À MorzineThe 2025-2026 winter season promises to be as lively and gourmet as ever. With its revamped iconic venues, festive new addresses and showcased local produce, the Savoyard resort is reasserting its identity as an authentic and dynamic Alpine village.
Le Nouveau Tremplin: the rebirth of an institution
Almost 90 years after its creation, Le Tremplin at the foot of Pleney has been given a makeover by the Timpson family and the Flock Inns group.
From December 2025, a vast restaurant on two levels will offer a menu inspired by local and seasonal products, an enlarged terrace facing the slopes and a lounge bar decorated with artistic installations. Every afternoon, après-ski will be alive with live concerts and DJ sets.
In 2026, the establishment will complete its transformation with 12 top-of-the-range suites, combining gastronomy, conviviality and Alpine hospitality.
A new festive hub in the heart of the village
Morzine muscles its lively heart out with three complementary addresses: Le CrépûThis 25-year-old institution remains true to its identity as a friendly pub, serving carefully-crafted cocktails, beers of character and refined spirits.
But also Le Comptoir des Halles (formerly the Haka) brings a new street-food dynamic, with a vast foodbar and a large sunset terrace.
And Les Halles by Le CrépûThe newly refurbished Bistro completes the trio with a contemporary and colourful brasserie serving inventive cuisine: cuttlefish with parsley, linguine with cuttlefish ink, Castilian Angus chuck... This address combines bistronomy and creativity, ideal for a convivial lunch or an evening out with friends.
The Distillerie du Père François: a heritage reinvented
Established in the heart of the village since 1908, the Distillerie du Père François carries on four generations of know-how. Now run by Arnaud and Aurore Baud, it is open to the public with a production and tasting area.
Eaux-de-vie, liqueurs and gin are made in a century-old still, and sold directly alongside local alcohol-free products. The experience is rounded off by exhibitions, distillation demonstrations and themed aperitifs.
True to its sustainable approach, the distillery recycles agricultural waste, recovers rainwater and favours local construction.
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