Another of the Italian restaurants in Chamonix, the organic L’impossible prides itself on using only fresh, seasonal produce in an attempt to snag the organic-loving, green-munching, hip hippy crowd. And it’s worked, with a cool crowd of regulars that flock for a creative menu headed up by chefs Auro Bucci and Takeshi Minagawa; included on it is wild deer ravioli with parmesan, smoked trout fillets with artichokes and fillet of deer with rosemary.
Auro, who owns the restaurant with wife Donatella, is himself a vegetarian so there is always an inventive selection for non-carniverous types. A special dessert menu features dishes without sugar, eggs, butter, milk or cream and includes almond pudding with chocolate sauce and warm carrot and almond apple tart. The restaurant itself is a converted farmhouse dating back to 1785; on the second floor is a large bread baking oven and the smell of fresh dough rising wafts throughout the space.