Breakfast Val d'Isère-styleAt a bakery
It’s a well-known fact that mountain air sharpens the appetite! To start the day on the right foot and top up on energy, make a beeline for Maison Chevallot or Oh Crazy Barm’s. The real challenge is deciding between the mouth-watering pastries of Patrick Chevallot, 1993 winner of the Meilleur Ouvrier de France award, and the just-as-tempting creations of Jean-Baptiste Merle at Oh Crazy Barm’s.
Our favourite? Chevallot’s Ancolie — the ideal travellers’ cake made from a delicious blend of raspberry and almond. This sweet treat not only tastes amazing, it also has a story to tell. Indeed, when the Face de Bellevarde Olympic downhill run was being designed, some tiny columbine flowers were discovered along the route. To preserve them, the course was diverted, creating what is now known as the Passage de l’Ancolie (Columbine Passage).













































































