At only 28 years of age, Antoine Gras is the promising young head chef at Les Barmes de l’Ours. Born in the Auvergne, it was his curiosity that first drew him to the stoves. Later, it was his passion and his attention to detail that brought him to the kitchens at Les Barmes.
He joined us in 2013 as a commis chef. He then rose through the ranks to become Chef in 2017.
One season later, his hard work was rewarded with a star in the Michelin Guide. Coming into his own in Savoie, he draws his inspiration from the bounty of the surrounding countryside to give full rein to his creativity. From the traditional Crozet de Savoie – a buckwheat pasta typical of the region – to the mythical Beaufort cheese. From the fish from the region’s lakes to the aromas of the famous Chartreuse liqueur.
Antoine takes his guests on a culinary journey
combining produce from near and far to create just the right associations of flavour in his Michelin-starred restaurant, La Table de l’Ours.
His personality – straightforward but generous – can also be found in the bistronomic dishes that he proposes at la Rôtisserie, the hotel’s brasserie, and at le Coin Savoyard, the restaurant that serves local specialities.
Every day, he works alongside a team of twenty-seven people who all share the single objective: to give pleasure to their guests at the hotel’s three restaurants.
Our partners, local producers
Chef Antoine Gras is constantly on the look-out for producers who share his vision of the profession so that he can select the very best products and make the most of their expertise at the hotel.
As they are deeply involved in the culinary experience offered in our restaurants, it is important to thank them, illustrating the work that they undertake alongside us:
Xavier Mattis and his farm
“Made in Val d’Isère”
works alongside us in all three of our restaurants. Whether with his fruit yoghurts or his raw (unpasteurised) milk at breakfast time or the cheese platters at our restaurants, this native of Val d’Isère makes a wonderful selection of produce in tandem with the Chef.
Gabriel Gauthier
This passionate, experienced butcher from Clermont-Ferrand makes a meticulous and rigorous selection of different cuts of meat for our restaurants. Simply delicious…
Paola Pittau
The result of her collaboration with out Chef, Antoine Gras, this potter from Vulmix has produced a collection of custom-made plates to set off the gastronomic dishes served at the Michelin-starred restaurant, La Table de l’Ours.
And many others besides that you will discover as you enjoy your meal…
Diner are served from 7.30pm to 9.30pm.
Open from Tuesday to Saturday.
Hôtel les Barmes de l’Ours, Montée de Bellevarde 73155 Val d’Isère
Email : restaurant@hotellesbarmes.com
Tel : +33 (0)4 79 41 37 00
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