La Marmotte

Only on does your batch of spiced nuts accidentally crack into a 💗! Come taste them for yourself on our rotating imported fromage plate. 🧀🇫🇷

Look what just arrived from our cheese importer, !

Goat’s milk ricotta salata made by Fratelli Pinna in Sicily and Ubriaco Al Prosecco made by Sergio Moro in Veneto. Ubriaco Al Prosecco is a cow’s milk cheese that is bathed in Prosecco and aged for a minimum of 6 months🥂. “This creamy yet crystalline paste develops delicate floral aromas and hints of pear and golden apple,” and will pair beautifully alongside of the Prosciutto San Daniele DOCG that will arrive from Fruili tomorrow and the wines that will be pouring for us.

We’re counting down the days until our multi-course food and wine pairing dinner with THIS coming Tuesday 1/23 @ 6:30 pm. 🌟

is thrilled to step back into her Italian roots and feature a menu curated around Italian cuisine, harmonizing both imported Italian ingredients with local and seasonal Colorado fare. 🏔️🇮🇹

Thanks to everyone who has purchased tickets already! Limited tickets remain so don’t wait to reserve your seat! Call La Marmotte directly at (970)728-6232 to secure yours today.



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TUESDAY JANUARY 23•6:30 pm•La Marmotte
A multi-course food & wine pairing experience featuring Master Sommelier, Bobby Stuckey, with culinary pairings by La Marmotte’s, Chef Maggie DeMarco.

Tickets on sale starting today! Limited seating availability. Call La Marmotte directly at (970) 720-6232 to reserve your seat.

As the founder of the James Beard Foundation Award-winning and Michelin-starred Frasca Hospitality Group, Bobby Stuckey stands out as one of the industry’s most respected and decorated operators, boasting the title of Master Sommelier. With nearly four decades of experience, Bobby’s journey from busboy to renowned Master Sommelier, restaurateur, winemaker, and cookbook author reflects his lifelong dedication to hospitality. His impressive career includes notable roles at The Little Nell and The French Laundry, earning accolades such as Wine Spectator’s Grand Award and the James Beard Foundation’s Outstanding Wine Service award. Teaming up with business partner Lachlan Mackinnon-Patterson, they fulfilled their vision of creating the “best neighborhood restaurant in the world” with the opening of Frasca Food and Wine in 2004. Their culinary venture expanded to include Scarpetta Wines and a diverse portfolio of restaurants in Boulder and Denver. Noteworthy establishments under the Frasca Hospitality Group umbrella include Pizzeria Alberico, Sunday Vinyl, and Tavernetta, each celebrating the rich tapestry of Italian and European-inspired cuisine. In spring 2024, the group will unveil Osteria Alberico in Englewood, a testament to their passion for Italy’s culinary traditions. Beyond his thriving culinary ventures, Bobby remains an advocate for the independent restaurant industry’s sustainable future, contributing as a founding member of the Independent Restaurant Coalition.

Happy Halloween from one of La Marmotte’s many four legged family members, Parker! 🐕😇❄️👻

Congratulations to our most recent culinary extern, Robert Hojonaki for his graduation from Auguste Escoffier School of Culinary Arts! On Tuesday, Chef Maggie, Jackson, and Robby went to Escoffier’s Boulder campus to connect and interview students to recruit our next La Marmotte Externs. Because Robby opted to not travel back to Boulder from Telluride to attend his in-person graduation ceremony a couple weeks prior, while on campus we were able to cheer Robby on as he officially completed his degree with a private graduation ceremony with President of the Boulder Campus, Chef Kirk Bachmann! We’re so proud of Robby and his growth this summer. Robby will be returning to our team this winter season and we can’t wait to see what he’ll accomplish!

What a remarkable season it has been! We delighted in welcoming diners from both near and far.

Beyond our regular services, this season was a whirlwind of exciting and new experiences. We had the privilege of being asked to participate in two prestigious food and wine festivals, curating and presenting an 8-course dinner paired with wines by and Eric Solomon (). We collaborated with a nominated Best Chef, Chef , for a multi-course lunch complemented by wines from . It was a weekend filled with a myriad of culinary events with renowned chefs from all over, and it was such an honor to cook at the Grand Tasting among some of the industry’s most notable at the . We had the honor of hosting and cooking for several beautiful celebrations, including a wedding for one for our very own Maitre D, . We participated in the Taste of Telluride, contributing to the raising funds for Telluride’s . We hosted another amazingly successful extern who will be joining our team full time in the winter! We continued to mentor and train our team of hungry and eager young chefs, with one of our past culinary externs, being promoted to a Demi-Sous Chef role. Hosted in celebration of the debut of the Bouffant . To top it off, we had the once-in-a-lifetime opportunity to collaborate on a menu and cook alongside the culinary legend, Chef

I’m immensely proud of our dedicated team for their growth and for rising to new heights this summer. La Marmotte will be closed until December 14th, but please stay connected with us here for recaps of our summer and sneak peeks of what’s in store for this winter!

Now, we’re off to Denver to celebrate, recruit our next externs from , and dine at some of ’s latest additions in Colorado, including .

