As you have no doubt learned from my previous missives from our temporary abode in the French Alps, the skiing part of this tour is simply a front for enjoying incredible food on a daily basis. This, our last evening in Val d'Isère, was not without exception as we enjoyed the fondue aux morilles and pierrade (meats barbecued at the table on a hot stone slab) at the superb little hole-in-the-wall restaurant of Le Bistrot des Cimes, Zak's fav!
Looks like a great trip. (Except for all that skiing -- brr!)
ReplyDeleteFrom the name, there should have been morel mushrooms in the fondue. I had that in the town of Gruyère in Switzerland last summer.
The fondue indeed had morels… quite tasty!
ReplyDelete