Stéphane Froidevaux, the chef from Grenoble’s gastro restaurant Le Fantin Latour, is preparinga special “New Twist to Traditional Mountain Cuisine” menu created exclusively for a special gastronomic meal, held high above the ski slopes of eastern France.

Thirty six guests will arrive at two cabins of the Vanoise Express in the evening of 12 February, 2015 where they will then meet up one kilometre away from their stations in the middle of the Ponthurin Valley between the Les Arcs/Peisey-Vallandry and La Plagne mountain ranges.

Seared Foie Gras - from Stéphane Froidevaux's restaurant, "Le Fantin Latour"
Seared Foie Gras – from Stéphane Froidevaux’s restaurant, “Le Fantin Latour”

Dinner will begin at 7.30 p.m., and the cabins will remain suspended at 1,750 metres in altitude and 380 metres above the ground for the two-hour meal. The two aerial tram cabins will be decorated to create a chic and elegant atmosphere for the occasion.  Lucky dinner guests will be randomly-selected holidaymakers staying within the Paradiski area.

Stéphane Froidevaux, Le Fantin Latour’s chef, started his professional career at the age of 14 joining the brigade at the prestigious Hôtel de Crillon, Paris where he worked with Michelin-starred chefs Christian Constant and Eric Fréchon for a year.

Stéphane Froidevaux, the chef from Grenoble's gastro restaurant Le Fantin Latour
Stéphane Froidevaux, the chef from Grenoble’s gastro restaurant Le Fantin Latour

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 equally passionate about the mountains and alpine flora, completely changed his way of cooking. Froidevaux then worked with Marc Veyrat for nine years before opening the restaurant L’Antidote in his home ski town, Serre Chevalier.

Vanoise Express - decorated by Jean-Charles de Castelbajac
Vanoise Express – decorated by Jean-Charles de Castelbajac

A love of the mountains provided has him with the inspiration that formed his signature cuisine that earned him a Michelin star in 2006. A year later, he became the chef of Le Fantin Latour, set in the heart of the Alpine city of Grenoble.

All this culinary experience will be enjoyed by the dinners high up in the Alps next February.

Bruce McMichael

Food writing, discovering food stories, meeting producers, chefs and food enthusiasts are all part of desire to inspire, inform my readers and fellow food lovers. I am a freelance writer, journalist and published author focusing on the international world of food and drink, culture and travel. In 2019 I graduated from the University of Gastronomic Sciences in Pollenzo, Italy with a Masters in Food Culture, Communication and Marketing. I am now a visiting Professor at the university teaching Food & Drink Writing. Based in London I travel widely, particularly across western Europe. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur. In 2017 I won an episode of the ITV (the UK-based national television channel) cooking competition show, 'Gordon Ramsay's Culinary Genius'. I took my children on holiday to Sicily with the prize money. As an experienced farmers' market manager and operator of a small marmalade/ preserves company, I am very familiar with the issues surrounding local food, farming, enterprise and the environment.