The gastronomic restaurant, La Table de l’Alpaga awarded with 2 Michelin stars, provides delicious dishes prepared by our Chef Anthony Bisquerra, who puts the mountain in the spotlight, and offers a contemporary and elegant setting. Le Bistrot de l'Alpaga, our second restaurant, is an ideal place for a lunch, an informal dinner or to enjoy cocktails with friends.
The restaurant, «Récif», one Michelin star, on the roof terrace of Les Roches Rouges overlooks the sea, from which the Chef naturally draws his inspiration to offer dinner guests refined Mediterranean dishes, which change according the morning’s catch. A second restaurant «La Plage» serves an authentic, simple, generous Mediterranean menu.
The restaurant offers a French bourgeoise cuisine where the Chef likes revisiting the classics of French gastronomy. Le Fitz Roy restaurant offers a magnificent seafood buffet every Thursday to enjoy on the terrace with a southern exposure that promises magical moments.
La Brasserie du Val Thorens offers on a warm atmosphere of a classic bistro, with a traditional French cuisine, cooked with tastefully fresh products. La Fondue is the perfect place to enjoy specialties of the region on an authentic and charming Savoy restaurant.
The gastronomic restaurant, La Bastide de Capelongue, one Michelin star, invites the senses to awaken: plates with perfect graphics, dishes with delicate scents and buds going wild with joy for the flavours of Luberon. La Bergerie, the hotel’s second restaurant offers a traditional menu to discover the authentic Provencal cuisine.
The large vaulted room of the Moulin houses the bistronomic restaurant which offers a menu made from local and seasonal products.
Restaurants at Alpaga
La Table de l’Alpaga
Zucchinis, wild thyme, peas, mint, beans, flowers... grow at the end of the stove, in the garden. The vegetable is the first to be used. Fish or meat take second place. The usual order changes. So does the manifestation of the region. Millimetre, certainly, but above all sensitive, inspired... (Re)creations.
More than a brasserie, a restaurant. Raw wooden chairs, velvet benches and a cosy setting now dress it up. The menu follows. Rillettes of lake fish, snails in watercress velouté, blueberry chutney on semi-cooked foie gras and other bourgeois dishes are a real treat.
With the Mediterranean just below, Roches Rouges puts on its blue-tinted spectacles when updating its Michelin-starred restaurant. Beginning with the menu. The catch of the day brings succulent seafood and briny juices to the plate. Perfectly accompanied by edible flowers and assorted vegetables from our shores. Precise and precious, Provençal cuisine is forging a new path, from sea to land.
Olive and anchovy pissaladière, chilled vegetable ratatouille, braised lamb with roasted aubergine caviar... Provençal’s culinary traditions set the scene on this terrace facing the sea where authentic, timeless dishes are begging to be shared... or not.
Le Fitz Roy restaurant is one of the oldest dining establishments in Val Thorens. The Chef and his team create recipes inspired by traditional French cuisine, made with seasonal produce sourced from local growers to create inventive dishes to be enjoyed in good company.
Le Val Thorens serves inventive, hearty cuisine. The chef celebrates the taste of fresh produce in his simple, tasty and refined “brasserie” dishes. The menu changes according to the market selection and the seasons. Dishes can be enjoyed on the sunny terrace at midday or in the dining room for cosy meals with family and friends. The vegetarian menu is produced to the same demanding standards.
La Fondue serves traditional Savoyard fare. In the evening, this warm, friendly restaurant offers typical Alpine specialities and regional produce, including fondue, raclette and tartiflette.
A leg of lamb or Mediterranean bass cooked over a wood fire, Einkorn wheat risotto, crunchy ratatouille... And a view of the Luberon from your table. Pure pleasure.
A new chapter. Another style of gastronomic cuisine emerges. Still based on the terroir. With even more intensity and depth. Agnolotti pasta filled with Brousse cheese and served with baby purple artichokes; pork loin served with verbena apricots; honey pancakes served with pistachio praline and lavender sorbet... A fresh approach.
Our collective is united by a common trait. We are fulfilled by making others happy.
There are wills and personalities acting in synergy, sharing a common passion for their profession, while taking fulfillment in sharing it. This passion for a job well done, these natural know-how skills, allow us to be generous and diligent, to continue to cultivate attention to detail. It is these multiple facets, this combination of individuals and skills make Beaumier hospitality, and give it genuine generosity and sincerity. The embodiment of these values of service become effortless values to us.
You have the right to dream and the duty to believe: Beaumier has its demands. If you are willing to work with us and give your all, you can rest assured that we will help lead you to success.
Everybody deserves a chance. Even two. Beaumier willingly puts its trust in you. This is a prerequisite to learn from your mistakes, move forward and grow together.
Beaumier has no place for egos. For us, leaders carry the responsibility for the actions of their teams. Success must above all be yours as well as theirs.
Diversity brings richness to a team. As does a feeling of belonging. It then becomes a source of inspiration. Beaumier believes in this synergy, in the strength of this union.
You have the right to dream and the duty to believe: Beaumier has its demands. If you are willing to work with us and give your all, you can rest assured that we will help lead you to success.
Everybody deserves a chance. Even two. Beaumier willingly puts its trust in you. This is a prerequisite to learn from your mistakes, move forward and grow together.
Beaumier has no place for egos. For us, leaders carry the responsibility for the actions of their teams. Success must above all be yours as well as theirs.
Diversity brings richness to a team. As does a feeling of belonging. It then becomes a source of inspiration. Beaumier believes in this synergy, in the strength of this union.