Les Explorateurs - Hôtel Pashmina

In a magnificent hotel set 2 345m above sea level, this high-flying restaurant is well worth the climb. The eye-catching interior decor sets the tone for exploring the chef's inspired creations based on meticulously sourced high-quality ingredients: scallops with mushrooms from La Motte-Servolex; venison fillet with clementine and beetroot; AOC Bresse chicken served two ways. Right through to the desserts, the dishes are a resounding manifestation of consummate technical skill and a determination not to be just another luxury hotel restaurant.

High-Altitude, Worth-the-Step Dining

• Located at 2,345m above sea level in Val-Thorens.
• Michelin describes the dining experience as worth the climb, highlighting the mountaintop setting.
• It resides inside the Hôtel Pashmina, offering a dramatic alpine dining journey.

Modern, Locally Sourced Cuisine with Distinctive Dishes

• The menu showcases meticulously sourced high-quality ingredients.
• Signature course highlights include scallops with mushrooms from La Motte-Servolex; venison fillet with clementine and beetroot; and AOC Bresse chicken served two ways.
• The emphasis on local ingredients and flavors underpins a creative, modern cuisine.

Interiors and Experience That Go Beyond a Luxury Hotel Restaurant

• The eye-catching interior decor sets the tone for an explorative culinary experience.
• Michelin notes a determination not to be just another luxury hotel restaurant, signaling a bold, innovative dining journey.

Signature Ingredients

• Scallops: Sourced as part of the restaurant's commitment to high-quality ingredients, scallops form the delicate, luxurious centerpiece of the menu. Their tender sweetness and pristine texture are showcased through precise technique, allowing the natural brine and sweetness to shine. They are paired with locally sourced elements to emphasize balance and seasonality.
• Mushrooms from La Motte-Servolex: Local mushrooms harvested from La Motte-Servolex in the Savoie region, chosen to reflect the terroir of the area. Their earthy, aromatic notes provide a sophisticated counterpoint to the scallops, highlighting the restaurant’s focus on sourcing ingredients from nearby producers.
• Venison fillet: A premium local game meat that embodies the restaurant’s dedication to noble, seasonal proteins. Rendered to tenderness and depth, it is paired with bright and earthy accents to elevate the venison without masking its natural richness.
• Clementine: A bright, citrus element that brings contrast to the savory depth of the venison. Its sweetness and acidity help balance the dish, underscoring the kitchen’s preference for clear, vibrant flavor profiles drawn from local produce.
• Beetroot: Earthy and subtly sweet, beetroot provides a grounding counterpoint to the venison’s richness. The beetroot’s color and texture contribute to the visual and tactile complexity of the dish, reinforcing the restaurant’s emphasis on terroir-driven produce.
• AOC Bresse chicken: An iconic, protected-origin poultry renowned for its flavor and texture. Served two ways, this ingredient showcases the kitchen’s technique and respect for tradition while honoring exceptional French poultry. The dual presentations highlight versatility, precision but also a deep appreciation for provenance and quality.