Tag: border

Chamonix, the coolest place to relax and have fun just across the Italian border – Italian Cuisine

Chamonix, the coolest place to relax and have fun just across the Italian border


It is for everyone "Cham", the most glamorous center at the foot of Mont Blanc, just across the border from Italy. Walking through its streets you will hear at least three different languages, you will see young people from all over the world for work, study, or simply to have fun on the other 60 downhill slopes free that are part of the ski area. In addition to this, Chamonix is ​​the home of snowboarders and freerides, for stunts in fresh snow. Sports, but also relaxation in the suggestive Wellness Centers and Spas, as well as a lot of nightlife in the trendy clubs where the night is always young: all this is what awaits you as soon as you cross the Mont Blanc Tunnel.

Surrounded by some of the most beautiful mountains in the entire Alpine arc, between the peaks of the Aiguille des Grands Montets and the Bossons glacier, Chamonix is ​​the place to spend days surrounded by nature, walking along snow-covered paths, or romping in some of the adrenaline-pumping disciplines in fresh snow. And for the after ski, if what you are looking for is a stop in the name of tranquility and quiet, the hotel Le Hameau Albert 1er, Relais et Châteaux it's the place for you. The Carrier family, at the helm of this luxury hotel since 1903, awaits you to pamper you here, in this oasis of peace at the foot of Mont Blanc. Rooms with attention to every detail, with fireplace, family suites or independent chalets: you will find an answer for your every need. And inside the hotel you will find a spa with an outdoor heated swimming pool with a view of Mont Blanc and an indoor one, as well as a 2 Michelin star restaurant where you can choose from an à la carte menu or from three proposals at 73, 110 and 176 euros . In addition to this there is also a Restaurant de pays, where to taste the authentic mountain dishes revisited in lightness.

Le Hameau Albert 1er, 38 route du Bouchet, 74400 Chamonix Mont Blanc France

Tel: +33 (0) 450530509

info@hameaualbert.fr

If you prefer oriental disciplines such as yoga and meditation to skiing, rest assured, you are still in the right place. The Mont Blanc Hotel reserves an unmissable proposal: from 4 to 7 December, Anne Francin, professor of Prana Vinyasa in Paris, will be present at the facility. With her you can live whole sessions of exercises and meditations, use the spa with its 250 square meters by Clarins, as well as a heated swimming pool overlooking the Mont Blanc massif.

Hôtel Mont-Blanc Chamonix, 62 Allée du Majestic, 74400 Chamonix Mont-Blanc

Tel: +33 (0) 4 50 53 05 64

info@HMBCHAMONIX.COM

Just outside the center of Chamonix is ​​the B&B Chalet Kidou, the perfect place for those who love skiing, walking on the snow or hiking on glaciers. Located 4 km from the Aiguille du Midi cable car, Chalet Kidou offers accommodation entirely covered by free WiFi and free private parking. There are 4 rooms equipped with all comforts, in a relaxed and well-kept atmosphere.

Chalet Kidou, 70 Chemin du Fouffion Chamonix

www.bedandbreakfast.eu/

What to do, where to eat in Chamonix

The Montenvers train

The landscape around Chamonix is ​​one of those that take your breath away. If you do not want to miss an incredible panorama, what you need to do is to get on the Montenvers red cogwheel train, dating back to the early 1900s, which will take you to the foot of the Mer de Glace, the longest French glacier. Around you the most beautiful mountains ever, in a fairytale show. For those who do not suffer from claustrophobia there is also a visit to the ice cave, accessible with a 20-minute walk or by cable car.

Mer de Glace et train de Montenvers, 35 pl de la Mer de Glace, 74400 Chamonix-Mont-Blanc
Tel: +33 (0) 450532275
www.compagniedumontblanc.fr

Relax at the Chalet de Charamillon

For a break after skiing, or for a relaxing break between skiing, try it Chalet de Charamillon, where you will find a selection of typical dishes, as well as hand-made sandwiches or delicious hand-made cakes. Hot chocolate with the fresh cream or the classic "bombardini" are inevitable.

Chalet de Charamillon
Arrivée du télécabine de Charamillon
74400 Argentière
Tel: +33 (0) 450540472
www.restaurants-altitude.com

The spa

If you want to treat yourself to a pampering, no place will be able to satisfy you like them QC Terme, 3000 square meters of swimming pools, Turkish baths and wellness programs where you will be spoiled for choice. Immersed in a breathtaking scenery, you can choose from 30 practices that guide your multisensory journey, as well as an infinity pool that is mirrored by getting lost in the water of the adjacent alpine lake, with an unmissable view of the Bossons glacier. And then massages, remise en forme treatments, face care, to rediscover the pleasure of taking care of yourself.

