Le restaurant Alpin

The Ferme de Marie's Cheese Restaurant

Fondue, raclette, pela... impossible to spend time in the mountains and not sample these specialities. In collaboration with Frédéric Royer, master cheese ager from Boujon cheesemongers, the Sibuet family has put together a menu to delight the most ardent cheese lovers. A traditional cheese fondue or one with added truffles, fondue bourguignonne... and for an alternative to the great classics, why not try a fondue or raclette made with goat's cheese.

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The Fermes de Marie's fondue, the best fondue in Megève

Voted the best fondue in Megève at the gastronomic food event Toquicimes 2019, just like our hotel, our fondue has its own story and this is how it goes:

Here in our beautiful mountains, there are undoubtedly as many cheese fondue recipes as there are families! Everyone has their own special touch, blend of cheeses, dose of black pepper, drop of brandy to enhance the flavour of the fondue mix.... Well-guarded secrets proudly shared on Sunday evenings after a day out skiing, all together seated in a convivial atmosphere around the fondue pot at the family dining table.... that's how  the tradition keeps going!... and even more so at the Fermes de Marie’s Restaurant Alpin. While preparing the winter recipes, Marie and Nicolas Sibuet spent time at the heart of the Restaurant Alpin, with its cheese specialities and carnotzet, around a fondue pot exchanging ideas with the chefs and Frédéric Royer, master cheese ager from Boujon cheesemongers, about the type of fondue they imagined for guests staying at the Fermes de Marie: “Marie's fondue must be flavourful, tasty, generous, authentic, a darling of a fondue, a fondue filled with love, balanced and with character”, the fondue that brings back wonderful memories of Sunday evenings and having fun! Tasting again and again, adjusting the mix over and over, a small glass from the bottle of Apremont and then another, all together, tranquilly, they recreated a fondue filled with the best flavours from the Alpine pastures, with a subtle blend of cheeses from both Savoie and further afield... Marie’s fondue! 

Secrets of the fondue mix:

- Summer Beaufort made with unpasteurised milk, matured for a maximum of 12 months. 

- Comté made with unpasteurised milk, matured for 8 to 12 months. 

- Cru des Alps made with unpasteurised milk, matured for no more than 4 months.

- Garlic / nutmeg / freshly ground pepper. 

- Apremont Cuvée Lisa, Domaine Jean Masson. 

Presentation:

Tradition means tradition, authenticity means authenticity, no discussion possible, true values are serious stuff! There has never been anything better in which to serve the fondue than the traditional, one-and-only dark orange fondue pot scratched by hours of joy and conviviality! A long fork to avoid getting a dare and lovely stale bread from the day before cut into cubes! From our elders we have inherited simplicity in the form of a fondue pot, and it looks great in red! And the extra touch from Nicolas: Daring eaters, don't forget the Religieuse or Madeleine that forms when the fondue pot is almost empty. To share this crispy layer in all simplicity, use your fingers along with a small glass of pear brandy! Enjoy and “arvi pas”! (Savoyard for Au Revoir)