[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.17.4″ width=”100%” max_width=”100%” custom_margin=”0px||0px|0px|false|false” custom_padding=”0px||0px|0px|true|false” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.17.3″ _module_preset=”default” custom_margin=”||10px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” text_font=”DIDOT REGULAR|100|||||||” text_text_color=”#b6a065″ text_font_size=”70px” text_line_height=”1em” text_orientation=”center” custom_margin=”150px||||false|false” text_font_size_tablet=”70px” text_font_size_phone=”60px” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]La Ferme de Mon Père[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.17.4″ width=”100%” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.16″ custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_image src=”https://so-edition.com/wp-content/uploads/2022/12/le-chalet-zannier-megeve-042-37357-1110×700-1.jpg” alt=”La Ferme de mon Père Gaëtan Haugeard for Zannier Hotels” title_text=”le-chalet-zannier-megeve-042-37357-1110×700″ force_fullwidth=”on” _builder_version=”4.17.4″ global_colors_info=”{}”][/et_pb_image][et_pb_text _builder_version=”4.17.4″ text_font=”DIDOT REGULAR|||on|||||” text_text_color=”#6e6e6e” text_font_size=”15px” text_orientation=”center” global_colors_info=”{}”]TOUJOURS AUTANT À LA POINTE DES TENDANCES[/et_pb_text][et_pb_text _builder_version=”4.17.4″ text_font=”FUTURA LIGHT|100|||||||” text_text_color=”#6e6e6e” text_font_size=”16px” global_colors_info=”{}”]Après une décennie d’existence, ce restaurant bistronomique se réinvente autour des légumes, dans une ambiance de partage. Le Chef Julien Burlat souhaite placer les produits de la terre au cœur de chaque recette, pour inviter les convives à partager des repas plus sains autour de produits locaux. D’inspirations multiples, la nouvelle carte met en avant le végétal avec par exemple un velouté de potimarron et cromesquis au Bleu de Bonneval, des gyozas aux légumes d’hiver ou une tarte fine aux champignons & crumble de noix. À noter également, quatre options à base de protéines animales dont chacune se distingue par sa qualité exceptionnelle. Enfin, les gourmands apprécieront les généreux desserts, très photogéniques.[/et_pb_text][et_pb_text _builder_version=”4.17.4″ text_font=”Raleway|||on|||||” text_text_color=”#ab995b” text_font_size=”15px” custom_padding=”|||20px|false|false” border_width_left=”2px” border_color_left=”#ab995b” global_colors_info=”{}”]CETTE SAISON MARQUE UNE RENAISSANCE SOUS LE SIGNE DE L’AUDACE POUR LA FERME DE MON PÈRE – RESTAURANT ICONIQUE À MEGÈVE[/et_pb_text][et_pb_gallery gallery_ids=”9939,9930,9934,9936,9935″ posts_number=”5″ show_title_and_caption=”off” show_pagination=”off” zoom_icon_color=”#FFFFFF” hover_overlay_color=”rgba(0,0,0,0.7)” hover_icon=”P||divi||400″ module_class=”espace-galerie-mh” _builder_version=”4.17.4″ _module_preset=”default” custom_css_gallery_item=”width: 20% !important;||margin: 0 !important;||clear: none !important;||padding:3px ;” global_colors_info=”{}”][/et_pb_gallery][et_pb_text _builder_version=”4.17.4″ text_font=”DIDOT REGULAR|||on|||||” text_text_color=”#878787″ text_font_size=”15px” text_orientation=”center” global_colors_info=”{}”]AT THE FOREFRONT OF TRENDS[/et_pb_text][et_pb_text _builder_version=”4.17.4″ text_font=”FUTURA LIGHT|100|||||||” text_text_color=”#878787″ text_font_size=”16px” global_colors_info=”{}”]After a decade of existence, the bistronomic restaurant has just renewed