Le Bistrot Restaurant, Chamonix
The restaurant at Hotel Le MorganeOpened in 2005, Le Bistrot*, the four-star Morgane hotel’s restaurant, is run by a young chef, Mickey Bourdillat. His cooking is both simple and sophisticated and rightly led him to receiving his first Michelin star at just 37.
telephone: +33 (0)4 50 55 90 93address: 270 Avenue de Courmayeur
Chamonix Mont Blanc
74400
France
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Mickey provides simple but inventive cooking. His philosophy: “Everything is already there on the plate; there’s no need to add anything else.” Mickey goes straight to the heart of the matter and focuses on taste and taste alone, as this is what counts the most after all.
At Le Bistrot*, the ingredients are sourced from their area of origin and he onlu uses vegetables that are in season. Whan you eat in the restaurant is produce from the local area which Mickey tracks down himself in the Chamonix Valley, as well as items from neighbouring Switzerland and Aosta in Italy.
Thoroughly dedicated, this gourmet combines tastes and flavours with true talent and creativity. And it’s all rounded off by the attention to detail shown by Mickey Bourdillat that makes the dishes different, delicious and surprising and, as a result, has created the excellent reputation of Le Bistrot* in and around Chamonix.
The Menu:
Sophisticated starters such as parmesan tart and mackerel, crystallized lemon and tapenade (savoury spread made with pureed olives) or fully cooked duck foie gras served cold, gingerbread and apple jelly (€14).
After that, delicious dishes such as fillet of duckling, Ensuite, asparagus fricassée and peanut crunch or marinated red tuna and crunchy potatoes dipped in virgin olive oil (€19).
Finally, gourmet desserts such as clafoutis framboise (raspberry flavoured batter pudding), gently-fried raspberries and sorbet or crunchy chocolate and caramel (€ 9).
Set menus are also available ranging from a two course lunch menu at €17 to a five course evening menu at €65. Not forgetting of course the lobster menu; 4 mains courses, 4 different ways of cooking lobster! €80.
Cookery Courses:
What could be more interesting than learning about gastronomy from those who are truely passionate about their profession? Once a month Mickey and Valéry hold cookery and cocktail mixing classes in the Bistrot.
From 3.00 to 7.00pm you will be given a grounding in wine tasting and, with the help of your teachers, get to create your own dishes and cocktails. This will then be followed by a chance to taste all your creations for dinner. Cost: 100 euros (maximum of 10 people per course).
Watch the following video to see our chefs rustle up a gourmet meal in a mountain refuge!
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