgers and Michelin-starred
dining are turning Europe’s highest ski resort into this season’s
Alpine capital of cuisine
when yoann conte
takes the reins next month in the kitchens of Koh-I Nor
(hotel-kohinor.com)
, Val Thoren’s newest five-star hotel, the two-Michelin
starred chef will find himself in esteemed company. Europe’s highest
resort may not have the foodie reputation of its ritzier Trois Vallées
neighbours, but it’s fast catching up, with dining options that now stretch
all the way – and we mean
all
the way – up the mountain and well beyond
the admittedly delicious embrace of a cheese fondue.
WORDS
SIMON KURS
ILLUSTRATION
TREE HOUSE PRESS
DINE, THEN DANCE
LA FRUITIÈRE
Skiers head here for something
fancy halfway up the mountain.
Imagine oligarchs’ Moncler-clad
wives enjoying tuna tartare, while
hubbies tuck into rare, perfectly
cooked steak. An annexe of the
Folie Douce, the legendary open-
air party bar, it means you can
finish up with an espresso before
heading to the sun terrace for
some postprandial dancing.
lafoliedouce-valthorens.com
STAR OF THE SLOPES
L’OXALYS
Chef Jean Sulpice is the owner of
the highest two-Michelin starred
restaurant in the world. At this
altitude, the physics of cooking
differ vastly from sea level (water
boils faster, for instance) and that
has forced the 34-year-old to get
creative. His cuisine combines
local ingredients with modern
techniques for a standout
gastronomic experience.
restaurant-loxalys.fr
0 3 2
R E G U L A R S
