Montreval
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Montreval
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Montreval Verane — Lakeside, simple
Lunch on the boathouse deck, decided each morning by the weather board.
Le Batelier is a deck, a grill and a counter. It opens when the weather allows and closes when it does not, and the decision is posted on the board by the library door at around ten each morning. In a good July it opens twenty-eight days out of thirty-one. In May, considerably fewer.
The food is deliberately plain: bread from the bakehouse, cheese from the co-operative, tomatoes when there are tomatoes, and whatever is on the grill that day. It is the meal guests most often ask us to reproduce at home and the one that resists it most successfully.
Service
In the kitchen
Anaïs Dupleix
30 seats
The house
Thirty-eight rooms and suites on the eastern shore, built into a restored dairy farm. Larch, limestone, wool and water.
Montreval VeraneOn the menu
Menus change. These do not, or not much, and they are the dishes guests write to us about.
01
Baked at six, salted butter from the dairy, and coarse salt. Ordered by nearly every table and finished by all of them.
02
One fish, split, grilled over larch, and nothing else on the plate.
03
Apricots from the valley, buried in the embers at the end of service and eaten with a spoon.
Elsewhere
Montreval Verane
Forty-four seats, five courses, and a kitchen garden eleven metres from the pass.
Alpine, vegetable-led — 44 seats
Montreval Calanera
Fifty-two seats on the second terrace, ninety metres above the water they are cooking.
Coastal, fish-led — 52 seats
Montreval Calanera
Breakfast among two hundred and forty lemon trees, which smells exactly as you would hope.
Breakfast and long lunches — 34 seats
Reservations
Our own team answers, not an agency. Rates fall on the fourth night and again on the seventh, which tells you what we would prefer.