The new Rosebud menu — Chamonix, on a plate
Creative, local and refined cuisine by Mathilde Walisko — at the Chalet Hotel Jeu de Paume of Lavancher.
A new menu at the Rosebud isn't just a press release. It's a changing season. The herbs from the aromatic garden picked in the morning, the cheeses from a producer visited in May, the dry-aged meats delivered by the head butcher still wrapped in waxed paper. restaurant The Rosebud — bistronomic Chalet Hotel Jeu de Paume, in Chamonix Mont-Blanc — the chef Mathilde Walisko Each card is composed like a letter to the valley. Here's what you'll find there.
A bold, Alpine-inspired cuisine, rooted in tradition.
Mathilde Walisko spent ten years in Lyon's culinary scene—the city of culinary tradition—before setting up shop at the foot of the mountains. A European vice-champion in offal preparation , she learned rigor in the kitchens of the gastronomic capital, then freedom in those of the high mountains. Her cuisine is bold and deeply rooted in its terroir . It's recognizable as Savoyard without any hint of kitsch. Herbs and spices take center stage— wild garlic in spring, genepi infusions, lovage, and star anise in subtle touches. Regional specialties and classic dishes are elevated without ever losing the customer along the way.
Ecotable — the map built on a frame
In February 2026, Le Rosebud earned its first Écotable star , a French label for restaurants committed to sustainable cuisine. More than just an award, it's a framework: short supply chains , strict seasonality , animal welfare , and 100% of suppliers audited on the IMPACT scientific platform—which measures the carbon footprint down to the last detail, waste, and the origin of each ingredient. Every new menu is created within this framework—not afterward. This is what makes seasonality visible right on the plate.
Haute-Savoie — suppliers, herbs, aromatic garden
On the menu, the sourcing speaks for itself. The cheeses come from local dairies in the valley. The meats are sourced from farms in Haute-Savoie, where the chef has personally visited the farms—to check the conditions herself, sometimes during transhumance season. The herbs —basil, wild garlic, lovage, alpine sage—are picked from the hotel's own herb garden , just steps from the restaurant. And the fish , when it appears on the menu, comes from Lake Geneva or Lake Bourget—never from factory farms.
High-altitude wines & house cocktails
The wine list showcases high-altitude wines —Savoie, Bugey, and Mondeuse taking center stage—while also featuring fine Rhône and Burgundy wines. For those who prefer a different start to the evening, the house cocktail bar offers its own selection of macerated alpine plants and high-altitude spirits—perfect for enjoying as an aperitif, by the fireplace, or on the terrace, depending on the season.
Book a table at the Rosebud
Book online, by phone at +33 (0)4 50 54 03 76 or on TheFork . Open every lunchtime and every evening during the summer season.
