L’Alpage de Porrez lifts the veil on the creation of its menus
A l’Alpage de Porrez, la conception des menus est avant tout une histoire de complicité. Quand les influences At l’Alpage de Porrez, menu design is first and overall a matter of complicity. When the culinary influences of Christian and Laëtitia, the owners, meet the expertise of chef Christophe, creativity and gastronomy give life to dishes that are as refined as they are atypical.
Alpage de Porrez : at the heart of the menus, a common passion
LThe design of the menus is a special moment at l’Alpage de Porrez. The creative trio formed by Laëtitia, Christian and Christophe meet every week to discuss the dishes they’ll propose at the table in the altitude restaurant.
Consultation is at the heart of menu development. Inspired by their culinary experiences and their travels around the world, Laëtitia and Christian combine their ideas with those of Christophe, who draws his inspiration from the local market stalls and handpicked producers.
LThe chemistry is at its maximum. Rigorously selected, seasonal products match exceptional products. A sommelier by training, Laëtitia then takes care of determining the perfect pairing between the dishes freshly added to the menu and the wines chosen by her in l’Alpage underground cellar.
The art of combining flavors
Les idées foisonnent et le trio de l’Alpage prend le temps de les étudier. Plusieurs jours de réflexion sont parfois nIdeas abound and l’Alpage trio takes the time to study them. Several days of reflection are sometimes necessary to develop a complete menu. The design of each new dish at l’Alpage de Porrez generally revolves around three products.
It all starts with the choice of the first element which will constitute the dominant taste of the dish, giving it its identity. It is then associated with a second flavor which brings the balance between acid, bitter, sweet, salty, soft, strong … The third product finally allows the whole to be subtly linked.
L’agneau de Sisteron, par exemple, savoureux, doux et fondant en bouche est associé à l’acidité de la rhubarbe, le tSisteron lamb, for example, tasty, soft and melting in the mouth, is associated with the acidity of rhubarb, all linked by cruciferous leaves (cabbage, radish, mustard family, etc.) and the sweetness of a juice from Reine des Vallées strawberries. Or again: the iodine of Madagascar caviar is delicately contrasted by a mirror jelly made from Lapsang tea.
L’harmonie se diffuse dans les moindres détails. Elle se joue sur les textures mais aussi sur les écarts de températures qui viennent sublimer certains parfums, comme celui de la truffe noire du Périgord, servie fraîche sur un œuf fouetté chaud.
When designing the menus, the guiding principle is always the same: surprise the taste buds of gourmets with elegant and refined dishes that are never pretentious. The key word is sharing: the menus are adapted to the open kitchen where Christophe prepares his dishes.
A la fois atBoth atypical and sensory, the experience remains etched in the visitors minds for a long time, as does the exceptional natural setting of l’Alpage de Porrez.
In order to live l’Alpage experience and discover Christophe’s refined cuisine, reservations are required.