Originally from the Pyrenees,Benoitfelt at home straight away in Val d’Isère and was welcomed with open arms by the confectioner Patrick Chevallot and the Chef Antony Tempesta. The slight “hermit-like” Chef embraced the energy of the alpine village that stands guard at the base of this extensive ski area, and has found happiness living in the Savoie.“I’m like a bear from the Pyrenees who is making his den in Le Fornet! The village is full of history, full of energy… One can sense the humility of the mountain which is very present.”His cuisine is a wonderful way of showcasing and sharing the place…“To excel in this area, it’s vital to feel in harmony with the environment here.”

Benoit Vidal’s second star rewards an extremely subtle use of specific local produce – the mentholated accent of pine, the unusual taste of hay – but also the framework ofBenoit’s cuisine, which accentuates flavours by using one ingredient to highlight another. Achieving such a high level of skill and harmony in his cuisine is, according toBenoit,“constantly challenging; we always strive for excellence, working towards a goal and believing in it. Working hard is very important to me – it is in my genes. I have extremely high standards in whatever I do and I never ask someone to do something I am not capable of doing. It’s fundamental for me and my team.”

L’Atelier d’Edmondis located at the bottom of the slopes in Le Fornet, only 2km from Val d’Isère Centre, towards the Col de l’Iseran. It is easily accessible with the red free shuttle. From the sunny terrace you can enjoy views of the beautiful typical village of Le Fornet. The traditional chalet oozes rustic Alpine charm and offers a fine and subtle cuisine.

FOUR Questions with Benoit

Describe your culinary philosophy in 4 words…

Denial, sincerity, humility, sensibility.

What is your greatest inspiration?

Nature and travelling.

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

I would go to Tokyo, to the fish market to eat sushi.

What four things would you take to a desert island?

A book, music, things to cook and my countryside.

  • 2 Michelin stars

L’Atelier d’Edmond

Le Fornet

73150 Val d’Isère