Chef Paul Cabayé stands as the culinary maestro behind the delectable offerings at the Glacier.

Indulge in a culinary journey at Restaurant Glacier, awarded 16 points at the GaultMillau, where our menu embodies a fusion of alpine tradition and French finesse. Chef Paul Cabayé’s vision guides our seasonal tasting menus, available in 5 or 7 courses, each meticulously crafted to showcase the vibrant flavors of the mountains.

Our concept revolves around sustainability, with a commitment to sourcing locally and minimizing waste, ensuring that every dish reflects the essence of the alpine landscape while embracing innovative culinary techniques.