In the kitchen, Stéphane Froidevaux, the chef from Grenoble’s gastro restaurant Le Fantin Latour, will prepare a special “New Twist to Traditional Mountain Cuisine” menu created exclusively for the event. The 36 guests will arrive at the two cabins of the Vanoise Express at 7.00p.m. The cabins will then meet up 1 kilometre away from their stations in the middle of the Ponthurin Valley between the Les Arcs/Peisey-Vallandry and La Plagne mountain ranges. Dinner will begin at 7.30 p.m., and the cabins will remain suspended at 1,750 metres in altitude and 380 metres from the ground for the two-hour meal. The two aerial tram cabins will be glamorously decorated to create a chic and elegant atmosphere for the occasion. The dinner guests will be randomly-selected holidaymakers staying within the PARADISKI ski area. They don’t know about it yet, but on 12th February 2015, they’ll participate in this new and unique experience in PARADISKI’s dizzy heights.
Stéphane Froidevaux, the mountain-loving chef
At the age of five, Stéphane Froidevaux, Le Fantin Latour’s chef, was already a budding chef. At fourteen, he started his apprenticeship then joined the ranks of the prestigious Hôtel de Crillon in Paris and worked with Michelin-starred chefs Christian Constant and Eric Fréchon for a year. He left Paris to head for the mountains and became part of Marc Veyrat’s team in Annecy. The time he spent with the great chef who is passionate about the mountains and alpine flora completely changed his way of cooking. He worked with Marc Veyrat for nine years before opening the restaurant L’Antidote in his home ski town, Serre Chevalier. His love of the mountains provided him with the inspiration that formed his signature cuisine that earned him a Michelin star in 2006. In 2007, he became the chef of Le Fantin Latour, a superb setting within a private hotel with its own garden in the heart of the Alpine city of Grenoble. Stéphane Froidevaux brings out the emotion in cuisine and sends your taste buds to seventh heaven. His cuisine is inspired by Mother Nature and the original dishes he creates reflect his love of Alpine flora.
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