The story
Au Club Alpin’s dining room, Au 1465, sits at 1465 metres in Champex-Lac, Switzerland. Chef Mariano Buda guides a focused approach to Alpine cuisine here. Trained at Mirazur in Menton, he imports olive oil from his family’s Abruzzo estate while cultivating artichokes in the local valley. His measured style earned a 17 out of 20 from Gault&Millau and aligns with the property’s broader Michelin recognition.
The menu shifts with the seasons, pairing local dairy and game with carefully chosen international elements. A sphere of foie gras melts over mandarin powder and artichoke flowers beside smoked wild garlic gnocchi, while river crayfish arrive in a kombawa bisque brightened with Mund saffron. Sturgeon rests alongside kohlrabi and bottarga, demonstrating how this dedication to Alpine cuisine handles raw ingredients without heavy manipulation.
The restaurant shares its name with the village altitude. It faces directly toward Lake Champex and the surrounding peaks. Raw timber and stone surfaces ground the interior, allowing daylight to wash over the tables during afternoon service. Evening seating relies on low illumination and uncluttered layouts, keeping the focus squarely on the food and the quiet valley outside.
Recognition
Ambience
Details
Instagram