The story
On the ground floor of the Heliopic Hotel & Spa, just steps from the Aiguille du Midi cable car, Akashon offers a welcome that feels both intimate and grounded. The dining room is warm and understated, and in fine weather the terrace opens onto mountain views — a quiet backdrop for a meal that balances restraint with generosity.
Chef Daniele Raimondi draws on his Italian roots and his experience in Michelin-starred kitchens to build a menu that is both authentic and creative. All dishes are made from scratch on site, using raw products. The cooking is modern in spirit but never fussy; it respects the ingredients and the season.
Since 2020, the restaurant has held a Bib Gourmand from the Michelin Guide — a recognition of good quality and good value cooking. The menu reflects that ethos. The Market Menu (starter, main, dessert at 41 €) changes daily, with two options for each course. A Tasting Menu (89 €) offers a broader tour of the chef’s repertoire, and a wine pairing (40 €) matches four glasses, including a Champagne.
The à la carte selection changes with the seasons. Starters might include a cold mint and pea soup with pistachios and cherries, or duck foie gras ballotine with strawberries and Timut pepper. Mains range from pan-fried Arctic char with fir bud pesto to barbecue-grilled Savoie beef tenderloin with mushrooms and hollandaise. Desserts, such as a fir tree soufflé with pine nut nougatine, or a black forest variation with Manjari chocolate and amarena cherries, show a pastry hand that is both precise and playful.
Akashon is open every evening from 7 pm to 10 pm, year-round. The atmosphere is calm and unfussy, the service attentive. This is modern cuisine in Chamonix that lets the place and the product speak for themselves.
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