Aug. 13, 2012
-- La Marmotte is set in one of the oldest buildings in town, the historic Ice House. This 125 year old building once provided the people of Telluride ice, and now holds the rustic charm of La Marmotte. La Marmotte has ample sunny patios, a private 12 person chefs table, quaint dining room and separate bar. The personal, professional staff accentuates this dining experience.
Our wines have been carefully selected for their distinction;
we seek balance, finesse, and a vivid personality. the emphasis changes seasonally, to complement our nouveau french cuisine, and we challenge ourselves to discover examples of such unique expression on a global level. 'la marmotte' properly stores all wine in a controlled environment and serves it with love...salut!
La Marmotte’s menu changes nightly depending on what is seasonal and fresh. The chef /owner Mark Reggiannini will create special menus for requested special occasions. Our in house sommelier will choice wine paring for any menu.
A little about Chef Mark Reggiannini
Chef / owner Mark Reggiannini’
s philosophy on food is simplicity. He works closely with local organic farmers and combines classic French techniques. With simple fresh ingredients Mark creates his contemporary cuisine. He is able to keep the rich flavor and decrease the heaviness associated with classic French cooking. This highlights the bold essence of Mark’s cooking style.
After graduating from the University of New Hampshire Mark attended Culinary Institute of America in Hyde Park, New York. He then went to New York City to work with some of the worlds most respected chefs; Todd English of Olives, Scott Bryant of Vertis and Jean Georges Vongrichten. Before opening La Marmotte he was sous chef at Jean Georges’ Mercer Kitchen.