L’Étable - Menu

Chalet D'altitude Du Sapet

➤ Sommet La Croix Du Sapet, 06470, Péone, France

Menu • Sushi • Pizza • Européen • Fruits De Mer

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"I find it strange that this restaurant is ranked 4th out of 29 restaurants in Valberg. This suggests that it is a top place to go for a good dining experience in this winter and summer mountain resort. It is not that simple. Let me put the record straight: this is quite a good mountain restaurant and is fine if all you want is to snack sitting in the sun on a large terrace after a morning 's skiing (or, for non-skiers, after an enjoyable trip up the chairlift – accessible to non-skiers . But if you are looking for a dining experience, this is not the place to go. Certainly the staff were friendly and welcoming (it was off-season when I was here, so relatively quiet but the experience is more snack-ish than gastronomic. It is a semi-self-service restaurant: you choose your table, order and pay at the counter, and take your drinks with you. Your food is then served to your table but served on a plastic tray with paper plates . Condiments and sauces are help-yourself too. The menu is mostly of the filled-bread and (Italian ‘sausage-and-chips ' type, mostly with a mountain flavour (cheese, charcuterie, etc. . The dish of the day when I was there of a chicken, reblochon and potato-galette burger with chips was quite acceptable and good value, but it wouldn’t tempt me to go out of my way just to eat here. Hardly gastronomic! House wine (only by the jug completes the snacky feeling. I really don 't intend to criticize this restaurant: it is what it is and it does what it does acceptably well, but is it really the 4th best restaurant in Valberg? Not in my book – that ranking is hugely misleading. Number one (of two restaurants on the pistes in Valberg? Yes! But 4th best in Valberg? No way! (Open from 9 a.m. until closure of the pistes , so no evening dining. Clean toilets. Plenty of tables inside for when the weather closes in."

Le Refuge

➤ 17 Av De Valberg, 06470, Péone, France

Menu • Cafés • Pizza • Européen • Végétarien

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"Jean-Marc, a chef who loves what he does and knows how to dance your taste buds! its cute boar net with gnocchis, tasty and rich, is accompanied by a tian to the zucchini and a small welcome fresh salad. a warm and welcoming chef, full of fantasy and know how to do, who proud of his origins, does not hesitate to appear in the Napoleon costume! A good time in perspective!"

Les Terrasses du Soleil

➤ 1 Avenue Saint Bernard, Valberg, France, 06470, Péone

Menu • Kebab • Sushi • Mexicain • Asiatique

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"a very good honey goat tartar to advise for a reasonable price friendly natural products friendly welcome staff for the small care of the customer very nice terrace meals for 2 to less 50 euros flat 50 cl rosé tartare frites goat salad"

Le Chariot

➤ 1 Place du Clot de la Mule, Valberg, France, 06470, Péone

Menu • Cafés • Européen • Asiatique • Végétarien

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"In order not to spoil the panorama, at the height of your kitchen, I would not be able to advise you to communicate more with a microperforated adhesive. So, maybe you will be distinguished from the lower floor... Thanks again for your rums, well arranged!!!"

L'italiano

➤ Route de Beuil Immeuble Les Gemeaux, 06470 Valberg, France, Péone

Menu • Pizza • Italien • Européen • Hamburger

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"The rino chef is full of qualities and demands the maximum of himself. He is a master of the class, the distinction, and the elegance. This requirement is also nestled in the exclusive choice of fresh and better products possible = organic products most often, vegetable vegetables that still have this taste of unmatched fraicher, meats without hormones, fish, octopuses, cornets and vongole of an exemplary freshman. Cheese, mozzarellas, burratas and other fresh dairy products come directly from Italy distributed as part of an exclusive mandate. Likewise, the flours, wines or oils are imported directly from the toscan, the cradle of the cultivation of this inventive chef. This requirement is also found in the entourage of the chef = his young brother the sub-leader, recently graduated, distinguished and honored by a famous hotel school, his father-in-law, to assist him in the kitchen. In the room his wife, wonderful and exceptional to advise you, guide you, make you discover all the dishes with an incredibly delicate and moving finesse. Sometimes it refines the desserts and marks by its imprint a dimension that sublimates the original = a real pearl! this requirement is also found, in the constant vigilance that the chef maintains to guarantee to each service the same level of quality that he strives to perfect permanently = he constantly seeks to improve the dishes offered, his critical spirit is in perpetual motion, it is an endless work executioner on the bridge. We have delineated, lunched and then dineed again and put him constantly to the test and demanding from him dishes created at the moment (so not on the map) with the products in reserve in his pantry = we wanted to test and push back the limits of his talent while each evening(or noon) the restaurant was crowded, to crack, refusing dozens of cutlery at each service, so with These pizzas are phantasmatic (even the white pizza sort of fertiliser with olive rosemary oil and salt flower), light and digestes (an infinitesimal amount of yeast so a very long rest time allowing the mother nature to accomplish with patience and stability the texture necessary to give a dough that easily digests) and gargantuesques. The pates are majestic, sublime sensual gutters, prepared to delight the eye, to fill the palate = look for the prostheses (great pates in finger forms) with a pancetta tuscan slightly smoky old, fresh tomatoes and basil the all flambé and finished in front of you in a huge form of parmesan or Try the classic tagliata of meat with rocket and parmesan, a delight, a perfectly mastered cooking barely noted with a reduction(house) of balsamic = simplicity enhanced by the class and the originality of the chef. At the time map we were entitled to a calamarata of pesce these are large pates cut in two accompanied by the octopus of fresh calamars Minute ricotta spinach ravioli with fresh brousse juice and matching balsamic reduction with a burrata (mozzarella with fresh cream) coming directly from the region of naples where they are originally elaborated = prelude to ecstasy! a octopus salad with olives and wild rocket to give you chills. Then the homemade ice creams concoctated by the young subheader, the brother of rino, whose delicacy will touch you with certainty... Add this delicious and exquisite chocolate mounted with the pressure of the coffee machine that redraws the contour, and your senses will be in wonder! It is necessary to be at this point passionate and talented, filled with ingenuity and virtuosity, astute and magistral, to propose a simple cuisine, without detour or pretentious, in an atmosphere whose conviviality is the master word (sometimes it ingles opera airs and suddenly rises from the kitchen or behind the oven a majestic voice that covers all the noises of the room for Finally, and this is not negligible, the prices are moderate, the bait of gain is not its primary concern, no, only the satisfaction of the customer really matters to it. A generosity to his honour, which he had been inconvenient to not greet highly."