Restaurant d'altitude Le 2800, Slope-side restaurant in Les Menuires, France
Restaurant d'altitude Le 2800 is a mountain dining establishment located at the arrival point of the Pointe de la Masse gondola in Les Menuires. The kitchen prepares traditional French food using local ingredients sourced from the Belleville valley.
The restaurant was founded by Sebastien Cadet, Marion Cadet, and Chef Jean Noel Roux Mollard, establishing new culinary standards at the ski resort. This partnership has shaped the dining scene in the mountain area.
The menu showcases regional Savoyard dishes like tartiflette and cheese fondue that reflect the food traditions of the French Alps. These preparations follow recipes passed down through generations in the mountain communities.
The location is reachable via the Pointe de la Masse gondola, with return options through blue and red ski runs. This positioning makes it a convenient stopping point while exploring the ski area.
The kitchen prepares a seven-hour slow-cooked lamb shank and serves a signature omelet made with locally-sourced reblochon cheese from selected regional producers. These special preparations demonstrate the establishment's commitment to artisanal quality.
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