P H OTO S : R E L A I S & C H ÂT E A U X W W W. R E L A I S C H AT E A U X . C O M ( F LO C O N S D E S E L A N D A L B E R T 1 E R) , @ M C E L L A R D ( L E 1 9 2 0) , W W W. M A U R I C E H A A S . C H ( I G N I V B Y A N D R E A S C A M I N A DA)
lamb en cocotte, vegetable millefeuille, delicate lemon butter, and a cheese board that stops time. And as special as was our meal, I was in for further surprise ...
Albert 1er
Le 1920
Chamonix Michelin Stars: Two www.hameaualbert.fr
Megève Michelin Stars: Two www.mont-darbois.fr
Welcome to Chamonix, geological heaven inhabited by the gastronomic gods. Alpinism is religion around here — from Mont Blanc, to the birth of extreme skiing, to classic descents like the Vallée Blanche that wind through serac-dappled snowscapes. All that and there is but one true luncheon: Albert 1er. One century, two stars, and four generations of hospitality welcome us to the Relais & Chateâux temple of elegance. Perrine Maillet, great-granddaughter of the founder, is at front of house; her husband, Chef Pierre Maillet, is at the helm. Delicate plates and glittering cutlery arrive and depart with flourishes worthy of a Moulin Rouge performance. A surprise from the kitchen, oyster truffles, is delivered by a waitress in a sober yet elegant inkblack suit, a lick of scarlet bra strap peeking out, The overall effect whispers: “I am French, I mean business.” This is beautiful, sophisticated dining: Bresse chicken with truffles tucked under the skin, foie gras with beetroot, balsamic and green apple, plus an unforgettable — as in, I will remember forever — Chartreuse soufflé. In the shadow of Mont Blanc, Albert 1er is the ultimate refuge.
After a glorious day on the slopes of the resort that Baroness Rothschild built, we’re sumptuously settled into what was originally her own hotel, Chalet du Mont d’Arbois, high on the hill in rarefied old-world elegance. But time flies when you’re living like a Rothschild: the champagne bottle’s dry, the fire in our suite is ebbing, and the dinner bell has gonged. As we are shortly to discover, Michelin attracts Michelin. With us once more is Chef Emmanuel Renaut, paying ultimate compliment to Le 1920’s Chef Julien Gatillon. That Chef Renaut chose Le 1920 for his birthday dinner en famille with a full complement of poised, pretty children, says it all. Who wouldn’t be impressed by game, butter, and cheese from Ferme des 30 Arpents, belonging to the Rothschild family? The wine list also draws heavily from the family vineyards. We luxuriate in gamberoni from the Gulf of Genoa, lobster from Brittany, sole from Finistère ... Subject of a second Michelin star in this year’s round of prizes. Baroness Mimi would approve.
Flocons de Sel Megève Michelin Stars: Three www.floconsdesel.com Skiing and great food are the yin and yang of high mountain living and there just aren’t enough days in the week for enough of both. So gourmands, take note. One of the big fromages, Megève’s Flocons de Sel, is closed Tuesdays and Wednesdays for the best possible reason: Chef Renaut loves to ski. Paris-born Emmanuel Renaut’s passions show on his schedule and his plates. He earned his stars through the early 2000s, and in the same glittering decade opened the airy, pale-wood post-and-beam restaurant with rooms in the hills above town. At front of house is Madame Kristine Renaut, the charming and capable wife of the chef, forging a formidable German-Franco match. Equally balanced are Renaut’s ingredients. From trips to the cellars of a Beaufort cheesemonger, the local baker, and the local apiarist dedicated to honey bees, Chef Renaut begins with the finest and makes it so much better. Roast
MICHELIN
floating in the consommé to flaming soufflés light as high-altitude air, Le 1947 spins rarefied fun from inspired cooking and matchless wines.
IGNIV by Andreas Caminada Bad Ragaz Michelin Stars: Three www.igniv.com After an indulgence-packed fortnight, I alight from the train for a grand finale: matching a three-star clincher with the taking of the waters at a high-tech, luxury, medical spa. This historic Swiss thermal spa resort has more than 70 doctors on-site, and hosts everyone from Roger Federer to, one imagines, a few Brides of Frankenstein. After a slimming massage and beautifying La Prairie facial, the robes come off for the final performance. Sure, there’s a low-cal option, but there is also a delectable three-star restaurant in resort. It’s called IGNIV, from the Rumantsch for “nest”, and I’m zeroing in on the goose liver meringue with the physique of an ostrich and the reach of an Andean condor. Too late to hold back on the tantalizing, creative and lip-smacking five-course sharing menu now. Besides, after two weeks of the world’s most gorgeous gastronomical adventurism, why should I? There’s always Bad Ragaz aqua-gym and liposuction in the morning. 107