Awarded with the title Maître Restaurateur.
La Bergerie de Planpraz is the flagship of the altitude restaurants in Chamonix.
Opened for almost 20 years, the restaurant is a well known address to Chamoniards. Facing south, la Bergerie de Planpraz has two rustic dining rooms and a large terrace with a panoramic view of Mont-Blanc. The dishes are based on fresh and local products (meat grilled on wood fire, local specialties, suggestions of the moment, etc...).
Our philosophy is to favour produce of our land. We therefore work with local producers, which guarantees excellent quality and fresh products on your plate.
We’re happy to offer new, high-quality vegan menus created by our chefs to meet the demands of our customers.
All our restaurants will be offering vegan choices this winter.
Possibility to organize private parties in this restaurant! Contact: marine.periat@serac.biz
Open daily from mid-December until mid-April and from mid-June until mid-September according to the lifts operating times. 2 services: 11:45am and 1:45pm.
The menus at our «Maître Restaurateur» restaurants, as well as our daily specials, are translated into 45 languages. These menus are available through a QR code on our placemats as well as our Facebook pages.
Find them at Le 3842, à la Bergerie de Planpraz, à l’Adret de la Flégère, à la Table de Plan Joran ainsi qu’au Terrasse Café (à Megève).
Booking is recommended!! From December 2019, there is a new online booking service for La Bergerie de Planpraz Restaurant, go to wwww.restaurants-altitude.com.
Take-away service
A take-away service on the lower floor allows for a faster lunch break. Open every day from mid-December to mid-April and from mid-June to mid-September according to ski lift hours from 9am to 4pm.
Located in the heart of the Chamonix Valley’s ski areas and protected natural sites, SERAC restaurants are taking steps to minimise their impact on the environment.
Recycling bins are available to our clients and our takeaway packaging is partly biodegradable. Organic waste will be collected and turned into compost to fertilise the pistes during the summer.
