Christophe rod is a talented chef full of ideas. We knew him in La Roseraie, in Yvorne, then at the Auberge de Lavaux, in La Croix-sur-Lutry, and now we are delighted to find him at the panoramic Chalet les Fers, on the slopes, on the heights of Leysin.
As in Zermatt or Verbier, the chef has undertaken to offer here a culinary offer different from the usual mountain restaurants, with local products and a more exploratory menu: duck terrine, pan-fried foie gras in a sauce with spices, orecchiette Carbonara style with boutefas, poultry cordon bleu with Friborg vacherin and Grisons ham are tasted in a beautiful traditional chalet, on the edge of the track (or path in summer).
You might as well be warned, in this season, to get to Les Fers, you have to be a skier, enjoy snowshoeing or organize a snowmobile trip – when the restaurant is open. So much so that the locals wondered if the formula would find its audience… All the more so in the midst of covid. The answer is yes”. During the holidays, the formula literally hit the mark.
Faithful to the post
But now Nadine and Christophe Rod’s restaurant is obviously closed, like all the others. Encouraged by their success, they have therefore relaunched gourmet hot dogs and paninis which, in addition to the restaurant, delighted skiers at Christmas. On sunny days and during the February holidays, the couple will be loyal to the post with their gourmet take-away offer.
It must be said that Christophe Rod’s paninis are out of the ordinary. There are some with foie gras and candied red onions, others with goat cheese and, from February, they will also be available with smoked salmon. Enough to make you want to make the detour via the Irons! “Like our traditional hot dogs, they are served hot,” says the chef. “Because even when the weather is nice, and even if they can’t sit down, skiers like to eat hot.” Hey, what if we go skiing in Leysin?
Irons, route du Fer 26, Leysin (VD), tel. 024 494 10 72, take away Mon-Sun 9.45 a.m.-4.30 p.m. depending on weather conditions. Find all the articles in the “ “.
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