Oh my what a delicious degustation experience in Les Gets. It’s not often you find a beautifully creative menu using local fresh produce, presented and served to such a high standard, without the Michelin star price tag! Well we found this in Les Gets at Restaurant des Granges. Duncan and Hilly at Chalet Sandy a fully catered chalet in Les Gets have been creative during the current Covid pandemic and transformed their dining room into an intimate yet well-spaced small chalet restaurant. Duncan has produced an amazing degustation menu for locals, guests and tourists in Les Gets this summer. It’s success so far indicates that they will continue to serve dinner on a Friday and Saturday night well into the inter season.
Duncan and his team are making full use of the wonderful local produce we are so lucky to have in the Les Gets and Haute Savoie area, serving dishes that include home smoked raclette cheese, local Les Gets goats cheese and butter. The gardens at Chalet Sandy are a myriad of home-grown fruit, vegetables and herbs that are all included in this degustation dinner menu.
Duncan’s passion for his work is evident and I really enjoyed him coming to the table to describe the dishes in detail. Duncan worked for 10 years in top London restaurants including a 2 star Michelin restaurant for 3 years, before bringing his talents to Les Gets where he and Hilly run a successful catered chalet specialising in the fine dining experience.
The Tasting Menu in Pictures
7 memorable courses of beautifully presented dishes.
Delicious Canapes – Foie Gras with feuille de brick crisp, spiced apple. Home smoked raclette mousse with house mangalitza pancetta, sourdough croutons, pickled shallot. Szechuan beef cheek with wasabi mayo, rice cracker
Really tasty, amuse bouche
Basil gnocchi, pumpkin seed butter, toasted pumpkin seeds, tomato fondue, basil purée, Les Gets goats cheese
A trio of fabulous homemade breads with a choice of olive oil and balsamic vinegar, Les Gets butter and mangalitza lard.
The amazing selection of breads were innovatively displayed on a board, homemade by Duncan.
Wild mushroom tortellini, crushed carrot and miso, sauté girolles, cèpe sauce
Pan fried sea bass with a prawn fishcake, prawn bisque, courgette and basil purée
Local lamb loin and shoulder Wellington, pea and mint purée, caper and herb sauce
Pre dessert – Lemon verbena set cream and granita, raspberry mousse, meringue
Vanilla roasted peach, lemon curd, melon sorbet and crystallised pecan nuts
Alongside the degustation menu is an Accord Mets & Vin, described as a wine flight offering perfectly paired wines with each course. Some of the wines featured are local Savoie wines. I enjoyed two wines from the region, a Chasselas from the Haute Savoie and a Savoie Pinot Noir.
Uniquely Designed Pottery
A unique part of this dining experience is that the food is served on exquisite hand crafted pottery plates and dishes that Duncan himself designed and made.
The menu is priced at €55 per head with the wine flight at €35. A full vegetarian degustation menu is available. Be sure to book well in advance for this gastronomic experience as the restaurant seats up to 20 people. There is a terrace and in fine weather you can dine outside with spectacular views over Les Get and the mountain panorama. There is the option to take the whole restaurant for a private dinner on other evenings too.