Boucle de la Plagne - summer hiking trail

Small picnic area in the shade with tables and petanque court, located behind Cordon church. Water available on site.

Bar with atmosphere and character, occasional musical evenings... 2 free foosball tables, piano and guitar available, vinyl turntable, board games... foosball lessons on request...

Probably one of the most beautiful Baroque churches in Savoy, it is listed as a historic monument. Recently restored, it now looks as good as new. The gold-leaf gilding, carved wood and polychromy will delight your eyes.Fabulous Baroque decor. Notre Dame de l'Assomption church was built between 1781 and 1787. Its balanced, vigorous silhouette is refined by a bulbous bell tower with openwork lantern and twin bays resting on median columns. The last fire in 1973 was a major one, requiring the intervention of the "Monuments Historiques", who listed the building in 1974 and financed the reconstruction of the bell tower and a first stage of restoration. The steeple was clad in "patinated" (hot-painted) steel to imitate the rust of an 1816 tinplate. The sober exterior gives no hint of the superb Baroque decoration. Baroque aims to astonish and dazzle, and it achieves this through the effects of light and movement. The furniture, paintings and architecture are designed to evoke a strong sense of beauty, while at the same time suggesting that this earthly beauty is merely an illusion in the face of the true beauty of the divine world. Gilding, gold leaf, carved wood, polychromy - nothing is too beautiful to affirm faith. It borrows its azure from heaven, its purple from blood and its light from gold. The paintings, pictures and statues in our church tell the whole story of Christianity, and allow us to relive it in a few moments, especially the story of the Virgin Mary. drone-de-regard.fr/vr/facim/74_cordon.html

In the original farmhouse, the vertical axle was attached directly to the building's framework, and the arm was driven by a horse. The weight of the granite wheel is estimated at 600 kg. After being crushed, the apples were pressed.It's worth pointing out that this kanche is not here in its natural context, but comes from a private home. After being crushed in this kanche, the apples were pressed. The old lever presses used during the First World War have gradually been replaced by cheese graters. Sweet cider, or apple juice, should be consumed within a fairly short time, while "hard" cider can be kept in good cellars for 2 to 3 years, reaching 3 to 4 degrees of alcohol.

The sundial on the south wall of Cordon church was restored between 2009 and 2011. Its maxim: "the sun shines forever".It replaces a vestige of a declining afternoon dial, engraved and painted on plaster, neither lines nor numerals were visible - Style absent

Small café, bar and restaurant open all year round. Seasonally changing gourmet menus. Crêperie in high season.Small room and terrace, reservations recommended... You'll spend a gourmet moment in all simplicity.

In the construction of Cordon houses, the brace is an oblique wooden structural element that joins the post to the purlin. Out of 104 permanent houses surveyed in 2000, 754 engraved braces were inventoried.Under the ridge purlin, on the side with the most traffic, the owner would engrave at least his name and the date the house was built. These struts, called "éparon" in Arpitan and "boshè" when engraved, are adorned with religious motifs (Chalices, Tree of Life, Templar Cross, etc.), Savoy "lakes", religious and popular maxims: "Blessed be God" "Long live Jesus Mary". "In all seasons, God bless this house". "Life is short and death is certain". The reading of these inscriptions has been the subject of an interesting approach to the village, in two publications by the Association Cordon- Patrimoine d'Hier pour Demain": "Les maisons de Cordon" and "Ce que nous disent les boshè" available from the Cordon tourist office.

In Cordon, traditional farmhouses are part of the village's charm. They're easy to spot on a stroll, thanks to their local architecture.Most of the traditional farmhouses we see today date from the late 18th and early 19th centuries. Built to face the slope, the house faces east. Everything is designed to allow you to "look after" your animals, even when snow or cold, for example, prevents you from going outside.