We extend our heartfelt gratitude to all of you for your unwavering support and shared affection for our quaint and special French restaurant. See you in December! 🥂

-Chef Mags

It’s Sunday and you know what that means! 2-course special menu with wine pairings for $55!

This week we’re so excited to feature a special dessert for the 2nd course from our Executive Sous Chef, Santiago Hernandez.

Santi prepared a layered opera cake of coffee liquor soaked chocolate sponge cake, caramel buttercream, and chocolate ganache. He is serving it alongside of compote of local cherries. We are pairing this course with Kopke 10 year Tawny Port.

We’re so proud of Santi and his hard work and dedication bringing his idea to life! 🍫🍒☕️

Happy Jazz 🎼🎷come in to celebrate with $2 oysters at the bar from 5-6! Fresh Blue Points and Hog Islands were just delivered! 🦪🍋

Hello! Chef Maggie here 👋
I am so excited to partner with Telluride Reserve for a truly unique food and wine affair. Telluride Reserve will take place August 17–19, bringing together the industry’s cutting-edge talent, for three days of intimate lunches, dinners and seminars.

I invite you to join me and Chef Lindsay Autry at A Lunch Above and Beyond for a once-in-a-lifetime culinary collaboration in a private home, fusing Colorado traditions and Southern flare. Come say hello, as I’ll be mingling with guests at the Sunset Welcome Reception on The Peaks Mount Wilson Terrace. To cap the weekend, I’ll be cooking on Saturday at the grandest of Grand Tastings.

Reserve your seat at the table. Visit telluridereserve.com for the full list of other amazing chefs, wineries, seminars, lunches, dinners and events.







https://telluridereserve.com/

Tonight only!!📣
Chef’s 3-course tasting menu for $62. Amuse bouche: Bucheron vol-au-vent. First course: marinated heirloom tomatoes • charred eggplant purée • red wine vinaigrette • lemon cucumber • tempura squash blossom • chive blossom • pistou. Main course: Idaho Trout Grenobloise • beurre noisette • haricot verts • lemon • caper • brioche • parsley. Dessert course: our classic vanilla bean creme brûlée.

We will still offer our a la Carte and regular pre-fixe menu for $85 with expanded options!

$1 oysters will return next week! Thank you for the overwhelming support in our first weekend of the summer season. Our cooks got plenty of practice shucking oysters 😉

See you tonight! 🥂

We are back safe and sound after an amazing trip to Oáxaca! More photos and videos to come from our travels! Thanks for following along🤩

Still thinking about the amazing dinner we enjoyed last night! was nominated by Travel and Leisure magazine for Best New Restaurant in 2015 and is highly ranked among restaurants in Mexico. The chef, Rodolfo Castellanos, was the winner of the first edition of Top Chef Mexico and is exquisitely talented! The menu and food at restaurante Orígen “preserves the traditions of Oaxacan gastronomy, but adds a contemporary touch that translates into sophistication (Orígen).” The flavors and presentation were so memorable! Thanks Chef Rodolfo and the team at . Come visit us in Telluride!

¡Saludos desde México! 🇲🇽🌵🌶️🌽🌮🫔 Follow along as our owners, Josh and Melisa, our Chef de Cuisine, Maggie, and our Beverage Director, Colin, explore the food, beverage, and culture of Oaxaca over the next week! #researchanddevelopment #travel #mexico #oaxacamexico #culinarytravel #mezcal

Wow. What a season it was! Our team is enjoying some much deserved rest from the restaurant- but be sure to still follow along to see what we’re up to over the next month! La Marmotte may be closed until May, but our team of chefs will stay busy with research and development through traveling and tasting! First destination - Mexico! Follow Chef Maggie along next week as she explores the beautiful culture and cuisine of Oaxaca with owners Josh and Meli! 🇲🇽 then we’ll head up to NY to visit former extern at the and dine throughout NYC!🌃

Check out the marbling on the short ribs for our classic Beef Bourguignon! Braised low and slow until its so tender that you won’t even need a knife!

Come in tonight to check it out and tell your server Chef Maggie sent you 😉🥂

Our Maître D, , training our team of servers on fine dining service, table maintenance, and hospitality. Our teams are hard at work both in the dining room and kitchen preparing to welcome you back into our restaurant. We are officially open to the public this SATURDAY 12/17. Make your reservations now as we are filling up fast! Open table button now on our profile. 🥂

A classic dish and favorite among our diners will be returning this winter season and with a couple new changes! Gold label Wagyu beef tartare • farm egg yolk 2 ways (raw & cured, shaved) • garlic aioli • house made whole grain mustard • cornichons

This winter we will offer the option to add to your beef tartare!

From our caviar supplier: “Sturia is present from egg to egg. Our sturgeons are born and grow with us, in our own aquaculture farms in Aquitaine, France. Our caviar is then produced by hand, according to [tradition.] This presence throughout the chain, from the birth of our sturgeons to marketing, allows us to ensure strict traceability of our caviars. From the Acipenser Gueldenstaedtii sturgeon.
Sturia Classic Osciètre caviar is a real French caviar (Sturia).” Few caviar suppliers can claim to work from pond to plate and be as precise in curing as Sturia is (Saisonnier).”

Fun fact! Did you know, “sturgeon are one of the world’s oldest species going back 250 million years, having survived the dinosaurs (Classic).”