Mont Blanc Restaurant & Goûter

Mont Blanc Restaurant & Goûter is a contemporary, product-centred restaurant in Hauteluce that opened in 2018 in a house dating to 1897. Its kitchen is modern, eco-responsible and seasonally focused, offering surprise tasting menus where guests choose the number of stages and place their trust in the chef. The restaurant earned a Michelin star and the Passion Dessert special prize in 2024, and the team lists many local suppliers for meat, fish, dairy and other produce. The house combines reverence for local terroir with the owners’ professional journeys to produce flavour-driven cuisine. The dining room is intimate, warm and contemporary with a cosy vibe; moments are captured photographically by Matthieu Cellard and the space presents a modern but welcoming setting for gastronomic meals. The cooking is contemporary and product-led, eco-responsible and seasonal. The menu emphasises local sourcing, creative transformation of raw ingredients and a balance between savoury gastronomy and pâtisserie. Benoit Goulard (Chef) trained in pastry and culinary arts with Jean Sulpice, Sven Erik Renaa in Norway, La Mère Brazier in Lyon and Pâtisserie François; his pastry background informs the house’s 100% homemade goûter and he co‑founded the restaurant with Hélène Fleury. Specialities include signature guimauves maison and pâtisseries maison such as tartelettes and cakes. Menu Circus (5 étapes) and Menu Bélène (7 étapes) sit alongside a cellar of around 200 wine references with a focus on Savoie producers.