La Pierre Aux Loups - Châtel

I came with a group of my friends during a ski tour that I've been driving in Morzine/avoriaz for years, and was already at pierre aux loups. this time was the service but absolutely aggressive. it took so long to take our order, forget. about our drinks and then we asked about four times that our bill really took away from the quality of the food, which was great. I had a beautiful margarita pizza! the accompanying restaurant was clearly a real problem.

we have used this restaurant on ski holidays for 10 years or more. it was really good running, eating great, service great. since last year it has changed hands and has gone downhill. the personal did not seem to know which table was what was eating. poor, the kerl on the street could not work the credit card machine, making various families to scrabble around money. a real shame. avoid

the sign saw and the hill went up to the restaurant. not disappointed. had the trio of pizzas that had beautiful fresh torf. comfortable staff, good service. sad to be cloudy to appreciate the hopeful!

eat with a friend on our snowboard holiday. great location with great view. very good menu with a large selection of pizzas and traditional French meals. it is very cheap and generous in portions. we ordered the selection of cold meat to begin. which was beautiful, followed by a perfectly freshly cooked tarflette, my friend had the burger who was perfectly cooked again. despite the very busy at the time the service was very friendly staff, all the languages French and English, and the meals came fast. we finished our meal with a stunning house made cheesecake. will definitely be back and recommend pierre aux loups to everyone!

We have been visiting La pierre au loup on many occasion, and never been disappointed. The food is great and fresh, from the nicely garnished pizza to the more traditional savoy dishes. The staff is friendly and efficient. The chef is always happy to meet...his customer and get their comment on the food and the decor of the place. The price is really affordable and much less expensive than the previous price list under the old management. I recommand the croûte au fromage, the burger, or any of the pizza Definetely The place to go for a great lunch on the pistes.

Great staff and owner. Lots of fun with locals at the bar. Good food. Contrary to other comments, we did wait long to be served.

Visited with three friends hungry after a hard morning of skiing. We waited nearly half an hour between being seated and receiving our drinks. It was to be 75 minutes before we received any food – not so much as a piece of bread....I had chosen a simple cheese croute (a Savoyarde speciality). When this finally arrived, it had clearly been flashed under a grill to cook the top, but was stone cold (i.e. refrigerated) beneath. It also contained raw tomato (watery) and ham (not specified on the menu – so non-meat eaters should beware). I complained to the waiter. He shrugged, disinterested. I left, hungry. An utterly depressing experience, and quite definitely the worst restaurant I have yet encountered in a ski resort.

My experience of this restaurant was poor. We were seated and maybe 10 minutes later given menus, at which point we ordered drinks. These arrived over 10 minutes later, a frustrating start when a hard morning’s skiing had boosted thirst levels. We ordered food at...this point. An hour later, we asked where our food was and our waiter gave a “what can I do” shrug and disappeared. In another 10 minutes food arrived. We had ordered 2 pizzas, a cheese en croute, a pasta and a salad. I like cheese so was happy with my pizza. My friend thought the pizza far too cheesy and left half. The pasta was insipid and with very little sauce. The salad had almost no dressing. The cheese en croute was however a masterpiece of mediocrity, having a melted cheese top but with a watery and soggy bread base and worse, barely warmed through. This is basic Savoyarde cuisine, perfected in the mists of time and really hard to create with such paucity of skill. My en croute friend complained that his food was unacceptable and having invested an hour already and now very hungry, was not prepared to wait any longer so left for a bistro close by – there are many in this ski lift meeting point. On finishing, we asked for the bill which took around 15 minutes to come. The waiter had credited the cheese en croute and apologised, something which it appeared he was used to doing since he did so with little conviction. The table next to ours overheard us talking about our annoyance with the food quality and time taken to deliver it. They engaged us to share their similar, lengthy waiting experience and annoyance at the quality of food, in particular the 20 Euro dressing-less salad. They concluded that the management were simply not up to the job of restaurateurs, that they were likely economically challenged by way of not owning the building (unlike others nearby) and that the consequent high leasing cost meant that economies had to be made. If true, this would explain some of the issues. Management’s business plan had not satisfactorily considered how to deliver a quality experience within the financial constraints of their business’s costs – or to put it another way, they are willing to compromise the customer experience by not having the staff and capacity to deliver a quality service. I have seen some great reviews for the food – not entirely our experience – and some bad reviews, often for the service. The management has commented on the bad reviews along the lines; Paraphrasing…”we have a tough job because we don’t know from one day to the next how many people will turn up”. Yes, running a business is tough but here’s a key tip – let customers know how long they will have to wait when they arrive. That way, you can manage expectations by making your abilities clear and the customer can decide whether they are prepared to invest that time. Pizza restaurants around the world deliver pizzas quickly – it’s one of the quicker foods you will order. That is what is expected. “Do not come and then you complain that service is long. When it's full, it's full” See above. Let customers decide whether your terms of service are acceptable, don’t just seat them and make them wait an hour for food. If you don’t have the budget for greater capacity, be open about wait times. “You have nothing else to do than comment for your sake ????” Oh dear. You have been given an opportunity to look inwards, to understand where you went wrong, to identify areas where you could improve. You should be big enough to take criticism on board and welcome that feedback in an attempt to improve, to ensure future guests have a better experience. No one wants to spend time writing bad reviews, people want to enjoy their experience with you. When they do complain it is an opportunity to demonstrate your commitment to them and potential future guests. “for the price, we are cheaper than in Avoriaz and Tignes or Val Thorens, Les Menuires or or the Grand Bornand and La Clusaz, or Val d'ISERES or Chamonix, or even Paris.” The customer may find you expensive but laboriously criticising them for doing so appears childish. Anyway, what the customer is really saying is; “the cost of your food/drink cannot be justified because the overall experience was poor”. I think the following response to one complainer perfectly sums up the management’s ethos… “If you do not have time to eat … do not come to the restaurant, choose a self (service) or picnic room”. If you are hungry, I suggest you take their advice and go elsewhere.