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A terrace restaurant in an Alpine village named for the Carthusian monks who shaped it, La Chartreuse holds a Michelin Bib Gourmand for modern cuisine that leans hard on the seasons and the surrounding landscape. The chef slow-simmers beef chuck in Mondeuse wine with gentian, folds in the regional herby cheese spread, and finishes with walnut praline and hazelnut ice cream. It's the kind of cooking that takes the mountain cold personally.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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64°C egg
“The ever-popular 64°C egg is beautifully paired with a tempting medley of mushrooms”
Michelin Guide -
Beef chuck
“the classic beef chuck is slowly simmered in Mondeuse and gentian as well as cervelle de canut (a herby cheese spread)”
Michelin Guide -
Craquelin chou
“the craquelin chou pastry is served with Grenoble walnut praline, hazelnut ice cream and melted chocolate”
Michelin Guide
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