{"id":1057,"date":"2021-01-05T22:17:43","date_gmt":"2021-01-05T21:17:43","guid":{"rendered":"https:\/\/refuge-mya.com\/restaurant\/"},"modified":"2026-05-06T08:09:43","modified_gmt":"2026-05-06T06:09:43","slug":"restaurant","status":"publish","type":"page","link":"https:\/\/www.refuge-mya.com\/en\/restaurant\/","title":{"rendered":"Restaurant"},"content":{"rendered":"

Looking to discover traditional cuisine in Beaufortain? De 12h \u00e0 14h30, nous vous proposons de (re)d\u00e9couvrir les plats savoyards typiques ainsi que les recettes embl\u00e9matiques de notre restaurant au c\u0153ur des alpages.<\/p>\n

Nothing is more important in the design of our cuisine than homemade food and quality raw materials. Nothing is more important in the design of our business than local produce and short distribution channels. <\/p>\n

That’s why, wherever possible, we try to work with local producers whose work and products are of the highest quality. What a pleasure and responsibility it is for us to showcase them for your enjoyment! <\/p>\n

You can enjoy our generous, home-cooked, family-style cuisine in a remarkable natural setting at one of the large tables on the terrace, or indoors in case of bad weather.<\/p>\n<\/div><\/div><\/div>

<\/i>See the menu<\/span><\/a><\/div><\/div><\/div>
<\/i>Our partner farmers<\/span><\/a><\/div><\/div><\/div>

Are you inspired by the natural, culinary spirit of Plan Mya?
\nExtend your stay with us for an evening and a night with our half-board service.<\/strong><\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/span><\/div><\/div><\/div><\/div><\/div>
\"Farcement<\/span><\/div><\/div><\/div>
\n

The farcement<\/h2>\n

Farcement is a traditional dish<\/a> from the upper valleys of Savoie. Before the arrival of potatoes, it was cooked with kohlrabi. Each valley, village and family had its own recipe, which also varied according to the season and the ingredients available. The long, slow cooking process was perfectly suited to the life of the mountain dwellers, who could leave it on a corner of the stove during their working day.<\/p>\n

Our stuffing is inspired by that of the Faucigny valley. This is a cake of grated potatoes, sultanas, prunes and bacon cooked in a pan in a bain-marie for at least 4 hours. This comforting dish, cooked over a long wood-burning stove, is served with local beef sausages. A must for traditional cuisine in Beaufortain!<\/p>\n<\/div>\n<\/div><\/div><\/div>

\n
\n

The polzas<\/h2>\n

In Savoie, polenta is a more or less fine cornmeal. Both the word and the habit of eating it originated in the other province of the States of Savoy, Piedmont, and were democratised in the 18th century. In the Beaufortain region, it is traditionally cooked in a large cauldron and served with diots and Beaufort cheese. <\/p>\n

We’ve modernised the shape and flavour of this ingredient by creating polzas: a contraction of polenta and pizza. It’s a polenta cake covered with a homemade tomato coulis (simmered on our wood-fired cooker), cheese au gratin and grilled cured ham or bacon. <\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>

\"Polza<\/span><\/div><\/div><\/div>
\"Snails<\/span><\/div><\/div><\/div>
\n
\n
\n

The snails<\/h2>\n

As well as providing hospitality and catering in the refuge, we farm snails, which we prepare and sell directly.<\/p>\n

We invite you to discover this unusual production on our menu. From classic escargots en coquille and croquilles \u00e0 la bourguignonne to more original ravioles with snails and wild garlic, there’s something for every taste bud.<\/p>\n

Whether as an aperitif, starter, main course or combo with our snail menu, you’ll have plenty of time to indulge in our specialities.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>

<\/span><\/div>
\n

The farcement<\/h2>\n

Farcement is a traditional dish<\/a> from the upper valleys of Savoie. Before the arrival of potatoes, it was cooked with kohlrabi. Each valley, village and family had its own recipe, which also varied according to the season and the ingredients available. The long, slow cooking process was perfectly suited to the life of the mountain dwellers, who could leave it on a corner of the stove during their working day.<\/p>\n

Our stuffing is inspired by that of the Faucigny valley. This is a cake of grated potatoes, sultanas, prunes and bacon cooked in a pan in a bain-marie for at least 4 hours. This comforting dish, cooked over a long wood-burning stove, is served with local beef sausages. A must for traditional cuisine in Beaufortain!<\/p>\n<\/div>\n<\/div>

<\/span><\/div>
\n
\n

The polzas<\/h2>\n

In Savoie, polenta is a more or less fine cornmeal. Both the word and the habit of eating it originated in the other province of the States of Savoy, Piedmont, and were democratised in the 18th century. In the Beaufortain region, it is traditionally cooked in a large cauldron and served with diots and Beaufort cheese. <\/p>\n

We’ve modernised the shape and flavour of this ingredient by creating polzas: a contraction of polenta and pizza. It’s a polenta cake covered with a homemade tomato coulis (simmered on our wood-fired cooker), cheese au gratin and grilled cured ham or bacon. <\/p>\n<\/div>\n<\/div>\n<\/div>

<\/span><\/div>
\n
\n
\n

The snails<\/h2>\n

In addition to our accommodation<\/a> and restaurant business, we also raise snails<\/a>, which we prepare and sell directly.<\/p>\n

We invite you to discover this unusual production on our menu. From classic escargots en coquille and croquilles \u00e0 la bourguignonne to more original ravioles with snails and wild garlic, there’s something for every taste bud.<\/p>\n

Whether as an aperitif, starter, main course or combo with our snail menu, you’ll have plenty of time to indulge in our specialities.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>

\"\"<\/div><\/div>
\"\"<\/div><\/div>
\"\"<\/div><\/div>
\"\"<\/div><\/div>
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