Reservations - La Marmotte

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Home
About
Our Menu
Reservations
Externship
Press
Contact

Come dine with us

Make your reservation below using Open Table, or contact us directly at 970.728.6232.

150 W San Juan Ave
Telluride, CO 81435

marmottelluride@gmail.com

© Copyright La Marmotte. Site Design: Chair 8 Design.

Dining hours

Monday 5:00 - 9:00

Tuesday 5:00 - 9:00

Wednesday 5:00 - 9:00

Thursday 5:00 - 9:00

Friday 5:00 - 9:00

Saturday 5:00 - 9:00

Sunday 5:00 - 9:00

Instagram

Only on #ValentinesDay does your batch of spiced n

Only on #ValentinesDay 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, @

Look what just arrived from our cheese importer, @italcofoodproducts!

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 @bobbystuckeyms will be pouring for us.

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

@chefmaggiedemarco 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.

@visittelluride #ricottasalata #ubriacoalprosecco #foodandwine #italiancuisine @michelinguide #terrior #prosciuttosandaniele #coloradoeats

📸 @geoffrey126

TUESDAY JANUARY 23•6:30 pm•La Marmotte A multi

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.

#foodandwine #Scarpettawines #VisitTelluride #JamesBeardFoundation #Michelinguide @visittelluride @visitcolorado @magdemarco @chefmaggiedemarco @bobbystuckeyms

Happy Halloween from one of La Marmotte’s many f

Happy Halloween from one of La Marmotte’s many four legged family members, Parker! 🐕😇❄️👻 Fun fact about our restaurant! 🌟 the owners built a ‘doggy daycare’ fenced in outdoor area in the backyard of the restaurant since so many of our employees are dog parents and dog lovers!

#dogsoftelluride #doggydaycare #happyhalloween #dogsdressedup #fallsnow

Congratulations to our most recent culinary extern

Congratulations to our most recent culinary extern, Robert Hojonaki for his graduation from Auguste Escoffier School of Culinary Arts! On Wednesday, 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!
#escoffierculinaryschool #culinarystudent #culinaryinternship #telluride #telluridecolorado #mentorship #youngchefs #culinarygraduate

What a remarkable season it has been! We delighted

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

Beyond our regular services, this season was a whirlwind of exciting & 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 @andychabot and Eric Solomon (@telluridetable). We collaborated with a @beardfoundation nominated Best Chef, Chef @lindsay_autry, for a multi-course lunch complemented by wines from @daouvineyards. 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 @telluridereserve. We had the honor of hosting and cooking for several beautiful celebrations, including a wedding for one for our very own, our Maitre D, @mrineer. We participated in the Taste of Telluride, contributing to the raising funds for Telluride’s @onetoonementoring. We hosted another amazingly successful @escoffierschools 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, @iamjacksonhussey being promoted to a Demi-Sous Chef role. Hosted @ifcfilms in celebration of the debut of the #LaPassiondeDodinBouffant #thetasteofthings. To top it off, we had the once-in-a-lifetime opportunity to collaborate on a menu and cook alongside the culinary legend, Chef @pierregagnaire

I’m immensely proud of our dedicated team for their growth and for rising to the challenge and soaring 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 & sneak peeks of what’s in store for this winter!

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

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

Thanks for the beautiful photo, @gracevoorheisphot

Thanks for the beautiful photo, @gracevoorheisphotography 🥂🌸

We had such a great time cooking at the Taste of T

We had such a great time cooking at the Taste of Telluride a few weeks ago! Mentorship is one of our core values at La Marmotte and so we absolutely loved the opportunity to support an amazing local nonprofit, @onetoonementoring! For this event, Chef Maggie brought along our current culinary extern and mentee from @escoffierschools, Robby, to help execute our dish!

