Vallorcine, Auvergne-Rhône-Alpes
lodging
Posted about 5 years ago
Hôtel du Buet
Bourdain had: Raclette, fondue, traditional kirsch and breadcrumb dessert, wine.
Dinner dates: Chef Eric Ripert; Marie Anne Chamel, Hotel du Buet owner.
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Nus, Valle d'Aosta
experience • restaurants
Posted about 5 years ago
Farmhouse Maison Rosset
Bourdain had: Gnocchi with beetroot fondue, ravioli in tomato sauce, braised beef and polenta.
Lunch dates: Chef Eric Ripert, Jean-Marie Christille, longtime resident of the region.
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Chamonix-Mont-Blanc, Auvergne-Rhône-Alpes
restaurants
Posted about 5 years ago
Restaurant La Crèmerie du Glacier
Bourdain had: Croûte aux morilles (crusty bread with morel mushroom cheese sauce), farçon (potato loaf with bacon and dried fruit), wine.
Dinner date: Chef Eric Ripert
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Chamonix-Mont-Blanc, Auvergne-Rhône-Alpes
restaurants
Posted about 5 years ago
Restaurant Plan Joran
Bourdain had: Pan-seared foie-gras, seared veal with mushroom sauce and vegetables, assorted cheeses and red wine
Lunch date: Eric Ripert, chef of three-Michelin-star restaurant Le Bernardin in New York; author of multiple cookbooks including Le Bernardin Cookbook; television personality.
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