Chez Monix

The cuisine at Chez Monix is unapologetically focused on the hearty, cheese-forward dishes that define Savoyard gastronomy. This is food designed for cold weather and convivial gatherings—generous portions of melted cheese, tender meats, and warming preparations that satisfy both appetite and soul.

Raclette stands as one of the restaurant's signature offerings, prepared in the traditional manner that allows diners to scrape melted cheese onto accompaniments. The fondue savoyarde follows authentic recipes, combining carefully selected cheeses with white wine to create the perfect dipping consistency. Tartiflette, another alpine classic, showcases layers of potatoes, reblochon cheese, lardons, and onions baked until golden and bubbling. These aren't refined interpretations or modern twists—they're straightforward, authentic preparations that honor Savoyard culinary traditions.

The menu extends beyond cheese-centric dishes to include blanquette de veau, a classic French stew that demonstrates the kitchen's ability to handle traditional comfort food with skill. This creamy veal preparation offers a lighter alternative to the cheese-heavy specialties while maintaining the same commitment to warming, satisfying flavors.

Desserts continue the mountain theme with crêpes and gaufres that can be enjoyed plain or dressed with various toppings. The Mont-Blanc aux marrons represents the pinnacle of alpine pastry—a delicate construction of meringue, whipped cream, and sweetened chestnut purée that provides a refined conclusion to a hearty meal. Throughout the menu, the emphasis remains on authenticity, generosity, and the kind of comforting flavors that make Savoyard cuisine so beloved during the colder months.