At Le Chalet, every dish passes through our open hearth, where smoke and flame do the work that ovens cannot. Rustic, bold, and deeply rooted in the seasons.
Herb-crusted dry-aged prime ribeye · roasted bone marrow · red wine jus · smoked salt
Line-caught Atlantic salmon · fennel & citrus beurre blanc · fried capers · dill oil
Carnaroli risotto · roasted marrow · black truffle · aged parmesan · parsley gremolata
Le Chalet is an intimate 34-seat restaurant where chef Mia Laurenti continues a three-generation lineage of alpine cooking. The open hearth — burning local oak and applewood — is the soul of the kitchen.
We work directly with small farms within a 100-mile radius, sourcing heritage-breed meats, wild mushrooms, and heirloom vegetables at their peak.