It is possible to place an order for provisions with us before you arrive in resort, to help maximize skiing time.  This can be a god send if you ski from dawn to dusk as we like to!

On the other hand the restaurants and hotels in Chinaillon and on the Mountain are numerous and generally very good. They offer authentic Savoyard fare right through to Pasta, Pizza and Crepes. There are no fast-food outlets for quite some distance!
A great rendezvous on Les Outalays Piste is the Creperie- a short walk/ski away and the views are amazing. Perfect if you have non skiers within your party.

Full-on Gastronomy can be found at Restaurants between 5 min and 20 min walk away- Le Bournerie is worth a special mention for authenticity, quality and atmosphere. Advance booking is advisable in peak season. We will provide a list of recommended restaurants with contact details on request.

To give you an idea of the fantastic gastronomy available from this region of the Alps, here’s a taster of the key components made in the farms scattered all over the mountains.

• Cheeses :

Le Reblochon fermier: the king of the cheeses from this valley, with the label "appellation d'origine contrôlée", has been produced since the 13th century in the alpine meadows of the Aravis district. The cheese is made in the morning and in the evening after each milking; the cows are mainly of the Abondance breed and they graze all year on the flavoursome grass of the Aravis Mountains. A green casein imprint on the cheese certifies its farmhouse origin (a red label signifies Reblochon made with milk from various farms). Reblochon is ready to eat after 3 or 4 weeks maturing in cellars. Its delicate flavour leaves an after taste of hazelnut. It is used as an ingredient in the traditional Pela and Tartiflette, dishes cooked with sautéed potatoes, onions and lardons La Tomme Blanche: this is eaten only in the Aravis district. It is a fresh Reblochon eaten as a fromage blanc immediately after it is made. It is eaten salted and peppered with potatoes, salad and ham or sausage. Le Chevrotin: like Reblochon, Chevrotin has been made for more than 3 centuries in the district. This delicious cheese is made from untreated whole goat milk using a method similar to that for Reblochon. It is matured in cellars for at least 3 weeks. A casein imprint guarantees its origin in conformity to the A.O.C. obtained in 2002. Le Persillé: this traditional cheese made with goats or sheep milk uses milk from 3 different milkings. It is matured in cellars for at least 2 months and then eaten in thin slices with an aperitif ( e.g. Genepe) or as a special addition to the cheese board

• La charcuterie de Pays: hams and pork sausages dried and smoked over a wood fire are the main savoury dishes made in the valley. Hams and sausages are soaked in brine and placed above the open fire where the smoke dries and conserves them and gives them a special flavour.



• Les diots: these small pork sausages are braised in white wine and eaten with potatoes, farcement or polenta.



• Le Farcement: dating from the middle Ages, this traditional sweet-and-sour dish is made with grated potatoes, bacon and dried fruit cooked for several hours in a double saucepan in an open fire mould called a rabolire. It is eaten with diots or smoked sausages.



• Potatoes Fritters: made from grated potatoes, flour, egg, salt and pepper, flavoured with fine herbs and fried in oil.



• La Polenta: maize semolina of varying thickness, cooked with onions, pieces of bacon and grated cheese.



• The traditional sweets were associated with special feast-days' but now they are eaten every day:




Shrove Tuesday doughnuts or Carnival doughnuts: the dough is cut with a roller to form ribbons, and then partly split again in the middle to obtain the characteristic shape of the doughnut, which is then fried. Christmas Rissoles: this family pastry can be eaten at any celebration but is especially associated with Christmas. Using short-crust or puff pastry, it is cooked in the fry-pan or the oven, served with stewed quince or apples. There are many variations on this recipe which goes back into the mists of time. Savoy Biscuit Cake: this cake is the standard-bearer of Savoyard desserts; it is eaten with ice cream, chocolate mousse or stewed fruit. Bescoin (patron saint's day): this sort of pastry roll is made by the village baker for the 'La Croix fair' at La Clusaz (2nd Sunday in September) and the 'St Maurice fair' at Grand Bornand (3rd Sunday of September). The aniseed-flavoured roll comes to two small points. The custom was for Godfathers to offer Bescoin to their godchildren for the "vogue" day. Wildberry, blueberry and raspberry tarts Taste also honeys and mountain jams, Eaux de Vie with Gentiane (Genepe) which is the traditional alcohol of the Aravis.