Glacier Fine Dining
Swiss with a French twist.
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Indulge in a culinary journey at Restaurant Glacier, awarded 16 GaultMillau points, where our menu embodies a fusion of alpine tradition and French finesse. Chef Paul Cabayé’s vision guides our seasonal tasting menus, each meticulously crafted to showcase the vibrant flavors of the mountains.
Our concept revolves around sustainability, with a commitment to sourcing locally and minimizing waste, ensuring that every dish reflects the essence of the alpine landscape while embracing innovative culinary techniques.
For reservations of 6 or more people, allergies, dietary requirements, or the wish for a vegetal menu please contact us at least 24 hours in advance by email. Otherwise, we will not be able to accommodate your requests.
Open: From Thursday to Monday from 18.00 . Last seating at 20.00.
Ingredients
At the heart of our gastronomic creations lie ingredients handpicked from the neighboring regions, reflecting the purity and richness of the alps. Chef Cabayé’s reverence for the environment is evident in the selection of the freshest, highest-quality produce. Locally sourced herbs, flowers, and seasonal bounty infuse each dish with a distinct alpine character, elevating the dining experience to an exploration of nature’s finest offerings.
Our dedication to sustainability extends to every ingredient, ensuring a harmonious balance between flavor and ecological responsibility.
The Chef
Chef Paul Cabayé stands as the culinary maestro behind the delectable offerings at the Glacier.
His profound respect for the local environment and a deep-rooted passion for alpine culinary traditions define his approach. With a background steeped in French culinary artistry, Chef Cabayé infuses his creations with a touch of sophistication while staying true to the authentic flavors of the mountains. His expertise and commitment to sustainable practices resonate in every meticulously crafted dish, inviting diners to savor the essence of the alps with every bite.
Notably, Chef Cabayé has been recognized with prestigious awards, including the Goldener Koch, Challenge du President de la République, and achieved 4th place at Bocuse d’Or, showcasing his exceptional talent and dedication to the culinary craft.
The Team
The team at Glacier forms a harmonious whole, dedicated to delivering an exceptional gastronomic experience. Beyond the culinary talents of Chef Paul Cabayé, our staff shares a common commitment to hospitality, sustainability, and a passion for showcasing the very best of the Alpine region. Elisa Dupas, our restaurant manager, ensures with dedication and care that every detail of the service reflects the spirit of the place and enhances the unique experience at Glacier.
Thanks to the team’s collective expertise and genuine attention to detail, each visit to Glacier becomes more than just a meal: it’s a memorable journey through the flavors and landscapes of the mountains, where every guest feels truly at home and well looked after.
Wine Cellar
Where there is no wine, there is no love.
Relive the highlights of your day over a nice glass of wine. An aperitif in our highly atmospheric wine cellar is a special experience.
Our wine cellar was just renovated and is now also available for private events and can accommodate up to 15 people standing for a drink reception. Surprise your employees, colleagues, friends and relatives with an extraordinary lunch or dinner in the hotel wine cellar, and let us spoil you!
