Alpage de Porrez : cuisine to the rhythm of the seasons
At l’Alpage de Porrez, the resources of each season guide the creation of the menus. Producers and local markets are an inexhaustible source of inspiration. Selected with the greatest care, the best products are worked with know-how by the chef, Christophe, always guided by his motto: « to work a noble product nobly”.
Alpage de Porrez : respect for the seasons and products
Like at l’Alpage, whose natural setting, light and atmosphere change with the seasons, the menus are closely linked to seasonality. Respecting the natural cycle of fruits and vegetables is a golden rule for Laëtitia and Christian, the owners, and chef Christophe.
Together, they decide on the dishes that will be served to customers, according to their desires and the best seasonal products. These are rigorously selected on the stalls of regional markets, where Christophe draws a good part of his inspiration.
This practice of seasonality echoes the foundations of traditional fine cuisine, on which the chef relies to prepare his dishes. He then adds his personal touch so that the magic can spread to the Alpine table.
If quality products are the basis of his cuisine, his creativity allows them to be sublimated, always with the same objective: to surprise the taste buds of visitors and offer them an unforgettable culinary expérience.
Seasonal products: the heart of the menus
To understand the importance of seasonality at L’Alpage de Porrez, the best is still to go there to chat with Christophe, Laëtitia and Christian and of course, to taste the menu of the moment.
To offer refined cuisine, made from quality seasonal products at an altitude of 1,580 meters, such is the promise kept every week at l’Alpage de Porrez. In the Summer, the new roots mingle with Charolles veal or Black Tiger prawns; the full-season “Rose de Berne” tomato accompanies Mediterranean tuna; the artichoke hooks up with nettle shoots to enhance Madagascar caviar; fennel goes well with red mullet or melts in a sorbet for a touch of freshness.
In the Fall, mushrooms reign supreme on the menu: young porcini mushrooms mingle with beetroot; supremes of pigeon go with morels; or black Périgord truffles come to enhance a roasted pear with pine honey.
Velvety, crunchy, stuffed, tender… In the Winter, salsify from the local market, celery, parsnip, butternut, Belle de Fontenay potato or even cabbage reveal their flavors, worked in all textures.
In the open kitchen, the chef composes an ode to each season for each meal, sharing advice and knowledge with customers.
To discover the exceptional setting and the refined cuisine of l’Alpage de Porrez, reservations are required.