Exceptional lunch at Mountain Hut La Pointe Percée

Cooking has always played an important role in Erell's life. It has enabled her to work in some of France's finest kitchens (Guy Savoy, Paul Bocuse), as well as taking her to the other side of the world (Australia, Mexico, Japan...).
Starter: fried soft-boiled egg in a crust
Main course: darphin apple with Savoyard heart, herb cream and vegetables
Dessert: blueberry matefaim revisited