@partsunknown
French Alps

French Alps

@partsunknown
 on 2022.01.10
9 Places
@partsunknown
Bourdain braves the slopes, works up a sweat, and declares this the “worst episode ever.” Then, in a fit of gastronomic frenzy on CNN’s dime, he “blows up the budget,” ordering some of the finest foods the region has to offer. We’re talking killer cuts of meat, fine wines, and—perhaps obviously—cheeses of all genres and temperatures. Bourdain waxes pensively on the nature of veal: “We wallow in blood,” he says. He also overcomes his fears and milks a cow. “Oh, that’s strangely satisfying,” he says, when he rolls up his sleeves and really gets into it.
explorepartsunknown.com/destination/french-alps/

La Table de Plan Joran

Restaurant · Chamonix

Bourdain had: Pan-seared foie-gras, seared veal with mushroom sauce and vegetables, assorted cheeses and red wine Lunch date: Eric Ripert, chef of three-Michelin-star restaurant Le Bernardin in New York; author of multiple cookbooks including Le Bernardin Cookbook; television personality.

Aiguille des Grands Montets

Mountain peak · Chamonix

Tony and Eric Ripert went skiing here in the French Alps, which Tony describes as a place he fears, but is allowing Eric to have "payback" for the torture Eric endured in Sichuan China.

Crémerie du Glacier

Chamonix

"A special place at the bottom of the mountain," describes Tony. "croute with morilles, and cream, lots of cream....farcante: a big, heavy, albeit thoroughly delicious loaf of potato, bacon, dried fruit, and cream slowly steamed in a bain marie."

Hôtel du Buet

Hotel · Vallorcine

Time for more cheese. Tony and Eric had raclette and fondue here.

Boucherie du Mont Blanc - Chamonix Mont-Blanc

Permanently Closed

Eric Ripert met with Maurice Guillot, Eric's mentor at this butcher/cheese shop. They bought beef tenderloin to make steak au poivre, tomme de chevre, and saucisson.

ChaChaCha

Wine store · Chamonix

Eric Ripert and mentor Maurice Guillot went to this wine & spirits store to purchase champagne, white burgundy, and cognac.

Détachement Aérien Gendarmerie (DAG)

Heliport · Modane

Eric's dream as a kid was to work as a park ranger, so they met with a lady named Sonia Popoff who does this for a living. "She's who you call when things are really bad," says Tony. They rescue skiiers who injure themselves on the mountain.

Chalet Valhalla

Chalet · Chamonix

Bourdain had: Osetra caviar, asparagus with egg and truffle, cheese plate. Dinner dates: Chef Eric Ripert and his mentor, Chef Maurice Guioullёt.

Farmhouse Maison Rosset

Farmstay · Nus

Bourdain had: Gnocchi with beetroot fondue, ravioli in tomato sauce, braised beef and polenta. Lunch dates: Chef Eric Ripert, Jean-Marie Christille, longtime resident of the region.

@partsunknown
Parts Unknown
Terms of Use • Privacy Policy • Cookie Policy
 © 2025 Postcard Technologies, Inc.

French Alps

9 Places
Bourdain braves the slopes, works up a sweat, and declares this the “worst episode ever.” Then, in a fit of gastronomic frenzy on CNN’s dime, he “blows up the budget,” ordering some of the finest foods the region has to offer. We’re talking killer cuts of meat, fine wines, and—perhaps obviously—cheeses of all genres and temperatures. Bourdain waxes pensively on the nature of veal: “We wallow in blood,” he says. He also overcomes his fears and milks a cow. “Oh, that’s strangely satisfying,” he says, when he rolls up his sleeves and really gets into it.
explorepartsunknown.com/destination/french-alps/
La Table de Plan Joran
Restaurant

Bourdain had: Pan-seared foie-gras, seared veal with mushroom sauce and vegetables, assorted cheeses and red wine Lunch date: Eric Ripert, chef of three-Michelin-star restaurant Le Bernardin in New York; author of multiple cookbooks including Le Bernardin Cookbook; television personality.

Aiguille des Grands Montets
Mountain peak

Tony and Eric Ripert went skiing here in the French Alps, which Tony describes as a place he fears, but is allowing Eric to have "payback" for the torture Eric endured in Sichuan China.

