- Vibe / Atmosphere
- Laid-back / Chilled
- Families & Kids
- Children welcome
- Parking on street
- Pedestrian access
- Pets welcome
A fantastic addition to the Chamonix restaurant scene, this family run establishment opened in June 2015 and serves up "A New Kind of American Food".
Along with close family friends Max and Davy, Susan and her two children are at the helm of the Bighorn Bistro. Their team provide quality home-made style cuisine that is beautifully presented, whilst maintaining a casual, friendly and relaxed atmosphere. They are firmly of the belief that American food, with its wide variety of influences, is ultimately fusion food and therefore their menu reflects that spirit. With this in mind, you'll find many of their 'traditional' American dishes have be re-invigorated by their chef Davy to give them an exciting, and of course delicious, modern twist.
Being based in the heart of Chamonix and so close to the Aiguille du Midi cable car, the restaurant aims to provide sustenance for the mountaineers and skiers in the morning hours (open from 07:00), alongside healthy gourmet lunches of soups, salads and hand crafted sandwiches. However, if you are looking for a tasty burger this is also the place to come.
In the evenings you will find Bighorn Bistro has an incredibly varied and dynamic wine list to accompany its equally varied menu. Maxime, the Sommelier, has put together an amazing selection of wines and is always around in the evening to advise guests, whether you are ordering by the glass or the bottle. Maxime also offers a full wine tasting experience on request.
Uniquely, this restaurant also has a bakery element to it, so if you fancy treating yourself to a coffee and something sweet you'll find a great alternative to the usual French pastries here. Enjoy home-made chocolate chip and peanut butter cookies, pies, NY style cheese cake and a fresh selection of pastries which changes daily. Susan is the face behind these delectable baked goods; an accomplished pastry chef who spent her childhood in Montana and Wyoming. She cultivated her talents over the years both in Seattle, Washington and during her years in Paris, learning to bake her American recipes with French ingredients.
For further details and booking, contact the team directly using the enquiry link on this page or visit the website.
What's the place like?
- Open Days
- 77 Place Edmond Desailloud