PUSH THE HIDDEN DOOR OF THE RESTAURANT FROMETON
AND LIVE THE FROMETON EXPERIENCE
Hold up at the Heliopic ! Criminals robbed the hotel's cheese maturing cellar and broke through the brick wall to escape with the gold of the Alps: our best wheels of cheese! But instead of finding freedom, they robbed Chamonix's newest cheese restaurant: the Frometon.
Luckily the robbers didn't steal all of our cheese!
Follow their tracks, open the fridge door and cross the brick wall to enter the restaurant, or go through the forest and immerse yourself in the spirit of the mountains... In a setting as authentic as it is atypical, enjoy the warm atmosphere, the generous cuisine, and the attentive service of our friendly team!
Welcome to cheese heaven.
Le Frometon is the place to go for fondues and raclettes in Chamonix!
Get ready to savor the best of Savoyard specialties thanks to our local partner producers! On the menu: exceptional melted cheeses, local charcuterie boards, gourmet desserts... And a little Génépi* to finish!
*To be enjoyed in moderation :)
So, are you more of a team player, Raclette or Fondue ?
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Pierre Gay, best cheese ripener: for exceptional products, an exceptional man was needed! Pierre Gay is a man with a passion for cheese. In 1989, he took over the family cheese factory created in Annecy in 1935 by his grandfather. His talent? Finding exceptional products from local producers that he matures in his century-old cellars. Inspired by the richness of our regions' cheeses, he was awarded the title of Meilleur Ouvrier de France in 2011. Pierre Gay has put all his know-how and enthusiasm into selecting the cheeses we offer on the menu! And of course, our cold cuts are also local (Savoie and Val d'Aoste)!
La Coopérative Fruitière du Val d'Arly: our cheeses come from the famous fruit cooperative of Val d'Arly which collects and transforms the milk of farms located between the lake of Annecy, the Val d'Arly and the country of the Mont-Blanc since 1969! Today, there are 80 producers in 26 villages and 70 passionate employees who pool their herd's milk to transform it into cheese according to a traditional know-how in their workshops in Flumet at an altitude of 1000 meters. The result is exceptional cheeses, including the famous IGP Savoie raclette on the menu of our restaurant!