Don’t tell anyone, but La Tania has some of the best value-for-money eating in the whole of the Trois Vallees. The locals have learned over the past 20 years that the vast majority of visitors here are British, and if the prices don’t suit their wallets they will simply eat elsewhere.
It’s easy to pop back to the resort for lunch
The whole village is ski-in ski-out, so if you are staying here it’s easy to pop back for lunch. Most do, and most go to Pub Le Ski Lodge. The bar/restaurant is owned by ex-pat, Tim Wall, who came here in 1993 from Valmorel where he had been working for Neilson. His prices are markedly lower than anywhere else in the region. The very French plat du jour of saucisse avec puree de pomme de terre (bangers and mash to you and me) costs under 10€, or a burger and chips 10€. It would be twice that in 1850. The Ski Lodge is open 10am to 2am and there’s live music on some evenings. La Taiga, also owned by Tim Hall, is a smarter and equally good-value French restaurant open for lunch and dinner.
Le Chrome Bar (+33 479 07 25 83) has more of a French atmosphere, provides a fair fast food service at lunchtime but is stronger on apres-ski than eating.
Reasonable prices – and a class act
La Ferme de La Tania offers inexpensive Savoyard specialities such as raclette and fondue and is a popular choice for the chalet staff’s night off. But the class act in La Tania is Julien Machet’s Le Farcon. He was awarded a much-deserved Michelin star back in 2006 and his restaurant attracts visitors from far afield – Heston Blumenthal popped in for lunch when we visited. However Machet keeps prices at a tolerable level, with a pit-stop gourmet lunch for those who want to refuel and get back on the piste – 25€ in 25 minutes is the price and promise.
Le Bouc Blanc (+33 479 08 80 26), at the top of the La Tania gondola is one of our favourite lunchtime restaurants in the whole of the Three Valleys. Even on the busiest days you’ll usually find a table here – the seating area, which includes a sun terrace is quite enormous. The team of five chefs, eight waiters and two barmen manage to feed and water up to 400 people. What’s more, they do it with a smile and the food is well-prepared and presented.
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