Hotel Gourmets et Italy
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TripAdvisor Reviews Hotel Gourmets et Italy Chamonix
Travel Blogs from Chamonix
... being extremely damp is home to many different
varieties of mushrooms, ferns and moss. On the way down we met up with an Adder
Snake which had just shed its skin.
The interesting part of the descent is that although it is
extremely steep and rocky, there are tracks that indicate that some maniacs
actually ride mountain bikes down these paths.
Eventually we arrived at a small group of chalets called
Gueuroz. These were probably holiday homes but a few ...
... move so looked for Rich to come and help me. he got me on my feet and took me to the grassy area where I tried to lay down as no way was I able to sit, most of the impact was on my lower spine and tail bone. I sat (sort of) for a short time but soon got back up and headed back into the water with Rich but only stood waist deep. Jan saw my fall so she and Chris soon came to check I was OK. Apart from being sore and uncomfortable I thought I was ok but about 15/20 mins later ...
... night's bad experience at the hut, we decided we are ready for a hotel--Our own room. Our own bathroom. Clean sheets. Delicious food. Warm, friendly people.
We are at a most lovely hotel, with the most amazing flowers I have ever seen. Wow! And the view from our balcony and room? My gosh, it looks out at a glacier- topped mountain that is so high you get get whip lash looking up at the top!
Sleep will be sweet tonight!
... and get going into town to make the most of the weather!
Usual breakfast, with pre-ordered baguette. Agreement was made that it is the best baguette we have had, and the croissant might have equals but not better. Totally delicious. And ordered an extra baguette to make into meat and cheese rolls to take on the hike!
Sam: OMG – is this the same place as yesterday? Brilliant sunshine and completely clear blue ...
... quite tasty, if not a quite messy to cook. The confit duck portions were preserved in a ton of duck fat, and extricating them from it was a little messy. Then cooking the rosti in duck fat seemed the obvious thing to do, except it took quite a while and it spat duck fat EVERYWHERE!
Despite the mess, it all tasted really nice. The duck was soft, juicy and falling off the bone tender, however it was a little too salty to be perfect. The sauce was also ...