The Biancaneve restaurant and bar in Méribel has reinvented itself around chic French bistro cuisine: same name, same place, same decor by Pierre Yovanovitch, but everything has changed!

In a hushed, intimate atmosphere, we discover the new bar de l’écailler and its oysters sourced from the finest oyster farmers. In the background, a singer covers the greatest standards. We sing the night away to the accompaniment of the pianist and toast to a new-found carefree spirit.

In the kitchen, chef Romain Guyot honors the great brasserie classics, combining gourmet goodness, savoir-faire, comfort and tradition. Lamb shoulder confit, whole turbot with seaweed butter, roasted butternut with hazelnuts and white truffle, roasted AOP camembert with Périgord black truffle, snails sabayon persillade, eggs of all kinds…