Oxalis a small aromatic plant with trifoliate leaves and a tangy sorrel-like flavor also lends its name to our restaurant, led by young chef Damien Duron.
After a career from brasserie to Michelin-starred gastronomy in Chamonix, he has moved to the Alpina to continue the hotel tradition.
. Indeed, after three generations of chefs behind the stoves, L’Alpina welcomes its new head chef.
At just 30 years old, he offers a sincere and transparent cuisine, focused on flavor and seasonality.
Deeply committed to local produce and homemade preparation, he crafts each evening dishes that are simple yet refined the expression of a living, authentic cuisine.
To end your dinner, he invites you to enjoy a buffet of sweet delights a delicate assortment of pastries, entremets, fruit tarts, and creams, all made in-house.
Our restaurant welcomes you every evening from 7.15 p.m. to 8.45 p.m., open to hotel guests as well as visitors from outside.
