Claudine and Patrick have been glad to welcome you at the Relais des Ménétriers since 1992.
Patrick, the chef, has been studying at the cooking school in Strasbourg.
He started working in a well- known place in Strasbourg, la Maison des Tanneurs; then he decided to travel some time to learn new skills and new flavours. He stayed in Zermatt for a few years , then he came back to France, in Talloires first (near Annecy) where he gained a lot of experience and in Courchevel finally.In the choice of the menus , you will find the chef's varied experience and his large inventiveness.
You will be offered à la carte meals as well as seasonal dishes combining traditional flavours and new tastes.In the Relais des Ménétriers, two styles are opposed and combined at the same time: the Alsacian traditional style in a large beautiful wood-panelled dining-room, and the modern style in a smaller warm and cosy dining-room.
The chef's second passion: trial motorbiking
It has nothing to do with cooking, don' t you think so?
Well, in fact the same qualities are necessary: a perfect self-control, a good sense of balance and a high inventiveness .
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