Blossom & Weeds Foraged Flavour in the Heart of Montriond

Once interseason rolls around, the 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. We love that private chef Rachelle, the genius behind Blossom and Weeds, comits to sharing her 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, Rachelle, 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. In Rachelle’s words:

“…something about why you forage and how it came about and why people love it. Whatever you want long or short…”

That’s the magic of interseason in Montriond, Morzine and beyond: 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.

Private Chef, Home Delivery, Events, Weddings and Popups

Private Chef, Home Delivery, Events, Weddings and Popups, these are the ways you can sample the amazing Blossom and weeds. There is a popup at the Fat Fox Lodge Sepetember 11th and 12th 2026, spaces are limited now but if there is enough interest maybe Rachelle would consider a third night, connect with her below. Otherwise if you can’t book for a private meal, miss out on interseason life or like me dont like planing, dont worry there is the possibility to have food delivered to your door or even kitchen, complete with re heating instructions - great food open and avaiable to all, which reminds me of the very heart and spirit of Restraunts - born in France out relvolution, by the people for the people!

Blossom & Weeds Pop-Up Kitchen 📍 Somewhere in Interseason 🍽️ Follow Blossom & Weeds on Instagram & Facebook, or contact Rachelle via he website, all links below! 🥂 A taste of the Alps you won’t find on a burger bun.

If you’re a private chef running a popup then let us know. Likewise if you are a private chef interested in runnning a pop up we would like to hear from you.