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Discover all our Chefs
Relais & Châteaux Chef

Antoine Gras

Chef - Relais & Châteaux

Antoine Gras
La Table de l'Ours
Member Relais & Châteaux from 2016
Montée de Bellevarde
73150 Val d'Isère


Hôtel Les Barmes de l'Ours

49 rooms: 285-1155 EUR s.i.
27 suites: 830-4525 EUR s.i.


La Table de l'Ours

Menus 95-180 EUR s.i. Carte 110-175 EUR s.i.

For your information: 1 EUR = 1.13 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

Ever since I was a child, I have always wanted to work in the craft industry. I fell for the world of gastronomy while in hotel school. During my training and professional experiences, I was able to meet passionate people who passed on two things that are essential to my cooking: A love of sharing and precision work. In turn, I hope to share authentic, seasonal cuisine that’s personal to me, while always keeping in mind that our main goal is to please the client. 

Selection criteria :

At Les Barmes de l’Ours, we give a great deal of importance to exchanges with local producers. For our cheese, for example, we work with Xavier Mattis, a farmer from Val d’Isère. Creating his products starts with rearing his cows, then he follows the production process all the way to the maturing stage. We use his cheeses in both our cooking and our baking, and his fresh milk and cheese is delivered daily.  

Secret :

During my time at La Vague d’Or, chef Arnaud Donckele passed his enjoyment of cooking sauces onto me, as well as precision in cooking, both to which I attach particular importance when creating dishes.     

Discover why booking with Relais & Châteaux is a world of privileges