L'Eskis: a mountain restaurant in the heart of Les 3 Vallées, blending Savoyard tradition and conviviality

A family story and a passion for cooking

L'Eskis grew out of a family partnership between chef Edgar and his father-in-law Éric, who owns the restaurant. Edgar grew up in Savoie, in a household where cooking held a central place, shaped by his region's culinary traditions and by many seasons working in restaurants.

Looking back on his career, Edgar recalls preparing Savoyard dishes with his grandmother as a child, memories that have shaped his cooking ever since. Backed by a loyal team at L'Eskis, he serves simple, generous dishes on a menu where every ingredient is chosen with care.

Authentic flavours and local produce

L'Eskis prioritises quality and provenance, favouring supplies from regional producers. The meat comes from Chambéry, while the cheese and charcuterie are chosen from an artisan producer in Les Menuires.

This same care shows in the restaurant's signature dishes: the Royans gratin, a pastry-crusted forest soup, and diots (Savoyard sausages) served with polenta. The burgers, now a house signature, come in several versions to suit different tastes.

Edgar regularly adds new recipes to the menu. Trout fish and chips has recently joined the line-up, an Alpine take on the British classic that has won over diners.

A warm atmosphere beside the pistes

L'Eskis is more than a restaurant: it is a meeting point for skiers, ski instructors and regulars who return every season. A close-knit team creates a warm atmosphere, welcoming every guest with enthusiasm. Some seasonal staff come back year after year, adding to the restaurant's warmth.

For a quick break between runs, the snack bar run by Lilian, Edgar's business partner, serves sweet and savoury snacks continuously until 5pm. Sun loungers beside the pistes offer a sunny spot to relax.

Key points

1. L'Eskis, a mountain restaurant, grew out of a family partnership between chef Edgar and his father-in-law Éric, who owns it.
2. The meat served comes from Chambéry, and the cheese and charcuterie from an artisan producer in Les Menuires.
3. Trout fish and chips, an Alpine take on a British classic, is among the menu's new additions.
4. A snack bar run by Lilian, Edgar's business partner, serves snacks until 5pm for a break between runs.
5. Sun loungers beside the pistes offer a sunny spot to relax.