QC Terme Spas and Resorts
www.qcterme.com/fr/chamonix-mont-blanc
Tel: +33458380110

Paragliding flight
For an experience that takes your breath away (and not in a metaphorical sense!) A paragliding flight that's what it takes. We fly with a professional master over the snowy peaks of Le Brevent and Chamonix, 20 minutes of true drunkenness suspended in the void. The appointment is at the paragliding school on 24 Avenue de la Plage, 74400 Chamonix-Mont-Blanc. Equipment and protections provided directly by the school.

www.getyourguide.it/chamonix-mont-blanc

To redo the load of energies, al Restaurant Le Cap Horn you can dine in a very nice and charming environment and at the same time with a very familiar atmosphere. A tasting menu or à la carte proposals will make you travel between the mountains and the sea, with Asian influences. Excellent desserts
Cap Horn, 74 Rue Des Moulins
www.caphorn.chamonix.com/france
Tel: +33 4 50218080

If instead the altitude does not disturb you, you must not get lost The 3842, a restaurant at high altitude (3842 meters above sea level!), reachable with the Aiguille du Midi cableway. The restaurant is a chalet immersed in the sky, from which you can have a 360 ° panoramic view of the entire Mont Blanc massif. The menu is succinct, and changes every week to take advantage of seasonal products. Reservations are required, there are only 26 seats inside!
Restaurant Le 3842
Tel: +33 4 50558223
www.restaurants-altitude.com/fr

La Ribolla di Oslavia: the vine that lived in the border

167562


Those were the years that followed 1918. These were the years of reconstruction, those in which the civilians were returning to the town of Oslavia and they were faced with the desolation of a country that had been canceled by the First World War. Those were the years that saw men and women start over and celebrate the end of the war with an impressive dedication to life.

167562Those were the years when he was digging in the rubble. There, under the rubble and the memories of a country that was, there were timid and strong branches of Ribolla; suffering but still alive, after having witnessed the worst scenarios of humanity. They were used to make the grafts and to make sure that life – of the plant and of the human being – would take off.

A difficult, hard, austere, decisive vine that seems to have absorbed every syllable of history and made it its own in the expression of its identity. Ribolla is not simply a plant or a variety of grapes: its soft and symbiotic familiarity with people and with the territory makes it an integral part of Oslavia itself. It looks like a white berry variety, but who knows and works for generations knows that its nature is that of a red. Its character is, its imprint and its stamp; it is its tannic contribution, the structure is and so is the composition of the grape seed.

All of her – "her", because, as local producers take a lot of stress, Ribolla "is female" – has the fabric of red. It is a rich vine, which needs poor soil. It gives the best of itself on the top of the hills and with the best exposure, despite being a variety that can rightly be called "introvert". And then, the peel.

That precious casket where she, Ribolla, hides the mysterious charm of her identity. He needs to express himself, like all those who have complex and long stories to tell. And she needs to be let her talk through that practice of maceration that years ago represented the daily life of local winemaking not only for red wines. After pressing the grapes, in fact, also for the white berry the marc were left in contact with the fermenting must, so that all the charge of their polyphenolic contents was transferred to it. For years this practice was shelved, in the name of conventional winemaking that respected the disciplinary criteria and responded to the demands of a market in search of white or red wines.

167565

Some time later, Stanko Radikon and Josko Gravner decided to give expression to their Ribolla: the Ribolla macerata, the Ribolla of Oslavia. Soon they all realized that this wine he escaped from the canons, categories and expectations of all kinds. It is not a white, but it is not even a red one. His imprint sapid mineral has the fineness of a white, yet his structure and thickness gustativo make it combinable with meat dishes and cheeses.

The Ribolla of Oslavia is a Orange Wine, daughter of Oslavia's mineral stratification of the ground – the ponca – and animated by a character all its own. There are no recipes or manuals for its vinification. There is the vintage imprint, which determines harvest time and duration of macerations, and there is the intersection of this vine with human sensitivity.

167568Today Ribolla di Oslavia is at a decisive turning point for the recognition of its identity in the eyes of the world. The six producers that make up the Ribolla Association of Oslavia – Dario Princic, Fiegl, Il Carpino, La Castellada, Primosic, Radikon – have signed the proposal for Production regulations of Ribolla di Oslavia, to present it officially to the Consorzio di Tutela Vini del Collio. The press is waiting for a response, as well as producers.

Meanwhile, Ribolla is there, perhaps waiting too, with the composure and strength of all time.

Sofia Landoni
November 2018

DISCOVER SALE & PEPE COOKING COURSES

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close