Blossom & Weeds Foraged Flavour in the Heart of Morzine

Once interseason rolls around, the Morzine valley exhales. The chairlifts stop humming, the crowds thin, and the pace of life softens to a gentle rhythm. But make no mistake — there’s still plenty happening in this beautiful corner of the Alps. The quieter weeks are often when the best connections are made: old friends reappear, local faces you’ve not seen since December emerge from the woodwork, and a surprising number of events pop up — from classic pub piss-ups to gourmet evenings that feel a world away from winter’s chaos.

One of our favourite fixtures of the interseason calendar — for me and ma chérie — is Blossom & Weeds, the pop-up kitchen that’s quietly become one of the most exciting dining experiences in the valley. From the first popup at the ibex to satelliete and back to the IBEX we go at every opportunity, it would be nice if more private chefs were as committed as in sharing their creations with the masses.

Why Blossom & Weeds is Special

In a resort where burgers, pizzas, and cheesy comfort food tend to dominate, Blossom & Weeds offers something completely different. It’s creative, considered, and refreshingly local. Some ingredients are foraged, others are thoughtfully sourced from nearby producers — like cheese from Ferme du Caly — and every dish feels like it’s been crafted with equal parts passion and curiosity.

The menu changes with the season and, in many ways, with the land itself. What’s foraged, what’s preserved, what’s thriving locally — all of it shapes what ends up on the plate. But don’t expect a bowl of leaves and a drizzle of irony. What arrives in front of you is beautifully presented, balanced, and bold — a mouth-watering explosion of local flavours, treated with the kind of respect and creativity usually reserved for Michelin-starred kitchens.

On our last visit, we went for the naturally sparkling wine pairing — a perfect match for the wild, earthy, and floral notes running through the menu. Every dish felt like a story from the hills: familiar ingredients transformed by imagination and love for the land.

The Forager’s Touch

What makes Blossom & Weeds truly shine is the ethos behind it. The chef isn’t just cooking — she’s connecting with the landscape. Foraging isn’t a last-minute scramble for ingredients; it’s part of the joy. Each discovery informs the menu, and every service feels like an invitation to taste the valley in a new way.

That’s the magic of interseason in Morzine: when the rush fades, the real life of the valley has space to breathe. Blossom & Weeds captures that feeling perfectly — local, grounded, and a little bit wild.

Blossom & Weeds Pop-Up Kitchen 📍 Somewhere in Interseason 🍽️ Follow their next event on [Instagram / Facebook link if you have one] 🥂 A taste of the Alps you won’t find on a burger bun.