#telluride #telluridecolorado #onetoonementoring #mentorship #nonprofit #coloradoeats #tasteoftelluride #culinarystudent
Media credit: @jessiesgiiirl

It’s Sunday and you know what that means! 2-cour

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! 🍫🍒☕️
@farmrunners
#telluride #telluridecolorado #telluridejazz #telluridejazzfestival #farmtotable #chocolateandcherries #operacake

Happy Jazz 🎼🎷come in to celebrate with $2 oy

Happy Jazz 🎼🎷come in to celebrate with $2 oysters at the bar from 5-6! Fresh Blue Points and Hog Islands were just delivered! 🦪🍋 @bluepointoyster @hogislandoysterco @seattlefishco
#telluride #telluridecolorado #oysters #telluridejazz #telluridejazzfestival #happyhour

*photo credit - Blue Point Oyster Co*

Tonight we are featuring a dessert special! Local

Tonight we are featuring a dessert special! Local plum & pluot frangipane tartlet with honey vanilla mascarpone. It’s a beautiful day to sit on our patio! See you soon 🥂

Introducing Marmotte Summer Sunday Series! 🍅🍆🫛🌽🥕
Starting this Sunday 8/6, we will offer a special chef’s tasting 2-course dinner with wine pairings with each course for $55! Each week we will feature peak summer ingredients from our patio garden, our farmer, and the local farmers market. Make your reservation on OpenTable now as we have limited availability! Check back later today for a glimpse of this week’s menu!
#telluride #telluridecolorado #farmersmarket #farmtotable #tellurideats #summer #eatyourvegetables

Hello! Chef Maggie here 👋 I am so excited to p

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.

#telluridereserve #visittelluride #foodandwine #telluride #colorado #culinary #wine #talent #wineries #spirits

@telluridereserve
@visittelluride
@tellurideski

https://telluridereserve.com/

Gâteau aux crêpes special tonight! Araguani choc

Gâteau aux crêpes special tonight! Araguani chocolate mousse layered between fresh made crêpes. Not shown in this video is a glaze of chocolate ganache. Served with creme chantilly and cacao nibs 🍫 first person to tag a friend and guess correctly how many layers were shown in this video gets a free slice! Comment below!

see you tonight!

The colors of our summer ingredients😍👨‍🌾
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#telluride #telluridecolorado #farmtotable #growyourownfood #summer #summeringredients #cookwiththeseasons

Have you heard yet that La Marmotte now has our ve

Have you heard yet that La Marmotte now has our very own farmer who grows specifically for us? Chef Maggie and Farmer Joe met a year ago and began communicating, researching, planning, buying seeds, forecasting produce needs/wants for this summer, and so on and so forth! Each day Joe let’s Chef Maggie know what’s fresh and best on our farm and Maggie curates new menu additions and menu specials around those ingredients! All produce that you have on your dinner plate was clipped or harvested fresh that morning!

We are so thrilled for this collaboration and all of the beautiful seasonal produce to come! #supportlocalfarmers #farmtotable #growyourownfood #farming #sustainability #collaboration #eatyourgreens🌱 #farmerjoe #mississippijoekimmel #farmersandchefs

Tonight only!!📣 Chef’s 3-course tasting menu

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! 🥂

🌟Extern spotlight🌟 Meet Michael Franciamore

🌟Extern spotlight🌟

Meet Michael Franciamore from @theculinaryinstituteofamerica in Hyde Park, NY, also Chef Maggie’s alma mater! Michael completed his externship with us at La Marmotte this past winter and did such an incredible job. Everyday Michael came in with a positive and eager to learn attitude. He embodies what it means to be a team player and he never hesitated to help another cook or station in order to ensure the overall success of the kitchen. Even with our culturally diverse and trilingual kitchen, Michael used his natural leadership skills to break through the challenges of communication language barriers and help lead our team to success each day by the examples he set. Despite his immense natural skill and ability for his young age, Michael never held himself higher than any of our other cooks. Michael shared the knowledge and skills that he has gained in school with the other cooks which helped to elevate our kitchen’s standards, while humbly staying open to learning what our cooks had to teach and share from their own experiences. Every single night of his externship after his shift finished, without fail, Michael would ask Chef Maggie and Chef Santiago for feedback on his performance and how he could improve for the following day. Due to his unmatched work ethic, natural talent, the amazing education and training he is receiving from the CIA, his drive, and his wisdom beyond his years, Michael worked his way through several stations and ended the season on sauté, helping to cook all of the entrées. This is not an easy feat and it’s truly a testament to all that he is and the chef he is becoming! We wish Michael the best of luck as he continues his culinary education at the CIA and we’re counting down the days until his graduation when he can rejoin our team!
@mikeyfranciamore_

#culinaryschool #culinarystudent #culinaryinternship #culinaryinstituteofamerica #theculinaryinstituteofamerica #proud2bcia #ciaalumni #mentorship #mentorshipmatters #mentorshipprogram #futurechef

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