Remarkable climb of Cordon - Cycling itinerary

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

This block of glacier-deposited granite is the highest in the Mont Blanc region.Carried by the glaciers during the last Würm glaciation and deposited there when they retreated, these boulders are found mainly on the outskirts of the upper Arve valley: Bois des Amorands, Combloux and two remarkable ones in Cordon. The highest of all is located at L'Herney, at an altitude of 1,550m. Another very large one has been worked by a Tombales stonemason since around the 1950s! From time immemorial, there have been people in the village who knew how to work granite to make basins, millstones, door lintels and the like.

Xavier and his team offer all kinds of bread, pastries and desserts all year round.

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.

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.).

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.

Summer cuisine is distinguished, light and colorful... A feast for the eyes and taste buds alike, with new flavors and reinterpretations of the classics. Pastries by Youri Neyers.A breathtaking view of the Mont Blanc range: a journey into the heart of time and nature, a promise kept by Mireille for 31 years. Mireille has transformed her family's barn, perched high above Cordon, into a grand inn offering a warm welcome. In the kitchen, her daughter Nadia lets her creativity and talent shine through. Inspired by an extraordinary panorama and nature, the chef offers two different menus depending on the season. "Our cuisine is 100% made with our little hands and all our heart". "Fresh, quality produce is our Charter: In winter, the ideal address for a dish of the day or a specialty before hitting the slopes. In summer, the cuisine is more refined and distinguished. In summer as in winter, the little snack is always topical, as is the menu of ice creams and gourmet pastries from Youri Neyers.... The hardest part is choosing! Green spaces with deckchairs, swing, boules pitch and table tennis for young and old. Chez Mireille" is committed to environmental protection: more information here: www.cordon.fr/nos-partenaires-engages.htm

Quality cuisine inspired by local produce and the seasons, regional specialities; menus and a la carte; service in the restaurant or on the terrace facing Mont Blanc.The chef prepares a different menu every day, using fresh, seasonal produce and offering quality, home-cooked dishes and regional specialties that will satisfy both gourmets and those who appreciate traditional cuisine: blanquette de veau, foie de veau à la lyonnaise, poêlée de grenouilles aux fines herbes, magret de canard au miel des Alpes ... not forgetting the famous Farcement de Cordon. Local fish are also featured, such as perch fillets or Lake Geneva féra.

Gourmet cuisine at the refuge restaurant, located in a natural setting at the gateway to the alpine pastures, and also on the edge of the ski slopes, with an exceptional panoramic view; crêpes and afternoon bar;Owners Djamila and Michaël have taken over the reins of Le Refuge restaurant in Cordon. They are 2 enthusiasts, who worked together in the catering trade some twenty years ago, and a solid friendship began. They have each acquired their own know-how on the surrounding trails. Both the welcome and the service are simple and straightforward. The cuisine, prepared in-house, offers a winter and summer menu, as well as a spring and autumn menu and a weekly suggestion menu. From either the panoramic terrace or the finely-decorated indoor dining room, you'll be facing the magnificent Mt Blanc chain in its entirety (a natural setting found in the last scene of the film Tatie Danielle). Inside, the blond wood on the walls sits alongside a vaulted ceiling of Tuff stone and a corner fireplace. You'll feel soothed and sheltered, just like in a mountain refuge. Just 10 minutes from the center of Cordon, in the direction of the ski slopes, access is by any vehicle on a tarmac road, right up to the front door outside the snow-covered winter season. In this case, you can either drive a fully-equipped vehicle to within 30 m of the establishment, or put on your skis, snowshoes or good hiking boots. -Refuge speciality: fishermen's fondue with fresh fish (book 48 hours in advance). - Mountain specialities - Cuisine based on local produce - Barbecue on the terrace for lunch and dinner in summer

Just a few kilometers from Megève, with a breathtaking view of the Mont Blanc chain, Restaurant Chez Alcide is an all-wooden chalet with a superb terrace, built at the time of the birth of the Cordon resort.In the 60s, Brigitte Bardot was a regular visitor. In winter at the foot of the slopes and in summer in the heart of the green meadows, facing the eternal snows, this historic and mythical place has kept intact its cachet of yesteryear, at once intimate, cheerful and warm.

This winter 2025, the Hotel Restaurant des Rhodos will be serving traditional local dishes in the evenings only.

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...

Terrace at the ski area reception chalet, with free access. Picnic tables and orientation table at your disposal.

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).