La Ferme du Chozal

The story

La Ferme du Chozal – Modern Cuisine in Beaufort, France

The Setting

Perched in the village of Hauteluce, La Ferme du Chozal occupies a restored farmhouse that retains its original character. Wood and stone dominate the interior, creating a refined yet welcoming atmosphere. The hotel offers eight rooms, four suites, and a cosy mazot, all set within a tranquil Alpine landscape. The motto here is “Chez nous comme chez vous” – a promise of genuine hospitality. From the dining room, guests look out over the Beaufortain valley, with the Mont-Blanc massif visible in the distance.

The Kitchen

The restaurant’s modern cuisine is driven by a commitment to local producers. Chef Julien Dubourgeat, described as young and talented by critic Gilles Pudlowski, crafts dishes that highlight regional ingredients. One example from the kitchen is trout from Baulat, served with broccoli purée and mimosa egg with olive oil. The team also works closely with winemakers from the Arc Alpin, such as Raphaël Saint-Germain, whose wines feature on an interesting wine list. The restaurant’s dedication to sourcing and seasonality is evident in every plate. As the team states, they aim to “work with local producers and showcase all the riches of this marvellous region” to their guests.

Recognition and Experience

La Ferme du Chozal has been recognised by the Michelin Guide with a Recommended award, a testament to its consistent quality and refined dining experience. The restaurant’s warm, family-run ethos – overseen by Anne-Christine and Frédéric – makes it a destination for those seeking authentic modern cuisine in the French Alps. Whether stopping in for dinner after a day on the slopes or enjoying a meal on the terrace in summer, the focus remains on simple, well-executed food that respects its origins. The wine list, featuring selections from the Arc Alpin, adds another layer of regional discovery.