itself. Chef Julien Burlat aims to shake up the codes of mountain gastronomy, daring to place vegetables at the heart of each recipe, so guests may share healthier meals featuring – whenever possible – regional products. Of multiple inspirations, the new menu puts the spotlight on vegetables served as finger food style, in whole or in a casserole. For instance, pumpkin velouté served with Bonneval blue cheese cromesquis, winter vegetable gyozas or mushroom pie and walnut crumble. Four animal protein options are also on offer, each of which stands out for its exceptional quality. Finally, sweet tooths will appreciate the generous and photogenic dessert plates.[/et_pb_text][et_pb_text _builder_version=”4.17.4″ text_font=”Raleway|||on|||||” text_text_color=”#878787″ text_font_size=”15px” custom_padding=”|||20px|false|false” border_width_left=”2px” border_color_left=”#878787″ global_colors_info=”{}”]LA FERME DE MON PÈRE – THE ICONIC RESTAURANT OF ZANNIER HOTELS LE CHALET – IS LAUNCHING A NEW MENU IN WHICH VEGETABLES HAVE A PROMINENT PLACE[/et_pb_text][et_pb_image src=”https://so-edition.com/wp-content/uploads/2022/12/Zannier-Hotels-Le-Chalet-La-Ferme-De-Mon-Pere-35-©-Alain-Joco-for-Zannier-Hotels.jpg” alt=”La Ferme de mon Père Gaëtan Haugeard for Zannier Hotels” title_text=”Zannier Hotels Le Chalet – La Ferme De Mon Pere 35 – © Alain Joco for Zannier Hotels” force_fullwidth=”on” _builder_version=”4.17.4″ custom_margin=”||5px||false|false” global_colors_info=”{}”][/et_pb_image][et_pb_text disabled_on=”on|on|on” _builder_version=”4.17.4″ text_font=”Raleway||||||||” text_text_color=”#ab995b” text_orientation=”center” disabled=”on” global_colors_info=”{}”]Légende ou copyright photo ou les 2.
Si pas nécessaire, aller dans l’onglet > Avancé > visibilité et cocher > Téléphone Bureau Tablette pour ne pas afficher ce champs[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.17.4″ text_font=”Raleway|600||on|||||” text_text_color=”#ffffff” text_font_size=”12px” text_letter_spacing=”1px” background_color=”#6e6e6e” text_orientation=”center” custom_padding=”10px||10px||false|false” global_colors_info=”{}”]
Adresse
[/et_pb_text][et_pb_text _builder_version=”4.17.4″ text_font=”Raleway||||||||” text_text_color=”#6e6e6e” text_orientation=”center” global_colors_info=”{}”]367 Route du Crêt
74120 Megève, France
Tél. : +33 (0)4 50 21 01 01
contact@fermedemonpere.com
fermedemonpere.com
Instagram : zannierhotels[/et_pb_text][et_pb_text _builder_version=”4.17.4″ text_font=”Raleway|600||on|||||” text_text_color=”#ffffff” text_font_size=”12px” text_letter_spacing=”1px” background_color=”#6e6e6e” text_orientation=”center” custom_padding=”10px||10px||false|false” global_colors_info=”{}”]
localisation
[/et_pb_text][et_pb_map address=”367 Rte du Crêt, 74120 Megève, France” address_lat=”45.8620322″ address_lng=”6.6259137″ _builder_version=”4.17.4″ _module_preset=”default” height=”300px” global_colors_info=”{}”][et_pb_map_pin pin_address=”367 Rte du Crêt, 74120 Megève, France” pin_address_lat=”45.8620322″ pin_address_lng=”6.6259137″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/et_pb_map_pin][/et_pb_map][et_pb_text disabled_on=”off|off|off” _builder_version=”4.17.4″ text_font=”Raleway|600||on|||||” text_text_color=”#ffffff” text_font_size=”12px” text_letter_spacing=”1px” background_color=”#6e6e6e” text_orientation=”center” custom_padding=”10px||10px||false|false” global_colors_info=”{}”]
contact
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