Restaurant du Bois Prin – inventive cuisine in an idyllic setting.
Chef Emmanuel Renaut and his team welcome guests at an exceptional location with a stunning view of Mont Blanc. Ten minutes' walk from the centre of Chamonix and five minutes from the Brévent Flégère cable car, Auberge du Bois Prin offers a tranquil setting and a delicious culinary experience, as well as one of the most beautiful panoramic views in the world.
The Bois Prin team serves up inventive regional cuisine made with local produce, on the terrace with a view of the Mont Blanc in the summer and by the fireside in the winter.
The menu includes meat from the Alps, seasonal game with delicious kitchen garden vegetables, a superb Savoy cheese platter and, as the culmination of a delicious meal, desserts made by Chef Emmanuel Renaut's team.
Allow us to help you choose a glass or bottle to accompany your meal from our selection of wine. This wide selection includes the finest wines of the Savoy region.
Three-Michelin-starred Chef Emmanuel Renaut's team, at work in the Bois Prin kitchens
Emmanuel Renaut – three-Michelin-starred chef and holder of the prestigious title 'Meilleur Ouvrier de France' – welcomed a new challenge by taking up the reins of the Bois Prin hotel-restaurant. The gourmet restaurant previously run by Chef Denis Carrier stood out for sourcing many of its ingredients from the hotel's kitchen garden, which even won the Chamonix Valley prize.
Once again, the call of the mountain was too much for Emmanuel Renaut to resist, drawn by the charms of Mont Blanc and Chamonix. His team, led by Chef Xavier Aubel, brings fresh life into the cuisine served at Auberge du Bois Prin. Delicately blending the flavours of the terroir, fruits, vegetables and fragrant herbs, the Bois Prin team runs between the kitchen garden and the kitchens to serve up deliciously inventive and balanced dishes.
After several years spent with Chef Emmanuel Renaut at Flocons de Sel in Megève, Xavier Aubel imprinted, at the Auberge, the identity of a simple, gourmet and elegant local cuisine; it composes with the diversity of the seasons and all the colors of the garden. At the head of a brigade of five people, Xavier, madly in love with the mountains for what it offers in terms of varied pleasures, puts all his heart into transposing it without restraint to the taste buds of his guests.
The menu evolves with the passing of the seasons, featuring the vegetables and herbs of the moment.