Restaurant du Bois Prin – inventive cuisine in an idyllic setting.
Chef Emmanuel Renaut and Quentin Veyrat, together with their team, welcome you to an exceptional setting offering breathtaking views of Mont Blanc.
Just a ten-minute walk from the center of Chamonix and five minutes from the Brévent cable car, L’Auberge du Bois Prin invites you to enjoy moments of relaxation and gourmet delight, facing one of the most beautiful panoramas in the world.
The Bois Prin team offers refined, seasonal and inventive cuisine made with local products, on the terrace with a view of the Mont Blanc in the summer and by the fireside in the winter.
3 menus: "The Market menu" or "Balade Face au Mont-Blanc" menu or "Ascension Face au Mont-Blanc".
The BOIS PRIN gourmet restaurant is open for lunch on Saturdays and Sundays.
Open for dinner from Wednesday to Sunday inclusive.
Chef Quentin Veyrat.
In summer, lunch is served on the terrace facing Mont Blanc.
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 & Quentin Veyrat 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 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.
The menu evolves with the passing of the seasons, featuring the vegetables and herbs of the moment.