{"id":19177,"date":"2025-05-14T16:54:23","date_gmt":"2025-05-14T14:54:23","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/le-bois-prin-a-walk-facing-mont-blanc\/"},"modified":"2025-05-14T16:54:23","modified_gmt":"2025-05-14T14:54:23","slug":"le-bois-prin-a-walk-facing-mont-blanc","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/le-bois-prin-a-walk-facing-mont-blanc\/","title":{"rendered":"Le Bois Prin, a walk facing Mont Blanc"},"content":{"rendered":"

In the uncluttered, modern chalet-style dining room, all the chairs face the mountains, offering an exceptional panorama to be savored as much as the plate. In this luminous setting, the menu begins with an airy beaufort mousse, subtly enhanced with a touch of vinegar and white wine to lighten the richness of the cheese, accompanied by two crispy tuiles. This amuse-bouche immediately sets the tone and immerses us in the gourmet soul of Haute-Savoie. <\/p>\n

\"250420
Runny egg yolk, onion jus and beaufort mousse \u00a9Deborah Ambrosio<\/figcaption><\/figure>\n

Melting marshmallow<\/h2>\n

We then take a stroll through the forest with a hazelnut praline tartlet and a celery marshmallow, both delicately flavored with thyme and vinegar. The delicious roasted taste of hazelnuts, the mellowness of marshmallow and the crunch of puffed buckwheat seeds offer a play of textures and flavors that literally transport us to the undergrowth. <\/p>\n

The score continues with a runny egg yolk coated in a dandelion gel, hidden beneath a beaufort mousse and topped with an onion jus worked like a meat jus. A generous, comforting dish, where the discreet bitterness of the dandelion brings a surprising freshness to the roundness of the egg and cheese. <\/p>\n

\"250420
Mont-Blanc revisited \u00a9Deborah Ambrosio<\/figcaption><\/figure>\n

Altitude cuisine<\/h2>\n

Then spring arrives with crisp green asparagus, enhanced by a lively parsley jus and perfectly balanced horseradish cream. Taken together, each element creates an explosion of freshness. Before dessert, a raviole stuffed with serac completes the gustatory ascension: pea pur\u00e9e, roasted morel mushrooms, spring broth and garlic emulsion harmonize in a balance of freshness, depth and gourmandise. <\/p>\n

As a finale, the dessert dares to revisit Mont-Blanc: faisselle, smoked grapefruit and pink berries shake up sweet habits. A daring creation, with a smoky, peppery taste that may divide, but will leave no one indifferent. At the Auberge du Bois Prin, every bite is a delicate celebration of the mountains. It’s a cuisine of altitude, subtle, local, with a soul that invites us to return with each change of season. <\/p>\n","protected":false},"excerpt":{"rendered":"

In addition to his four establishments in Meg\u00e8ve, Emmanuel Renaut also runs the Auberge du Bois Prin in Chamonix. In the kitchen, Haute-Savoie chef Quentin Veyrat celebrates local produce with subtle creativity. <\/p>\n","protected":false},"author":17,"featured_media":19182,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Le Bois Prin, a walk facing Mont Blanc | Restaurant | Edouard Amoiel","description":"In addition to his four establishments in Meg\u00e8ve, Emmanuel Renaut also runs the Auberge du Bois Prin in Chamonix. In the kitchen, Haute-Savoie chef Quentin Veyr"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19177","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19177"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19177\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19182"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19177"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19177"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}