What's new: restaurants and bars
Gastronomes ?! Curious? Discover the latest trendy places in the valley!
Green Gorilla Café Chamonix
GREEN GORILLA CAFE
SUPERFOOD FOR SUPER PEOPLE !
Café de spécialité • Pokébowl • Smoothie • Açaï • Jus pressé à froid
Green Gorilla est né d’une idée simple : offrir la meilleure nourriture possible à notre communauté. Nous avons donc décidé de concevoir une collection de superaliments qui répondrait à vos besoins. Qu’il s’agisse de recharger votre système immunitaire, d’aider votre cœur ou de stimuler votre digestion, nous utilisons le meilleur de ce que la nature a à offrir de diverses manières pour améliorer votre vie quotidienne.
La qualité est notre priorité chez Green Gorilla, et cela ne changera jamais. Les aliments et les boissons que nous servons ici sont le résultat de notre volonté de travailler avec les meilleurs producteurs, en utilisant uniquement les meilleures techniques, afin que vous n’obteniez que le meilleur.
The Brasserie du Rond-Point Gets a Makeover
After a year of renovations, the Brasserie du Rond-Point reopened its doors in September 2024, breathing new life into this iconic venue. This renovation was essential to restore the unique charm of this building with its distinctive architecture, enhancing the soul of the bistro.
The interior has been meticulously restored to reflect the elegance of its construction era: the original bar, tiling, and woodwork have been preserved, along with the retro sconces that charmingly illuminate the new restaurant on the upper floor. In a panoramic room that can accommodate around thirty guests, the atmosphere combines authenticity and conviviality.
This winter, the menu highlights delicious and original dishes: cromesquis of Magland snails, confit pork, gravelax trout fillet with Génépy, and the must-try farçons and bougnettes. For those with a sweet tooth, indulge in the chestnut cream fondant.
On the ground floor, by the bar and on the spacious terrace, guests can share aperitif dishes showcasing regional products: mini farçons, bougnettes, and local charcuteries.
Reservations:
The Jungle
For its first winter season, Jungle, a brand-new bar-restaurant, has settled in Rue des Moulins, right in the heart of Chamonix. Located in a modern and stylish building, this friendly venue invites guests to relax with friends. Its terrace offers breathtaking views of the jagged peaks of the Mont-Blanc range, while the ambiance evolves throughout the evening, shifting from a laid-back aperitif to a more festive atmosphere.
The design, entrusted to the talented local interior architect Laura Roncin (Lau.lab), who is already known for her work on the bar L’Alibi, perfectly reflects the restaurant's name. The carefully curated decor, subtly adorned with greenery, along with unique touches like wall sconces shaped like climbing monkeys, gives the place a distinctive and warm identity.
In the kitchen, chef Cyril Choay, a Chamonix native with a passion for gastronomy, offers a generous sharing menu. With 15 years of experience at an establishment specializing in fresh pasta and Italian specialties, he is supported by Matthieu Nesme and his team. Together, they prepare a variety of tapas, stuffed cabbage leaves, arancinis, and the chef's signature homemade ravioli.
Opening Hours: 4 PM to 2 AM
Learn More
New Chef at Bois Prin
At the end of 2023, Emmanuel Renaut passed the torch to a promising talent by appointing Quentin Veyrat as the head of the Bois Prin brigade. Hailing from Manigod in Haute-Savoie and coming from a family of restaurateurs, the young chef brings with him a wealth of experience gained in some of the finest starred restaurants.
Trained at the Auberge du Père Bise in Talloires, at Flocon de Sel alongside Emmanuel Renaut for four years, as well as at Cheval Blanc in Saint-Tropez, Barmes de l’Ours in Val d’Isère, and Hôtel de l’Image in Saint-Rémy de Provence, Quentin Veyrat also enriched his experience with a stint in Canada. Passionate, energetic, and determined, he stands out with a generous and refined cuisine that reflects his personality.
His culinary signature harmoniously combines the authentic flavors of the region with modern creativity. He elevates fruits, vegetables, and fragrant herbs in inventive dishes with skillfully balanced pairings.
