Restaurant des Granges was established in August 2020 Duncan & Hilly; owners of catered chalet company Taste the Alps. Duncan has always focused on the fine dining aspect of chalet holidays & over the last 8 years of running our successful chalet business we have received amazing feedback for our food & service.
We began our ‘Mountain Life’ 9 years ago in Les Gets as seasonaires working in a chalet & after one winter we knew that we would be back! Fast forward 4 years of running a chalet & building our reputation … we then found Chalet Sandy (Arnica at the time!) & it was the perfect opportunity to grow & improve our business. We spent the best part of a year renovating the chalet & adding lots of personal touches & over the last 4 years we have been welcoming guests in summer & winter for personalised catered holidays.
This year we decided to take our chalet to another level & open up a small fine dining restaurant so that we can offer exclusive tasting menus to the local community and tourists who are looking for something a bit different within the area. We specialise in personalised service & top quality menus using local, foraged & home grown produce. Duncan’s dishes are beautifully presented with huge attention to detail & most importantly – delicious! We have a lovely wine list with hand selected wines- mostly being organic & from France. We also offer a wine flight to compliment the tasting menu, which has been carefully selected to enhance the whole experience at Restaurant des Granges.
I decided to try out a winter season in Les Gets for a change of scenery from the busy, long hours & fast paced life in London & once I arrived in the mountains I knew that I could never go back to city life! During my first year here I met Hilly & we started running a chalet business together, before buying Chalet Sandy & setting up Restaurant des Granges. I love experimenting with new cooking concepts, using different ingredients & creating exciting flavours that are unusual & delicious. We especially love using local & foraged foods and we use fermentation to make
I love the social aspect of work, especially providing guests with great service, food & wine! We renovated Chalet Sandy ourselves to create the perfect atmosphere for our guests & have added lots of little touches of luxury within a homely, Alpine feel. Our daughter Amelie has grown up in the chalet surrounded by guests & chalet hosts and she has thrived with the social ambience & loves to be part of the team as well!
I travelled from Scotland to France after working in a restaurant in London for over a year. I feel I have adapted to mountain life very quickly & have spent most of the autumn foraging the local woods & finding lots of wild mushrooms to savour! I love experimenting in the kitchen & the science behind cooking; we have started using processes like fermentation to develop Koji, Miso, Kombucha, vinegars & other ingredients to elevate & improve our recipes. My other passion is music – playing the guitar in my spare time & writing music. I enjoy working in the kitchen in a small team & learning new cooking techniques from Duncan, and I am looking forward to my first winter season in the Alps!