Chalet D'altitude Du Sapet

Le Refuge

➤ 17 Av De Valberg, 06470, Péone, France

Pizza • Cafés • Européen • Végétarien

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"Jean-Marc, a chef who loves what he does and knows how to dance your taste buds! its cute boar net with gnocchis, tasty and rich, is accompanied by a tian to the zucchini and a small welcome fresh salad. a warm and welcoming chef, full of fantasy and know how to do, who proud of his origins, does not hesitate to appear in the Napoleon costume! A good time in perspective!"

L'hermine Blanche

➤ 17 Avenue De Valberg, 06470, Péone, France

Kebab • Européen • Mexicain • Asiatique

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"very happy with our romantic evening in this warm and welcoming restaurant and with a very good cuisine! The boss is adorable and honest (he advised us to share the entrance that was pretty copyy). the card is limited but the different dishes tested were excellent (salmon tatartare, camaron and truffle of risotto vegetables) at the top! I recommend"

Les Terrasses du Soleil

➤ 1 Avenue Saint Bernard, Valberg, France, 06470, Péone

Pizza • Cafés • Européen • Français

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"a very good honey goat tartar to advise for a reasonable price friendly natural products friendly welcome staff for the small care of the customer very nice terrace meals for 2 to less 50 euros flat 50 cl rosé tartare frites goat salad"

L'italiano

➤ Route de Beuil Immeuble Les Gemeaux, 06470 Valberg, France, Péone

Pizza • Cafés • Italien • Européen

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"The rino chef is full of qualities and demands the maximum of himself. He is a master of the class, the distinction, and the elegance. This requirement is also nestled in the exclusive choice of fresh and better products possible = organic products most often, vegetable vegetables that still have this taste of unmatched fraicher, meats without hormones, fish, octopuses, cornets and vongole of an exemplary freshman. Cheese, mozzarellas, burratas and other fresh dairy products come directly from Italy distributed as part of an exclusive mandate. Likewise, the flours, wines or oils are imported directly from the toscan, the cradle of the cultivation of this inventive chef. This requirement is also found in the entourage of the chef = his young brother the sub-leader, recently graduated, distinguished and honored by a famous hotel school, his father-in-law, to assist him in the kitchen. In the room his wife, wonderful and exceptional to advise you, guide you, make you discover all the dishes with an incredibly delicate and moving finesse. Sometimes it refines the desserts and marks by its imprint a dimension that sublimates the original = a real pearl! this requirement is also found, in the constant vigilance that the chef maintains to guarantee to each service the same level of quality that he strives to perfect permanently = he constantly seeks to improve the dishes offered, his critical spirit is in perpetual motion, it is an endless work executioner on the bridge. We have delineated, lunched and then dineed again and put him constantly to the test and demanding from him dishes created at the moment (so not on the map) with the products in reserve in his pantry = we wanted to test and push back the limits of his talent while each evening(or noon) the restaurant was crowded, to crack, refusing dozens of cutlery at each service, so with These pizzas are phantasmatic (even the white pizza sort of fertiliser with olive rosemary oil and salt flower), light and digestes (an infinitesimal amount of yeast so a very long rest time allowing the mother nature to accomplish with patience and stability the texture necessary to give a dough that easily digests) and gargantuesques. The pates are majestic, sublime sensual gutters, prepared to delight the eye, to fill the palate = look for the prostheses (great pates in finger forms) with a pancetta tuscan slightly smoky old, fresh tomatoes and basil the all flambé and finished in front of you in a huge form of parmesan or Try the classic tagliata of meat with rocket and parmesan, a delight, a perfectly mastered cooking barely noted with a reduction(house) of balsamic = simplicity enhanced by the class and the originality of the chef. At the time map we were entitled to a calamarata of pesce these are large pates cut in two accompanied by the octopus of fresh calamars Minute ricotta spinach ravioli with fresh brousse juice and matching balsamic reduction with a burrata (mozzarella with fresh cream) coming directly from the region of naples where they are originally elaborated = prelude to ecstasy! a octopus salad with olives and wild rocket to give you chills. Then the homemade ice creams concoctated by the young subheader, the brother of rino, whose delicacy will touch you with certainty... Add this delicious and exquisite chocolate mounted with the pressure of the coffee machine that redraws the contour, and your senses will be in wonder! It is necessary to be at this point passionate and talented, filled with ingenuity and virtuosity, astute and magistral, to propose a simple cuisine, without detour or pretentious, in an atmosphere whose conviviality is the master word (sometimes it ingles opera airs and suddenly rises from the kitchen or behind the oven a majestic voice that covers all the noises of the room for Finally, and this is not negligible, the prices are moderate, the bait of gain is not its primary concern, no, only the satisfaction of the customer really matters to it. A generosity to his honour, which he had been inconvenient to not greet highly."

L'italiano

➤ Immeuble Les Gémeaux, 17 Av. De Valberg, Péone, France

Pizza • Sushis • Européen • Mexicain

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"We came because of the good ratings on google and trip advasior. A big mistake! The pasta was nothing more and the service was not very pleasant. They seem to be overwhelmed constantly even though the restaurant was not full. The waiters forget things (e.g. bread, although requested several times). In short, a very overrated restaurant even though the quality is mediocre. Food: 1"