Of the three restaurants at Altapura, La Laiterie offers the most typical dishes for both skiers and the region.
At La Laiterie, fondues and raclette are delicacies to be enjoyed like a fine wine. Here, the cow is queen, the wood is pale, and the white tiles of the kitchen walls show typical fruit trees of yesteryear. A universe revisited in the design and contemporary style of the hotel where large milk cans embellish portraits of cows and the famous tags created by street artist Wozdat.
It was the meeting of a chef and a sommelier with the most acclaimed cheesemaker in the region that led to the creation of an exclusive fondue and raclette menu. The work of culinary creation takes the best advantage of the diversity and richness of the terroir. Frédéric Royer, master cheesemaker to the Boujon cheesemonger in Thonon-les-Bains plies his trade in the manner of an oenologist. Uncompromising on quality, he is an expert at selecting cheeses from the nearby mountain pastures and valleys. Textures, flavours, balance: nothing is left to chance. The combination of two pieces of cheese from the same terroir with a wine of the same origin creates a fondue that is characteristic of a particular region, a unique and delicious taste. Often, the choice falls on a young and well-balanced cheese that has a soft, melting texture that will be associated with a longer matured cheese offering rich flavours and stronger taste.
Here, cheeses and wines are tasted before cooking, to allow connoisseurs to sample their flavours and identify their aromas before melting. The secret of a good fondue is the temperature. It is a key element for success. The cheese must never boil, but rather melt slowly at a temperature below 80⁰C. There are many variations on fondues: combinations with porcini mushrooms or truffles, or even Champagne are among the most extravagant and flavoursome creations at La Laiterie.
A different pleasure…
…with raclette, a specialty that brings mountain cheese to the fore. There are two versions: classic raclette, deliciously creamy, is the original recipe, as its name suggests. Those who prefer sharper cheeses will not hesitate to try the beech and juniper-smoked raclette, which has a stronger character and characteristic flavor of smoked cheeses.