Bois Prin Restaurant Chamonix
Soft-boiled Hen's Egg with brown Savoie Mushroom Scales
Fine Dining, Chamonix, France
Lunch and Dinner - Opening Days depend on the season
"Balade Face au Mont Blanc" Menu: € 95
"Ascension Face au Mont Blanc" Menu: € 130
Lunch Prix Fixe: € 65
A La Carte available
Modern French Cuisine
Lunch and Dinner - Opening Days depend on the season
"Balade Face au Mont Blanc" Menu: € 95
"Ascension Face au Mont Blanc" Menu: € 130
Lunch Prix Fixe: € 65
A La Carte available
Modern French Cuisine
Nathalie T. - March 13, 2025
Bois Prin restaurant is an integral part of the Auberge du Bois Prin, a charming 4-star hotel nestled in Chamonix, offering breathtaking views of Mont Blanc. Owned by the renowned Chef Emmanuel Renaut, whose restaurant Flocons de Sel, in Megève proudly holds 3 Michelin Stars—this culinary gem is one of the best restaurants in Chamonix.
Leading the kitchen is the talented Chef Quentin Veyrat, supported by his dedicated team. Together, they create exquisite and inventive dishes inspired by the seasons and crafted with the finest locally sourced ingredients, many of which come straight from the organic vegetable garden adjacent to the hotel.
Bois Prin restaurant is an integral part of the Auberge du Bois Prin, a charming 4-star hotel nestled in Chamonix, offering breathtaking views of Mont Blanc. Owned by the renowned Chef Emmanuel Renaut, whose restaurant Flocons de Sel, in Megève proudly holds 3 Michelin Stars—this culinary gem is one of the best restaurants in Chamonix.
Leading the kitchen is the talented Chef Quentin Veyrat, supported by his dedicated team. Together, they create exquisite and inventive dishes inspired by the seasons and crafted with the finest locally sourced ingredients, many of which come straight from the organic vegetable garden adjacent to the hotel.
Lightly Smoked Trout
Chef Quentin Veyrat's roots lie in the village of Manigod, in the Haute-Savoie region of France, where he grew up in a family steeped in culinary tradition. His career path has taken him to some of the most prestigious kitchens in France and abroad, including Auberge du Père Bise in Talloires, Flocons de Sel in Megève and Cheval Blanc in Saint-Tropez. Now, at Auberge du Bois Prin, he draws inspiration from the surrounding mountains and the unique charm of the region. His cuisine reflects a profound connection to the terroir, celebrating the natural beauty of local, seasonal ingredients.
Seamlessly blending innovation with tradition, his creations are a fantastic harmony of flavors and textures, and pure bliss for the eyes.
Seamlessly blending innovation with tradition, his creations are a fantastic harmony of flavors and textures, and pure bliss for the eyes.
Venison Loin
Beyond Chef Veyrat’s exquisite cuisine, we also love the cozy ambiance and tasteful décor of the dining room, which seamlessly blends rustic mountain charm with modern elegance.
The warm, professional service and the superb wine list—featuring outstanding selections from the Savoie region—add to the overall magic of the experience.
Depending on the time of your visit, you might enjoy your meal on the terrace in the warmer months, or by the comforting fireside during the winter. Both offer breathtaking views of Mont Blanc before nightfall.
During our latest visit, we opted for the "Balade face au Mont Blanc" menu, which left us delighted.
The menu went like this:
The warm, professional service and the superb wine list—featuring outstanding selections from the Savoie region—add to the overall magic of the experience.
Depending on the time of your visit, you might enjoy your meal on the terrace in the warmer months, or by the comforting fireside during the winter. Both offer breathtaking views of Mont Blanc before nightfall.
During our latest visit, we opted for the "Balade face au Mont Blanc" menu, which left us delighted.
The menu went like this:
- Amuses-Bouches
- Soft-boiled Hen's Egg with brown Savoie Mushroom Scales, Black truffle, Beaufort cheese, and Onion jus
- Lightly Smoked Trout, hand-cut, with tangy Cream and Parsley from leaf to root
- Scallop Quenelle with Coffee and Crab jus
- Arctic Char fillet, Cabbage, and buttered Bouillon with condiments
- Venison Loin, Onion Tarte Tatin, Spruce, and intense Juniper jus
- Mountain pasture Cheeses
- Pre-Dessert: Forest Freshness with Pistachio, Mushrooms, and Humus
- Chocolate and Green Chartreuse Memory, like a Mont Blanc with Apple and Buckwheat
- Petits Fours
Chocolate and Green Chartreuse Memory, like a Mont Blanc
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Restaurant du Bois Prin
69 Chemin de l'Hermine 74400 CHAMONIX-MONT-BLANC +33 4 50 53 33 51 Website Opening Days depend on the season |
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