Le Cèpe

Galerie photos

Le Cepe, run by Catherine and Alain Plouzané, a chef is one of the jewels of gourmet traditional cuisine in Meribel.
The establishment was rewarded by the Michelin guide with a gourmet BIB and the title of restaurateur !

Both regulars to the resort and lovers of great food would be quick to recommend a visit to this restaurant. Even the most demanding of guests could not fail to be impressed by this establishment’s attentive service and sophisticated, varied menu, which includes fresh produce chosen by Alain.

An unmissable restaurant.

Mushroom enthusiast, Alain is happy to go for this season so appreciated mushroom to make the dishes he has the secret, to the delight of connoisseurs.

Coconut risotto of Saint-Jacques, porcini cream, creamy cappuccino of ceps or mushroom burger are showing.
And a medley of fresh wild fish, cooked or grilled just surprise you.

Grilled wild bass "manner Butterfly" Breton sole, Whitefish fillets of Lake Geneva, char ...

The sea to the mountains on your plate, pure happiness.

In his establishment consists of several rooms warmly decorated with local colors, Catherine the warm and friendly welcome, is pleased to offer quality food card.

Intermingle fricassee of sweetbreads with crayfish, kidney stew veal with chanterelles, nettle soup with snails, rabbit confit with pistachio ....

The best is to go there ...!

On the flowered terrace of the set, located near the ski slopes, guests can enjoy lunch and see the daily specials, the salads, fresh fish and delicious desserts.

Contact details : Le Cèpe

Catherine et Alain Plouzané
Immeuble Les MerisiersLe Plateau

+33 4 79 22 46 08

[email protected]


- Seven days a week

- Lunch, Dinner

- Open Winter-Summer.
- Terrace.
- Accessible by road and via the pistes.
- Reservation advised.

  • Top class
  • Traditional food
  • Cep mushroom specialties
Les plus

- Sophisticated cuisine.
- Carefully selected fresh ingredients.
- Attentive service.

Plan station