Refuge de Porcherey

The story

Refuge de Porcherey: Award Winning Mountain Cooking in Passy

The Kitchen and Its Stewards

Located in Passy, Refuge de Porcherey delivers honest Alpine cuisine right at the base of the Mont Blanc massif. Founded by ski patroller Hervé Jacquemoud, the establishment now operates under Alexia Coste and chef Loïc Audebert. This culinary tradition continues his original mission to feed visitors directly after their descent. The team prepares every plate using straightforward techniques that respect local ingredients.

Wood Planks and Mountain Views

Darkened timber boards line the interior walls, creating a space that feels genuinely lived in rather than staged. Old soup tureens and retired skis decorate the rustic dining room while natural light fills the terrace overlooking the Aiguille de Bionnassay. Le Fooding recently highlighted this exact combination of setting and service when they named the venue one of the top stops in the Evasion Mont Blanc resort. Guests settle onto sturdy benches and watch the afternoon light shift across the peaks.

Seasonal Plates and Homemade Desserts

Raw vegetable salads appear early in the meal, combining shredded red cabbage, beetroot, black radish, and grated carrots tossed with sesame seeds. Main courses feature sautéed veal prepared with orange glaze or braised chuck steak finished with fresh chimichurri. The kitchen displays an array of baked goods on a wooden credenza before diners select a slice of tart tatin. These straightforward selections prove that proper mountain cooking relies on quality produce and careful timing.