Levantine Cuisine in Val d'Isère: The Art of Sharing in the Mountains

Introduction to Levantine Cuisine: Philosophy and Tradition

Levantine cuisine is fundamentally a cuisine of place and community. It evolved in the Eastern Mediterranean region where three continents nearly touch—where African, Asian, and European influences have intertwined for millennia. Yet despite this geographic complexity, Levantine cooking maintains a clear identity: fresh, seasonal ingredients prepared with respect for natural flavors, generous use of herbs and spices, and an unwavering commitment to communal dining.

At its philosophical heart lies the concept of mezze—not merely small plates, but a complete dining philosophy. Mezze translates roughly as "sharing" or "appetizer," but this translation fails to capture its deeper significance. A mezze table is a democratic gathering space. No single dish dominates; instead, flavors, textures, and colors dance together in harmony. Each person chooses according to preference, and the meal unfolds through conversation, tasting, and community. This is cuisine designed for togetherness.

Levantine cooking also embraces the seasons with reverence. Winter brings hearty legumes and warming spices; spring welcomes fresh herbs and tender vegetables; summer celebrates tomatoes, zucchini, and fresh fruit; autumn brings squashes and deeper flavors. This seasonal awareness, combined with a respect for quality sourcing, creates food that feels alive and connected to its environment—principles that align perfectly with contemporary Alpine philosophy.

The spices of Levantine cuisine—sumac, za'atar, cumin, cinnamon, cardamom, and countless others—are not used recklessly but with precision and restraint. Each spice contributes specific warmth or brightness. Combined thoughtfully, they create layered, complex flavors that unfold as you eat. This is sophisticated cooking that never announces itself loudly; instead, it whispers its secrets progressively.

The Pillars of Levantine Cuisine

Mezze: The Art of Sharing and Balance

Mezze represents the heart of Levantine dining philosophy. Rather than sequential courses building toward a climax, mezze creates a tableau of flavors meant to be explored together. A traditional mezze selection might include hummus (chickpea puree with tahini and lemon), baba ghanoush (smoky eggplant dip), tabbouleh (fresh parsley salad with bulgur and lemon), labneh (strained yogurt served with olive oil and spices), kibbeh (meat and bulgur croquettes), and grilled vegetables.

What makes mezze transcendent is its balance. Creamy preparations contrast with fresh herbs; rich flavors complement acidic brightness; warm spices play against cool vegetables. Nothing is heavy; everything is approachable. A mezze table invites exploration without intimidation—you taste widely without commitment to grand portions.

For contemporary diners, mezze represents the perfect approach to dining: variety, lightness, and the freedom to create your own experience. No wonder it has become increasingly popular globally—it honors individual preference while celebrating communal gathering.

Grilled Vegetables and Meats: Technique and Respect

Beyond mezze, Levantine cuisine centers on grilling—not as a casual technique but as an art form. The fire imparts flavor through char while high heat caramelizes sugars and proteins, creating depth. Yet grilling in Levantine tradition requires restraint. Meats are seasoned simply—often just with olive oil, salt, lemon, and fresh herbs—allowing the ingredient to speak. A lamb kebab is about perfect lamb, kissed by fire and brightened by citrus and herbs.

Vegetables receive equal attention. Zucchini, eggplant, tomatoes, and peppers are grilled until tender and slightly charred, then dressed with olive oil, garlic, and fresh herbs. This technique celebrates vegetable quality while creating preparations suitable for vegetarians and meat-eaters alike.

Herbs, Spices, and Olive Oil: The Holy Trinity

Levantine cooking relies on a holy trinity: fresh herbs, carefully selected spices, and exceptional olive oil. Fresh herbs—parsley, mint, cilantro, dill—appear in nearly every dish, not as garnish but as essential flavor. Za'atar, a blend of sumac, thyme, and sesame, embodies the spice philosophy: simple, balanced, and bright. Olive oil isn't merely cooking fat; it's the foundation of flavor.

This simplicity is deceptive. Creating complex flavor with minimal ingredients demands profound ingredient knowledge and technical skill—qualities that define professional cooking.

