Meet Richard, our Head Chef. Here, he shares with us his top Méribel foodie tips.
Name: Richard Boggie
Role: Head Chef
Is this your first season? This is my second season. Last year I was a chef for Meriski in Impala lodge.
Which is your favourite Meriski chalet? My favourite Meriski chalet would have to be the new addition to our portfolio, Chalet Le Pousse Caillou. The traditional style combined with a contemporary finish makes for the perfect warm, yet sophisticated experience.
What is your favourite Méribel/mountain restaurant? When dining out I love simplicity; food that is reasonably priced, delicious and served in a comfortable welcoming environment. Last year I discovered the mountain restaurant Le Clos Bernard. Nestled just off the piste in a small forest clearing is this stunning Savoyarde restaurant. The décor is rustic and exciting and the food is great.
What is your favourite après spot? My favourite après spot has to be The Rond Point. The atmosphere is fun and lively, the drinks are reasonably priced and there is always a live band playing.
What’s your top Méribel tip? The Savoie region has some incredible produce available. Spending a week in the mountains and not sampling their traditional food would be a great shame. So, my top tip would be to sample as much food as possible especially on your chalet staff’s day off. The fondue and raclette at La Fromagerie is a personal favourite of mine, accompanied by a glass of Côte de Rhône.
If you would like to book a table at either Le Clos Bernard or La Fromagerie, our Guest Services Manager, Harry, will be able to make a reservation for you.