Hours
| Friday | 5:30–9:30 PM |
| Saturday | 5:30–9:30 PM |
| Sunday | 5:30–9:30 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 5:30–9:30 PM |
Address and Contact Information
Address: 80 Sugarbush Village Dr, Moretown, VT 05660
Phone: (802) 583-2600
Website: http://chezhenri.us/
Menu Photos
Photo Gallery
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Reviews
Mike
There’s not a lot to eat at in Sugarbush so was nice to find this charming French restaurant. Service from everyone impeccable and food was very good. Pre fix menu (ignore reviews that show ala carte). Ate there with my two boys who are becoming decent eaters (no kids menu from what I could tell but we didn’t ask). We all had the fondue. Kids had mussels while I had the pate. We all got different entrees all of which were great…only “critique” would be the sides for all three were identical. Desserts were a lot of options. Wine list was okay. I thought bar was a little limited. The service from everyone great though. Worth a visit if you’re in town.
… moreRobert Kern
We drove 1.5h to get here, made reservations, etc. Got there, were seated by the bar even though i asked to sit in the main dining room as i wanted a nice new england experience for my +1. 2 more people came in during the time we sat there, so it’s not like there wasn’t space. We ended up spending $330 and i don’t know if it was an off nite for the “chef” but someone needs to have a word with him at that price point. The fondue was bland, it needed some wine and the peppers in it made no sense. Perhaps serve it in something more fondue’y and not just use a tea light. The onion soup was water with onions and bread. Again, add wine, and simmer the broth over night. Some spices wouldn’t hurt. The steak was ok, at least the bernaise was decent. But if you blacken the sugar on the creme brulee like that it just becomes bitter and inedible, doing no justice to the underlying creme. Come to my house, I’ll cook all those things for you with flavor.
… moreMichael Pomarico
We first started coming to Waitsfield in 1987 or so. I don’t remember when we first started coming to Chez Henri, but it was a long time ago.
A few things have changed. They’ve reduced the size of the dining room because of being short staffed and the bread being warmed by the fire, along with fireside seating is gone. But the overall character is unchanged.
The food was excellent. The fondue is always so much fun. The mussels were excellent and our mains were perfectly prepared.
My favorite has always been the crème brûlée. The texture is perfect. It’s home made all the way.
We will always be back for more.
… moreA few things have changed. They’ve reduced the size of the dining room because of being short staffed and the bread being warmed by the fire, along with fireside seating is gone. But the overall character is unchanged.
The food was excellent. The fondue is always so much fun. The mussels were excellent and our mains were perfectly prepared.
My favorite has always been the crème brûlée. The texture is perfect. It’s home made all the way.
We will always be back for more.
Maggie Kalba
What a heartbreaking experience! My family has been coming to Chez Henri annually for years now during our trips to Sugarbush, and it’s something we all have looked forward to! They did not allow us to dine with them last year as we are a party of 6, but this year they allowed us to dine with 2 tables of 4+2, but refused to push the tables together so we could dine together as a family. The staff was rude when talking to them on the phone, and rude to my family during our dining experience. They had changed their menu to a prie fixe for ~120/person (to clarify we were fine with, if we had actually received the food). We arrived at 6:50, and left at 8:25 as we still hadn’t received our appetizers, and 4/6 of the drinks we ordered arrived incorrect. To top it off, our dining “experience” was accompanied by a mouse crawling around the rafters and floors, then went to hide in the wine rack, and staff was unphased when we informed them. It’s a shame as we have loved this restaurant for years and the poor attitude from the staff + the 1.5hr wait + the mouse running around the restaurant caused to pay for our drinks and leave.
… moreIan Antolik
Chez Henri was a great way to start the 2023 New Year – food was excellent and place was decorated nicely for the holidays- the staff was very knowledgeable and pleasant- Henri busy greet guests as usual – God Bless him at almost 96! Not sure what previous reviews a few years ago experienced but the experience was back for us. Dinner out now is always pricey but low to mid $30 entrees are not uncommon and for resort dining not out of line. Nice wine choices and a glass for only $10. So glad we went! Some might find the pace slow but it was an evening out with no place to go – so just like dining in France where you are there for the evening and just enjoying the experience – get a chance go relax and enjoy!
… moreDavid & Annette Antolik
Great way again to start the New Year – dinner on New Year’s Day! They did change the format to a Price Fix menu – 4 courses for $80 and 5 courses for $120 – everything delicious – did the 4 courses- fondue for 4 – mussels or salmon followed by Chicken or Filet- they were out of the sea bass then choice of 3 desserts – 5 course had a “mystery” choice and some variations – Seating area was smaller due to staffing limitations but Bernard and staff made it a wonderful evening – no rush just 2 1/2 hours of dining experience
… morePeter Doten
I have visited Sugarbush several times in the summer and have never been able to try Chez Henri before. I changed that on a recent trip and I was glad I did. The best French food I have had since I was in Lyon.
… moreDiane Stowell
A wonderful dining experience. The staff is very knowledgeable and attentive. The food was very good with many specials.
… moreConstantine Nifakos
Really Enjoyed the experience. the food was delicious, the atmosphere was warm and welcoming, and the service was good.
… morePatricia Falvo Held
Charming, old-fashioned, red tablecloths, set menu, nice wine. I loved everything about it.
… more