{"id":94263,"date":"2025-06-05T12:14:22","date_gmt":"2025-06-05T10:14:22","guid":{"rendered":"https:\/\/petit-montagnard.fr\/?p=94263"},"modified":"2025-06-05T12:20:11","modified_gmt":"2025-06-05T10:20:11","slug":"courchevel-local-produce-stunning-scenery-three-daltitude-farms-to-discover-this-summer","status":"publish","type":"post","link":"https:\/\/petit-montagnard.fr\/en\/courchevel-produits-du-terroir-paysages-sublimes-on-vous-presente-trois-fermes-daltitude-a-decouvrir-cet-ete\/","title":{"rendered":"Courchevel: local produce, stunning scenery... Here are three mountain farms to discover this summer"},"content":{"rendered":"
Far from the glitz and glamour of winter, Courchevel<\/a> hides another facet of its identity in summer. Here, between lush green mountain pastures and majestic peaks, mountain farming keeps its traditions alive. Three emblematic farms bring this Alpine heritage to life, offering visitors an authentic immersion in ancestral know-how.<\/strong><\/p>\n\n\n\n At an altitude of 2,000 metres, in the heart of the Ariondaz mountain pastures, \u00c9mily and Bernard Chardon have transformed their old maturing cellar into a new dairy. a cosy farmhouse inn<\/a> and friendly. Their herd of 70 Tarines graze the mountain's flower-filled meadows from mid-June onwards, producing milk of exceptional quality.<\/p>\n\n\n\n READ MORE:<\/strong> Local produce, award-winning restaurants... New gastronomic experiences to discover this summer in the 3 Vall\u00e9es<\/a><\/p>\n\n\n\n On the plate, the farm's products take pride of place: home-made charcuterie, tasty cheeses, simmered dishes and Savoyard specialities. The highlight of the meal is a new twist on the famous tiramisu, in which s\u00e9rac, a fresh cheese made from whey, replaces mascarpone. Visitors can also watch the cheese being made before having lunch in front of the Moriond mountain pastures, under the peaceful gaze of the cows. A truly timeless experience.<\/p>\n\n\n\n Clinging to the heights of Courchevel 1850, the Pralong farmhouse is steeped in the history of the resort. In the 1930s, skiers and mountaineers would stop here before climbing the surrounding peaks by leg power. Today, Patrice Deschamps is still carrying on the pastoral tradition with his 100 dairy cows.<\/p>\n\n\n\nLa ferme auberge de l'Ariondaz: gourmet delights at its best<\/strong><\/h2>\n\n\n\n
The Pralong farm: between memory and transmission<\/strong><\/h2>\n\n\n\n
