About us

Our society ?

SERAC (Société d’Exploitation des Restaurants d’Altitude de Chamonix) was created in 2007. Its role is to manage a variety of restaurants, cafes and takeaway establishments in the ski areas throughout the valley.

Today, SERAC manages 6 establishments in 5 areas across the valley (Aiguille du Midi, Brévent, Flégère, Grands-Montets and Charamillon) :

  • 4 table-service restaurants: Le 3842, La Bergerie de Planpraz, L’Adret de la Flégère and La Table de Plan Joran. All of these restaurants obtained Maître Restaurateur titles in 2014 which were renewed in 2019.
  • 2 self-service restaurants: Le self de Plan Joran, Le Chalet de Charamillon.
  • 5 takeaway establishments/cafes: Le Summit 3842, Le Comptoir de Planpraz, Tendance Foehn, Le Spot de Lognan, Plan Joran, Le Chalet de Charamillon.
  • 1 Bar: Le Brev’Bar

Since 2019, we are also present in Megève with the Terrasse Café restaurant (at the top of the Chamois cable car in the Rochebrune ski area).

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Quality food at altitude !

Our values are :

“Hospitality, Quality and Speed”
Our restaurants favour local and fresh produce. We regularly conduct qualitative audits and do our best to respect the environment.

Local and fresh!
We use local produce to ensure high-quality food and contribute to the local economy. SERAC values locally grown produce and, therefore, offers high-quality and seasonal local produce to its customers. This approach is also more environmentally friendly.

Le Label Maître Restaurateur

Association française des maîtres restaurateurs Using fresh, local produce, applying good hygiene practises and hospitality and service quality, among other things, has allowed our 4 restaurants to obtain the Maître Restaurateur title. These titles were originally obtained in 2014 and then renewed in the spring of 2019.
The titles were awarded by the Prefect of the Haute-Savoie, following the conclusions of the audit reports carried out by certifying bodies.
The restaurateurs who have obtained this title must meet very strict, precise quality standards and criteria. They are, for example, obligated to cook on site, exclusively purchase certain products from artisans or independent SMEs, prepare all meals from scratch, work mostly with fresh produce, have a wide selection of dishes on offer (at least 4 options for starters, mains and desserts) and offer at least 1 daily suggestion for starters, mains and desserts.
In the spring of 2019, this title was also awarded to the Terrasse Café in Megève.

Further informations here : https://www.maitresrestaurateurs.fr

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