Bread: The Staff of Life

Finally, bread is not accompaniment but co-star. Traditional flatbreads—lavash, pita, and others—are vehicles for dips, wraps for grilled meats, and vessels for communal eating. Fresh, warm bread elevates every element of a meal. At IMA, bread assumes proper importance, arriving warm and central to the dining experience.

IMA: Levantine Cuisine at the Peak of the Alps

IMA Val d'Isère represents a unique culinary vision: bringing Levantine and Mediterranean cuisine to one of Europe's most legendary ski destinations. Under the culinary direction of Chef Elie Fishmann, IMA honors traditional Levantine techniques and philosophy while celebrating the Alpine setting and contemporary sensibilities.

Chef Elie Fishmann brings profound knowledge of Levantine culinary traditions combined with classical French training and contemporary technique. His menu at IMA showcases this synthesis. Traditional mezze appear alongside grilled preparations that highlight Alpine sourcing. Seasonal vegetables replace unavailable Mediterranean produce. The result is authentically Levantine while respectfully acknowledging its mountain setting.

The restaurant's design reinforces the philosophy. The dining space balances luxury and warmth, contemporary style and tradition. Large windows frame Alpine vistas. The bar showcases exceptional spirits and signature cocktails that complement the cuisine. Yet throughout, the focus remains on food and community—on the joy of sharing exceptional flavors in magnificent company.

Menu Highlights at IMA

IMA's menu reflects the seasons while maintaining core Levantine traditions. Mezze selections always feature hummus, baba ghanoush, and seasonal preparations showcasing local vegetables. Grilled lamb, chicken, and seasonal fish appear regularly, prepared simply and served with fresh herbs and citrus. Vegetable preparations celebrate alpine produce—mushrooms, asparagus in spring, tomatoes and zucchini in summer.

Beyond the menu, Chef Elie Fishmann offers daily specials and chef's recommendations that evolve with ingredient availability and inspiration. Ask your server about these—they often represent the most exciting preparations and the chef's current focus.

The beverage program deserves equal attention. Beyond wine selections that honor both Mediterranean and Alpine traditions, IMA's cocktail program creates unique preparations that complement the cuisine—drinks that might feature pomegranate, cardamom, or fresh herbs, creating bridges between glass and plate.

Why Levantine Cuisine is Perfect for the Mountains

At first glance, the pairing seems unexpected. Levantine cuisine evokes Mediterranean warmth and Middle Eastern tradition; Alpine cuisine suggests hearty, meat-forward preparations and preservation techniques. Yet the fit is profound and natural.

First, both traditions prioritize community and gathering. Alpine culture celebrates mountain hospitality—the warmth of connection after outdoor exertion. Levantine cuisine embodies this philosophy through mezze and shared dining. Both say: "Welcome. Sit. Let us nourish you together." This alignment is fundamental.

Second, Levantine cuisine provides ideal nourishment after Alpine activity. The bold, warming spices—cinnamon, cardamom, cumin—provide comfort and warmth. Grilled proteins rebuild muscle after exertion. Yet the dishes remain light enough to digest comfortably. Bread and carbohydrates replenish depleted glycogen. The cuisine instinctively understands what a body needs after mountain adventure.

Third, the seasonal approach aligns perfectly with mountain awareness. Levantine cooking honors seasonal rhythms—using what's available locally and naturally. This resonates deeply with Alpine philosophy, which similarly respects seasons and sourcing. In winter, warming dishes and preserved elements; in summer, fresh vegetables and lightness.

Finally, the philosophy of fresh, quality ingredients over complex technique aligns with contemporary mountain values. Neither Levantine nor Alpine cuisine relies on artifice or grandstanding. Both celebrate respect for ingredients, thoughtful technique, and letting quality speak for itself. This is cuisine of substance, not theater.

At IMA, these principles converge beautifully. A meal begins with cocktails in the vibrant bar—connection and warmth. Mezze arrives—the community table, the democracy of flavors. Grilled specialties follow—proteins and vegetables prepared with respect and simplicity. Fresh herbs and citrus brighten every preparation. Wine flows, conversation deepens, the evening extends. This is exactly what Alpine dining aspires to be: nourishing, communal, memorable.