{"id":94753,"date":"2025-07-18T12:40:52","date_gmt":"2025-07-18T10:40:52","guid":{"rendered":"https:\/\/petit-montagnard.fr\/?p=94753"},"modified":"2025-08-19T15:50:02","modified_gmt":"2025-08-19T13:50:02","slug":"taking-customers-on-a-journey-between-savoyard-specialities-and-recipes-from-all-over-the-world-this-restaurant-is-shaking-up-the-codes-of-resort-cuisine-at-arc-1600","status":"publish","type":"post","link":"https:\/\/petit-montagnard.fr\/en\/faire-voyager-les-clients-entre-specialites-savoyardes-et-recettes-du-monde-entier-ce-restaurant-bouscule-les-codes-de-la-cuisine-de-station-a-arc-1600\/","title":{"rendered":"\"Taking customers on a journey\": from Savoyard specialities to recipes from all over the world, this restaurant is shaking up the codes of resort cuisine at Arc 1600."},"content":{"rendered":"

Bourg Saint Maurice - Les Arcs<\/a> - At first glance, the fa\u00e7ade is discreet, almost hidden behind the sunny terrace. But as soon as you step through the door, you're in for a real world tour. Since December 2023, \"\u00a0NAWI Restaurant<\/a>\u00a0\"Arc 1600 offers a unique culinary experience: resort cuisine that's unlike any other, born of a fusion of Benin, Savoyard traditions and recipes from around the world.<\/strong><\/p>\n\n\n\n

At the helm is Nad\u00e8ge Le Mazier, a pastry chef by training, a self-taught chef and a one-woman band in both the kitchen and the dining room. \"I am the restaurant<\/em> she says with a smile, in between services.<\/p>\n\n\n\n

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(Photo \u00a9 NAWI Restaurant)<\/figcaption><\/figure>\n\n\n\n

Everything is homemade, from the dish of the day to the pastry, and everything tells a part of her story, from Douceur de Nad\u00e8ge (her former pastry shop in the South-West) to the pianos at NAWI Restaurant.<\/p>\n\n\n\n

between Korma and tartiflette revisited<\/h2>\n\n\n\n

The \u00e0 la carte menu breaks down all boundaries. Korma chicken is served alongside ramen soup, sea bream from Bijuy is served alongside chilli tartiflette, and even the Savoyard fondue has a peanut butter twist. <\/p>\n\n\n\n

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(Photo \u00a9 NAWI Restaurant)<\/figcaption><\/figure>\n\n\n\n

The regulars keep coming back for more. \"These three dishes, I can't take them off, they're a hit. <\/em>And if you add to that a tiramisu with Timut pepper, coffee and speculoos, or a Globetrotter Buddha-bol combining falafel, hummus, Thai marinated chicken and cherry vinaigrette, it's clear that the menu is designed to surprise without ever confusing.<\/p>\n\n\n\n