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Michelin Man – Benoit Vidal earns another Star

Imagine for a second you are a chef. Your food is your art, and you are working towards the moment when all your hard work pays off in the form of the highest honour a restaurant can receive. A Michelin Star. 
 
Well, ski resorts might be better known for their rustic cuisine and excessive quantities of fondue (not that I’m complaining; there is very little in life that’s better than a good fondue), but with luxury resorts bringing all kinds of upmarket bars, restaurants and shops to the table, ski resort food has long since moved up in the world.
 
Even so, that’s not necessarily what skiers headed to Val d’Isere will be looking for during their stay. After all, Val d’Isere infamously is home to some of the liveliest après ski this side of Austria, which doesn’t always conjure up images of great food in cosy little mountain huts. If you know where to look, that is exactly what you will be getting during your stay, of course. 
 
Benoit Vidal desert photo credit Fabrice Beauvois
Benoit Vidal desert photo credit Fabrice Beauvois
 
Why am I mentioning all of this now, you ask? 
 
L’Atelier d’Edmond, in the exclusive le Fornet area of the ever popular resort of Val d’Isere, has just been awarded a second star. The chef, Benoit Vidal, received praise for his use of local produce and the framework of the cuisine, accenting flavours by highlighting one ingredient with the use of another. 
 
Whilst that might sound like so much nonsense to you, that is the official explanation. 
 
Benoit Vidal food photo credit Fabrice Beauvois
Benoit Vidal food photo credit Fabrice Beauvois
 
As Val d’Isere’s only Michelin Starred restaurant, although several more feature in the Michelin guide, it is unsurprising that l’Atelier d’Edmond is one of the most popular establishments in the village. With the chef working “the mentholated accent of pine” and “the unusual taste of hay” into his cooking, it’s safe to say that the food in this restaurant pushes the boundaries of normal culinary flavours to create something new. 
 
For staff in the kitchen, receiving their second Michelin star is more than just an award. It’s the gold star (pretty literally, in this case) at the end of four years of hard work; something for the whole kitchen to be proud of and something to make working under the exacting standards of their illustrious chef worth every second. 
 
So if you’re headed out to Val in the near future, perhaps you’d like to check it out – you can tell us what exactly hay tastes like.