Table

The Table

The Table
The Table
The Table

One seating a night. Twenty-four covers. The menu is written at four, once we know what came up the valley.

One seating a night. Twenty-four covers. The menu is written at four, once we know what came up the valley.

Reserve a Table

Reserve a Table

Reserve a Table

Tonight’s Menu

Tonight’s Menu

Tonight’s Menu

Twenty-four covers

One seating

Dinner from 19:30

Wednesday to Sunday

A laid table with wine glasses in low light
Twenty-four covers
Wheels of mountain cheese ageing on dark racks
Beaufort d’alpage
A whole trout on a dark surface
Omble chevalier
Rows of bottles in an unlit cellar
Vin jaune
Red wine poured against a black ground
Mondeuse
A wood stove burning behind candlelight
The fire at seven
Copper pans in a dim kitchen
Diots
Candles burning in the dark
Génépi
A long table set in a dark panelled room
The long table
Rolls cooling in near darkness
Farçon
A dark crusted loaf beside a knife
Pain de seigle
A glass of red wine on a dark table
Chartreuse V.E.P.
A laid table with wine glasses in low light
Twenty-four covers
Wheels of mountain cheese ageing on dark racks
Beaufort d’alpage
A whole trout on a dark surface
Omble chevalier
Rows of bottles in an unlit cellar
Vin jaune
Red wine poured against a black ground
Mondeuse
A wood stove burning behind candlelight
The fire at seven
Copper pans in a dim kitchen
Diots
Candles burning in the dark
Génépi
A long table set in a dark panelled room
The long table
Rolls cooling in near darkness
Farçon
A dark crusted loaf beside a knife
Pain de seigle
A glass of red wine on a dark table
Chartreuse V.E.P.

02 — The Hours

The room at four is not the room at ten. Neither of them is the room you booked.

Move across the evening

Hands working dough in the Nord kitchen before service
The open fire lit in the dining room
The dining room during the single evening seating
Candles burning down at the end of service

The bread goes in.

Nobody has read tonight’s menu. Including us.

The fires are lit.

The room is warm a full hour before anyone arrives.

Everyone sits down at once.

Twenty-four covers, one seating, no second service.

The last plate goes out.

After this the valley is completely black.

16:00

Kitchen

18:00

Fires

19:30

Service

22:00

Last

03 — The Pass

Seven courses, in the order they leave the kitchen.

Keep scrolling

var(--variable-vd0QMOQES)

I

Moulin de Servoz — 12 km

Bread and Cultured Butter

Pain de seigle

Rye, fed since 2011. The butter comes down from the Aravis on Tuesdays.

var(--variable-vd0QMOQES)

II

Lac Léman — Thonon

Cured Omble Chevalier

Omble du lac

Salted for eight hours. Nothing else happens to it.

var(--variable-vd0QMOQES)

III

The kitchen garden

Broth of Burnt Onion

Bouillon d’oignon brûlé

Two days on the stove. Served in the smallest bowl we own.

var(--variable-vd0QMOQES)

IV

Ferme des Houches — 6 km

Roots Under Ash

Racines sous la cendre

Buried in the embers at four. Dug out at half past seven.

var(--variable-vd0QMOQES)

V

Vallorcine — 18 km

Chamois, Three Weeks Hung

Chamois de la vallée

One animal a week. When it is gone this course becomes something else.

var(--variable-vd0QMOQES)

VI

Cave de Bourg-Saint-Maurice

Beaufort d’Alpage, Walnut

Beaufort d’été

Summer milk, eighteen months underground. The oldest thing on the table.

var(--variable-vd0QMOQES)

VII

Ruchers du Prarion — 9 km

Black Honey and Buckwheat

Miel noir, sarrasin

Dark as the window. About as sweet as anything gets up here.

var(--variable-vd0QMOQES)

I

Moulin de Servoz — 12 km

Bread and Cultured Butter

Pain de seigle

Rye, fed since 2011. The butter comes down from the Aravis on Tuesdays.

var(--variable-vd0QMOQES)

II

Lac Léman — Thonon

Cured Omble Chevalier

Omble du lac

Salted for eight hours. Nothing else happens to it.

var(--variable-vd0QMOQES)

III

The kitchen garden

Broth of Burnt Onion

Bouillon d’oignon brûlé

Two days on the stove. Served in the smallest bowl we own.

var(--variable-vd0QMOQES)

IV

Ferme des Houches — 6 km

Roots Under Ash

Racines sous la cendre

Buried in the embers at four. Dug out at half past seven.

var(--variable-vd0QMOQES)

V

Vallorcine — 18 km

Chamois, Three Weeks Hung

Chamois de la vallée

One animal a week. When it is gone this course becomes something else.

var(--variable-vd0QMOQES)

VI

Cave de Bourg-Saint-Maurice

Beaufort d’Alpage, Walnut

Beaufort d’été

Summer milk, eighteen months underground. The oldest thing on the table.

var(--variable-vd0QMOQES)

VII

Ruchers du Prarion — 9 km

Black Honey and Buckwheat

Miel noir, sarrasin

Dark as the window. About as sweet as anything gets up here.

04 — The Cellar

One staircase down, and four degrees colder than the room above it.

Drag to turn the rack

He goes down at five and comes back up with four bottles. Nobody asks which.

Thibaut Ferrand — Chef sommelier

400

400

Labels

Labels

14

14

Savoie growers

Savoie growers

−4 °C

−4 °C

Cellar

Cellar

1978

1978

Oldest bottle

Oldest bottle

The passage down to the private room at Nord

05 — Private Dining

Thereisasecondroom.Itseatstenandhasitsownfire.
Thereisasecondroom.Itseatstenandhasitsownfire.
Thereisasecondroom.Itseatstenandhasitsownfire.

The old cellar office, one floor down, laid for ten. Same kitchen, same single seating, and no other tables in the room. It goes as a whole or not at all, which is why it mostly sits empty.

Enquire About the Room

Enquire About the Room

Enquire About the Room

Reserve a Table

Reserve a Table

Reserve a Table

Ten covers

One floor down

Whole-room booking only

Create a free website with Framer, the website builder loved by startups, designers and agencies.