Discovered

“The Communauté de communes made me think about a number of ecological issues. We carried out an energy audit, changed the tap pressure and upgraded the boiler. As regards purchasing, we look for seasonal produce sourced as close to home as possible, so local, except for the vegetables which are Mediterranean, but French. We were enthusiastic about this all-organic project, with its zero kilometre constraints, 100% home-made food and outstanding quality, etc., but at Courmayeur, it was impossible. Whereas Chamonix is a very enriching hub for exchanges. Sometimes in the restaurant, there is one table of Saudi Arabians, another of Swedes and another of Chinese… in Italy, each person works for himself, but here there is a real sense of unity and a desire to join forces. ”

Donatella Bucci (& Martha),
restauranteurs

Discovered

Donatella Bucci left the Val d’Aoste in 2009 to open the Italian restaurant L’Impossible. With her responsible, organic, gluten-free food, she believes that only in the Chamonix Valley could such an experience be successful.

Original recipes, where everything seems possible:

www.restaurant-impossible.com

Donatella Bucci (& Martha),
restauranteurs

Discovered

“We bake our own bread using fresh yeast, but in Servoz, Gérard Berrux, who has opened an artisan bakery called Le Pain de Chibon, makes great bread just like it used to be, using stone-ground flour from his mill… You can tell he’s passionate about it! “

Donatella Bucci (& Martha),
restauranteurs