Crémerie du Glacier

"A special place at the bottom of the mountain," describes Tony. "croute with morilles, and cream, lots of cream....farcante: a big, heavy, albeit thoroughly delicious loaf of potato, bacon, dried fruit, and cream slowly steamed in a bain marie."

Hôtel du Buet
Hotel

Time for more cheese. Tony and Eric had raclette and fondue here.

Boucherie du Mont Blanc - Chamonix Mont-Blanc
Permanently closed

Eric Ripert met with Maurice Guillot, Eric's mentor at this butcher/cheese shop. They bought beef tenderloin to make steak au poivre, tomme de chevre, and saucisson.

ChaChaCha
Wine store

Eric Ripert and mentor Maurice Guillot went to this wine & spirits store to purchase champagne, white burgundy, and cognac.

Détachement Aérien Gendarmerie (DAG)
Heliport

Eric's dream as a kid was to work as a park ranger, so they met with a lady named Sonia Popoff who does this for a living. "She's who you call when things are really bad," says Tony. They rescue skiiers who injure themselves on the mountain.

Chalet Valhalla
Chalet

Bourdain had: Osetra caviar, asparagus with egg and truffle, cheese plate. Dinner dates: Chef Eric Ripert and his mentor, Chef Maurice Guioullёt.

Farmhouse Maison Rosset
Farmstay

Bourdain had: Gnocchi with beetroot fondue, ravioli in tomato sauce, braised beef and polenta. Lunch dates: Chef Eric Ripert, Jean-Marie Christille, longtime resident of the region.

Bourdain braves the slopes, works up a sweat, and declares this the “worst episode ever.” Then, in a fit of gastronomic frenzy on CNN’s dime, he “blows up the budget,” ordering some of the finest foods the region has to offer. We’re talking killer cuts of meat, fine wines, and—perhaps obviously—cheeses of all genres and temperatures. Bourdain waxes pensively on the nature of veal: “We wallow in blood,” he says. He also overcomes his fears and milks a cow. “Oh, that’s strangely satisfying,” he says, when he rolls up his sleeves and really gets into it.
explorepartsunknown.com/destination/french-alps/

La Table de Plan Joran

Restaurant · Chamonix

Bourdain had: Pan-seared foie-gras, seared veal with mushroom sauce and vegetables, assorted cheeses and red wine Lunch date: Eric Ripert, chef of three-Michelin-star restaurant Le Bernardin in New York; author of multiple cookbooks including Le Bernardin Cookbook; television personality.

Aiguille des Grands Montets

Mountain peak · Chamonix

Tony and Eric Ripert went skiing here in the French Alps, which Tony describes as a place he fears, but is allowing Eric to have "payback" for the torture Eric endured in Sichuan China.

Crémerie du Glacier

Chamonix

"A special place at the bottom of the mountain," describes Tony. "croute with morilles, and cream, lots of cream....farcante: a big, heavy, albeit thoroughly delicious loaf of potato, bacon, dried fruit, and cream slowly steamed in a bain marie."

Hôtel du Buet

Hotel · Vallorcine

Time for more cheese. Tony and Eric had raclette and fondue here.

Boucherie du Mont Blanc - Chamonix Mont-Blanc

Permanently Closed

Eric Ripert met with Maurice Guillot, Eric's mentor at this butcher/cheese shop. They bought beef tenderloin to make steak au poivre, tomme de chevre, and saucisson.

ChaChaCha

Wine store · Chamonix

Eric Ripert and mentor Maurice Guillot went to this wine & spirits store to purchase champagne, white burgundy, and cognac.

Détachement Aérien Gendarmerie (DAG)

Heliport · Modane

Eric's dream as a kid was to work as a park ranger, so they met with a lady named Sonia Popoff who does this for a living. "She's who you call when things are really bad," says Tony. They rescue skiiers who injure themselves on the mountain.

Chalet Valhalla

Chalet · Chamonix

Bourdain had: Osetra caviar, asparagus with egg and truffle, cheese plate. Dinner dates: Chef Eric Ripert and his mentor, Chef Maurice Guioullёt.

Farmhouse Maison Rosset

Farmstay · Nus

Bourdain had: Gnocchi with beetroot fondue, ravioli in tomato sauce, braised beef and polenta. Lunch dates: Chef Eric Ripert, Jean-Marie Christille, longtime resident of the region.