Our two talented chefs Charles Vasseur and Thomas Bigot brilliantly combine gastronomic elegance and Alpine authenticity thanks to their harvests and carefully sourced local seasonal products, worked raw, whole and fresh with mastered culinary techniques such as extraction , infusion and extraction.
Dishes with custom cooking and flavors from our vegetable garden are prepared with aromatic herbs and edible flowers from our alpine garden.
Each dessert is accompanied by its sorbet with the scent of alpine flowers, shiso, pineapple sage, matricaria or lavender.
