📍Vegan-ing In… Les Arcs, France 🇫🇷



“You’re sure!?”

I’m sure. Sans fromage.

“but you know that means no cheese?”

Yes. No cheese please.

“Vegetable pizza… No cheese”

Perfect. Thanks!

– The rest of the table orders –

The waitress looks back at me one last time.

“You sure?? No cheese?!”

Ok, we’re in a restaurant. Up a mountain. In France.

It was never gonna be easy.

Winter wouldn’t be winter without a trip to the Alps for a spot of Snowboarding fun. The area is not known for being a vegan paradise. As always, we took to instragram in the hope of recommendations but the best suggestion we had was to ‘pack the kitchen’ 😂


Thankfully, we’d booked a fully catered chalet and, while the ski company wasn’t the best for providing vegan options, our chalet hosts Maddy and Emma just happened to be the biggest legends in Les Arcs!

After a long day of boarding, Maddy’s tasty vegan delights made the return home all the sweeter. The lack of vegan supermarket supplies made the task of crafting tasty desserts a difficult one, but she somehow managed to smash it with a dash of soy milk and some badass baking skills.

Maddy did pass on her recipe wisdom so thought I’d share the love (to the best of my memory) in case you’re stuck up a mountain and in need of cake…


You will need:

  • 2 Tbsps Flour
  • 2 Tbsps Sugar
  • 2 Tbsps Oil
  • 2 Tbsps Soya Milk
  • 2 Tbsps Cocoa Powder
  • 1/2 Tsp Baking Powder

For the icing:

  • 50g Melted Dark Chocolate
  • 25g Soya Milk
  • 1 Tbsp Melted Vegan Butter

To make:

  1. Drop the cake ingredients in a mug
  2. Microwave for 60 seconds
  3. Mix together the icing ingredients and layer on top
  4. Enjoy in front of the fire




You will need:

  • 250g Plain Flour
  • 150g Sugar
  • 100g Melted Vegan Butter
  • 100ml Soya Milk
  • 200g Grated Carrot
  • 150g Sultanas
  • 1 tsp Baking Powder
  • 1 Tsp Vanilla Essence
  • 1 Tsp Cinnamon

To make:

  1. Pre-heat your oven to 190C / 375F
  2. Stir all ingredients together
  3. Transfer to a cake tin/ramekin and bake for 35/40mins
  4. Top with Lemon Zest



You will need:

  • 1 x Avocado
  • 3 Tbsp Melted Dark Chocolate Chips
  • 1 Tbsp Soya Milk
  • 1/2 Tsp Vanilla Essence

To make:

  1. Blend all ingredients and top with a raspberry or two!



You will need:

  • Sorbet

To make:

  1. Spoon it into a bowl.

Well, it’s just a vegan classic isn’t it?


Out on the slopes, we did manage to find a couple of places that would happily veganize their veggie options. “Sans fromage” are the two most important words you could learn as a vegan in the Alps.


📍 73210 Peisey-Nancroix, France

A little pizza place close to the scary MF that is the Vanoise Express cable car (if you know, you know.) Simo and I went for the Provencale pizza without cheese which was lovingly loaded with all the damn veg!


A top tip is to look for snack bars that don’t pre-assemble their panninis where you can bag yourself a mustard and tomato wonder like this. Be sure to specify no butter.



📍 Bar mont blanc, Les michailles, 73210 Vallandry

Another day another ‘sans fromage’ situation. Board your way down to the bottom of the Grizzly lift in Vallandry to Bar Mont Blanc. They have a number of veggie options including home made hummus and pitta. We ended up succumbing to the tempting charms of veggie pizza without cheese yet again.

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One of our twitter followers also recommended La Montagnole in Bourg St Maurice who actually have a Vegan menu which includes a seitan burger! 😱😱😱 Sadly we didn’t have time to check it out but it sounds like a certified winner!

If you want a view, and a guaranteed feed, the best way is to pack a lunch. Annoyingly, the hummus in most of the supermarkets seemed to contain crème fraîche (but whyyyyy?!🤷). We did, however, manage to find a nice vegan friendly guac but, if I’m honest, our most beautiful creations were salad and crisp sandwiches. 👍


Paprika pringles are always there for you!


Hot stuff – Chilli Heat Wave doritos!


Hopefully, the vegan love will eventually make it up the mountain but, until then, the key is to be super resourceful and as creative as possible, bring a shitload of supplies with you, or just have the best chalet hosts ever. (Thanks again Maddy & Emma).




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