Spaced 5 to 10 m from the house, these are stone constructions with solid roofs and frames. In 1920, there were 89 bread ovens in operation in Cordon. Today (2023), around twenty are still in regular operation.Nowadays, it's not uncommon to see smoke escaping from the mouth of one. Pain de Cordon Day is an authentic replica of a ritual that continues to this day, much to our delight. It takes place on the first Sunday in September. Bread: the general shape of bread is a ball 20 to 30 cm in diameter, weighing 1.5 to 2 kg. Various products are used to make it: flour, water, sourdough, wheat, rye, oats. During the war, when flour was in short supply, it was mixed with boiled potatoes without the skin. Only four decades ago, most Cordonnants made their bread every 15 days or 3 weeks. In local French, we say "Faire au four", the process of baking bread (kneading, heating the oven, cooking...). We'd knead between 20 and 25 kg of flour. The dough was left to rise in the bedroom or kitchen, in the heat, and then stored on a rack in the attic (a small building away from the main building, where certain foods were kept). It could be kept for 15 days to 3 weeks. Making bread was a laborious operation, but the delicacies that were baked afterwards were in some way a just reward, as was the warm piece of bread dipped in sweet wine, known in the local dialect as "Na Rusta". Today, 25 households in the village still bake bread in this way, for their own personal consumption. Originally, the vault was made of granite or lauzes (schist). The village had a mason who specialized in oven construction. The hearth had a slope of 5 cm/m. To build the vault, the mason stood in the center of the hearth and placed the stones around him. It took 5 hours to heat the oven, and then 5 hours to bake the bread. Then, as soon as refractory bricks appeared on the market and the railways were able to transport them to Sallanches, the ovens were transformed. Today, it takes 1 hour to 1 h. 30 to heat the oven and 1 to 1 H. 30 to bake the bread, depending on the outside temperature, without changing its taste. The temperature of the oven can be recognized by the color of the stones in the "gueule". If you baked bread in an oven you didn't own, you printed your mark with an engraved boxwood stamp (cross, square, parallel lines, etc.).

These are wooden constructions, on stilts, with a large threshold, often two storeys high, close to the house. They go by different names: raccards, mazots, but they all have the same purpose: to protect the family's wealth from the fire.Built at the front of the house in relation to the prevailing wind, and at a safe distance from the bread oven to protect them from any fire, they were mostly built in fir and dovetailed, with no use of nails or iron, except for the lock on the front door. Stilted to keep out the damp, with a high threshold and often two storeys high, they held the family's wealth! Not the gold and silver, but the important things! Bread when it was baked, cereal flours, pork cured in the chimney and therefore smoked, deeds of sale, purchase, inheritance of land, houses and woods. Passports, if you had one, not to mention the brandy used to "bouchonner" cattle, The famous Sunday best, which was just what was needed to get married.

Panoramic view of the majestic Mont-Blanc range. Nicknamed the "Balcony of Mont-Blanc", the village of Cordon offers a 360° panoramic view of the Aravis chain, the Fiz chain and the magnificent Mont-Blanc range.

The cuisine at the Hôtel Les Roches Fleuries restaurant is traditional, refined and gourmet, with Savoyard influences. You'll also find a "Fruitière" corner on the menu, featuring local specialties.As part of an eco-responsible approach, the Chef selects his suppliers with particular care. The hotel's main dining room and terrace offer panoramic views of the Mont-Blanc mountains. The cuisine is traditional, refined and gourmet, with Savoyard influences, using farm-grown produce. As part of an eco-responsible approach, the Chef selects his suppliers with particular care. You'll also find a "Fruitière" corner on the menu, featuring local specialties. Our beverages and wine list feature a range of organic and biodynamic products. In summer, the "Les pieds dans l'herbe" menu is available by the pool. It combines regional produce boards, fresh salads and the famous Roches Fleuries Club Sandwich.

The restaurant reveals the good taste of regional products through a refined, modern cuisine. Panoramic terrace and garden overlooking Mont Blanc;

The So'Chris restaurant, formerly La Ruche, changes name and owner in Cordon. Le So'Chris offers a home-made, seasonal menu, with the long-awaited return of pizzas.In the center of the village, with its glass-enclosed terrace and view of Mont Blanc.

Small convenience store with bread baked on the premises, various groceries, cheese and charcuterie by the slice...

Orientation table located in the village center, offering a circular view of the Mont-Blanc range, the Aravis mountains, the Aiguilles de Warens...

Cordon Tourisme welcomes you to the heart of Cordon, to provide you with all the tourist information you need about the village and its surroundings.At your disposal in our offices : - numerous brochures on the village and the valley - a program of seasonal events and activities, with the option of booking on site or online - a store with products from local artisans, local books and hiking maps - VTTAE rental outside winter season We also provide a postal service on our premises (except for the postal bank).