After a decade of existence, La Ferme De Mon Père is reinventing itself with a new menu for the 2022-23 winter season. The idea behind this new concept is to shake up the codes of mountain gastronomy, and to dare placing vegetables at the heart of each recipe.

The restaurant aims to share healthier meals inspired by the surrounding nature – featuring whenever possible regional products from the Alps. At La Ferme de Mon Père, guests can indeed enjoy creative and seasonal recipes, such as pumpkin velouté served with cromesquis and Bonneval blue cheese or a cep and truffle risotto made of ‘crozet’.

The menu has been designed in such a way that all current food trends and possible allergies are incorporated into the cuisine. Some of the dishes are finger food style and can be eaten simply by hand – such as panisse chips served with sesame sauce. It also offers a variety of seasonal dishes including winter vegetable gyozas; mushroom pie with watercress and walnut crumble or spinach and truffle croque.

The dishes will not only please the taste buds, but their aesthetics will also make them particularly pleasing to the eye. Because more than ever, we like to taste with our eyes and share the iconic beauty of a dish to make our friends drool.

Several animal protein options will also be available. Whether from the land or the sea, each one will stand out for its exceptional quality. “This is how we see the kitchen of tomorrow, where we continue to provide all the pleasures to our guests, while at the same time adopting a responsible and respectful approach to future generations”.

Finally, sweet lovers will also be delighted to discover the very generous dessert plates, based on the same principle of sharing. Some of them will not fail to surprise. “Dark chocolate soufflé, pink floating islands, our famous minute waffles… We want generosity to be a key word in our cuisine. We want every guest to leave with a smile on their face”.

It is impossible to talk about La Ferme de Mon Père without mentioning the hotel where the adventure of the hotel group began. It all started in 2011, when Arnaud Zannier fell in love with the superb chalet that was put on sale by the starred chef Marc Veyrat. He soon realized that this unusual location in the heart of the Alps was the ideal place to set up his first hotel project and pursue the adventure of La Ferme de Mon Père with a more bistronomic vision. The entrepreneur decided to transform the old restaurant into a private chalet and to set up La Ferme de Mon Père in the main chalet, so that gastronomy would be the beating heart of this new project – called Zannier Hotels Le Chalet.

Currently, La Ferme de Mon Père is committed to offering a new experience in Megève, where traditional Savoyard restaurants are still the majority. Megève has a multitude of restaurants, where Michelin starred restaurants rub shoulders with high altitude restaurants, small bistros, and exceptional craftsmen (chocolate makers, food shops…). It therefore is a complementary offer that is proposed at La Ferme de Mon Père, in a resolutely modern and festive place. A place to experience the delights of the local soil, to rediscover the original taste of food and where to enjoy simple things.