PRESS KIT WINTER 2021/2022

Press kit winter 2021/2022 / Peisey-Vallandry 22 THREE PLACES TO EAT MODERN CUISINE La Table d’Emma: a gastronomic delight worthy of a top Chef Plant grower by profession and self-taught chef, Emma Malfettes honed her cooking skills as a private chef, during the winter seasons in Courchevel, Meribel and Val d’Isere then in the summer on private yachts. It was here that she met Tony Parker and cheffed for him. Since then, Emma has structured and perfected her skills at the Ferrandi cookery school in Paris and with the Michelin starred Chef Michel Guérard famous for his healthy recipes. She then decided to gather her pans and open her own restaurant in Pei- sey-Vallandry. Emma offers a variety of refined dishes ins- pired by her travels and her Mediterranean origins, using seasonal ingredients. A culinary voyage you will not be able to resist! https://en.peisey-vallandry.com/restaurant/la-table- d-emma.html Le Cœur de Vall: contemporary recipes with a tra- ditional flavour Since receiving the accolade of “Maître Restaurateur” in 2019 which is a guarantee of fresh, local and homemade food, the restaurant Le Coeur de Vall continues to innovate and proposes a menu combining modernity with tradition. Originally from Brittany, and having both studied at Hotel School; Floriane Le Rouzic and Sébastien Botteau decided to move to Savoy in 2008 to experience the seasonaire lifestyle. 9 years on after several seasons working together, they decided to settle in Peisey-Vallandry and bought Le Coeur de Vall. Proud of their reward, they continue to create succulent seasonal dishes to the delight of their cus- tomers. Their delicious cuisine made with local products is not to be missed! https://en.peisey-vallandry.com/restaurant/le-coeur- de-vall.html

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