Restaurant Crêperie les Sagnes

The sunny terrace, the warmth of the chalet in the style of the old sheepfolds of the country and the delicacies made on site explain the success of this restaurant where Juliette Fernandez, a graduate of Bocuse, now works. Also, in addition to the Savoyard specialties and the essential pancakes and crepes served throughout the day, the suggestions of the young chef Juliette delight gourmets. Among her creations made in-house with raw products, we can highlight the delicious cod, braised fennel and citrus butter or the now classic rib of beef and its morels. And many others, the menu changing with the seasons. Located in the heart of the resort, this address is often full, so remember to book!