Gypset Food ~ La Folie Douce

I can’t recommend La Folie Douce enough! We had heard how much fun it was and knew we had to go to see the show and hit their legendary party, but I was so pleased after a morning of hard skiing to sit down to such a wonderful meal which was truly memorable. The food alone was enough for me to understood why La Folie Douce is so iconic.

La Folie Douce was founded over 30 years ago by Luc Reversade. Although Reversade worked as a ski instructor, he studied hotel/restaurant management–which he ultimately chose for his career. He opened the first La Folie Douce in Val D’Isere, La Folie Douce Meribel-Courchevel,  and La Folie Douce Alpe D’Huez in 1969. La Folie Douce Val Thorens was opened in 2009. The restaurants are often listed among the 10 best mountain restaurants in Europe and for good reason.

The DJ deck

The meals at La Folie Douce are, as I said,  absolutely delectable! They are prepared by Franck Mischler, “Maître Cuisinier de France” from La Fruitière. The restaurant incorporates the bountiful dairy and produce (organic) into all of its delicious meals. The cuisine is full of flavors from the Savoie region of France– think fresh dairy, fish, game meats,  omble-chevalier, hearty soups, and fondue.

One of the soups prepared at the table

After checking out La Fruitière, visit Le Nuvoself. This rustic and cozy chalet features rich natural materials like stone, wood, and furs. There is a lively bar that offers wine, cocktails, and bourgeois cuisine. When the weather is favorable, you can head out to the deck to enjoy your cocktail or maybe some barbecue or Asian-inspired meals prepared on a wok. After your meal, you can enjoy a bit of cabaret entertainment or open-air clubbing (more on this in the next post!).

My lunch after a morning off piste. There is not a more delicious quiche anywhere!

Sonya’s perfectly prepared chicken dish