Here, gather around a large table

Catering and meals

The advantages of our catering service

Our catering service, an immersion in the Savoyard terroir

The Refuge du Roc takes care of its visitors’ taste buds with a rich and varied catering service.

Whether you stop at the Refuge for a quick snack or for lunch, you will appreciate the authenticity of our menu, designed to fully reflect the flavours of the Savoy region.

The delights of Le Refuge du Roc

From takeaway picnic baskets to evening menus, including a selection of starters, main courses and desserts, Le Refuge du Roc caters to everyone’s needs and desires. We remain faithful to the spirit of Alpine mountain refuges by serving a single menu for our half-board guests.

Snacks and lunches can be enjoyed on our terrace overlooking the Génépy glacier. In the evening, you will be served in the dining room, where you can also enjoy the gentle warmth of the open fire. We know that the great outdoors often whets the appetite, which is why our dishes are both hearty and balanced.

Refuge du Roc and Savoie cheese: a long-standing relationship

Located on a centuries-old mountain pasture where bright green grass grows in abundance, the Refuge du Roc has a long history linked to… Savoie cheeses! We work with local cheese makers, whose Beaufort d’alpage d’été AOP (summer mountain Beaufort cheese) is sure to impress you.

Recognised as an AOP (protected designation of origin) since 1968, Beaufort cheese meets strict specifications designed to guarantee its quality and unique taste. The summer alpine Beaufort we serve at the Refuge du Roc is made exclusively from Tarine and Abondance cows, two purely local breeds, which must graze in alpine pastures above 1,500 metres during the summer. From milking to the release of the wheels after maturing, numerous checks are carried out to certify the authenticity of summer Beaufort. It is a sure bet that we are proud to introduce to our visitors, who we invite to discover it at the Refuge du Roc… whose chapel was once converted into a ‘cheese cellar’ by the alpine farmers!