Chalet du bonheur
What a joy it is to set foot once again on the threshold of the Grand Chalet! What a joy to see this discreet hotel subtly evolve over time! What a joy not to see a mozzarella tomato or an avocado on toast parading on the menu! What a joy it is to always see a loyal, caring and professional team continuing to bring this establishment to the top! What a joy it is to always enjoy elegant cuisine with masterful cooking and creamy, well-reduced sauces!
Coquettish charm
While the world of gastronomy follows fashions, the Grand Chalet seems to preserve itself behind a kind of gastronomic wall, cleverly sheltered from polluting trends. Far from considering itself superior or dominant, the table at this charming hotel has forged a solid reputation within the regional Bacchus community and far beyond. Chef Steve Willié, at the helm of La Bagatelle restaurant, has a lot to do with this. Far from being the kind of chef who takes advantage of the restaurant’s renown to build his own, his reputation, and that of the premises, is well established. If the kitchen shines for its humility and efficiency, the front-of-house team is by no means outdone, and contributes cheerfully to the restaurant’s success. A human osmosis essential to the smooth running of this charming establishment.
The entire menu is a classic gastronomic invitation to local, seasonal products. A Charolais veal chop with its shallot jus plays elbow-to-elbow with a Zurich-style schnitzel and crispy rösti. It couldn’t be more gourmet. While it rained heavily in the region for a few days, some excellent Pays-d’en-Haut boletus mushrooms came to our delight. Simply prepared in cassolettes and lightly sautéed à la Provençale, they are an early autumn treat that the chef lets us sample. It’s also hard to resist the must-try oxtail ravioli and sweetbreads with mushrooms of the moment, or the Louis Outhier-style crusted sea bass with its superb choron sauce.
Hats off to you
There’s a calming quality to the cuisine at Le Grand Chalet. It’s soothing to know that traditional cuisine is more than ever stirring hearts and delighting palates. The reassurance of knowing that this culinary vibration is still part of today’s gourmet scene. There’s nothing worse than falling into immobility – trapped in one’s ivory tower – or changing one’s trajectory to keep up with mass movements. To our great delight, the Grand Chalet manages to stay in step with the times. Hats off to it!
