His roots: Thierry Mugnier, the only Chef born in those rustic mountains of today’s exceptional area of Les Trois Vallées and the prestigious ski resort of Courchevel, is feasting every winter season a local and foreign customers who come back to Le Genépi for its authentic gastronomy.
His Cuisine: Totally French, classic and generous cuisine prepared with the best selected products and a professionalism crowned by the title of Maître Restaurateur.
All the dishes are elaborated on the spot: lamb shank cooked in four hours, confit duck with boletus, old-fashioned pot-au-feu….He cooks his own foie gras and smoke salmon and puts emphasis on noble fishes : wild seabass, fresh St Jacques scallops, lobster.
As a pure Savoyard, he offers à La Carte some dishes from his area, as le farçon, (potatoe cake with candied fruits) le tartare d’omble Chevalier (local fish from Lac Leman), crozets risotto (local pasta in risotto way), poire pochée à la Mondeuse (pear poched in a typical red wine from Savoie) or le biscuit de Savoie (a sort of sponge cake with custard).
And of course, for the hardcore, the famous fondue Savoyarde (cheese specialty) prepared with the family Mugnier Beaufort cheese produced from several generations in the Courchevel pastures.
Native of Courchevel, grandson of peasants who raised cows and son of a ski teacher, I decided when I was young to choose the profession of cook.
