Our cheeses & butter are made 1km away from the restaurant at our local dairy, which specialises in Savoyard cow, sheep & goat cheeses including Raclette, Abondance, Saveur des Gets, Comte, Tomme de Savoie & many more. Their livestock graze on the nearby mountain pastures from spring to the end of autumn. We love their butter & yoghurt as well which we use daily on our menus.
We use organic, local flour from this authentic, old fashioned stone mill which even has its original paddle wheel. They provide us with various types of flour including wholemeal, buckwheat, mixed seed & pearl barley.
This farm provides us with high quality pork which we collect as full carcasses directly from their farm 2 hours away. They specialise in free range pork of 3 different types: Gascogne, Duroc & Mangalitza. All the pigs are raised on their farm in the open air & fed on locally produced cereals without GMOs, acorns, beechnuts and other foraged elements.
Our local fresh water fish farm provides us with fresh Rainbow Trout & Arctic Char which is reared in mountain lakes with running water directly from the snow melt & high slope springs in the Ardoisiere valley. You can choose your own fish from the pond or even catch them yourself with a line!
We spend a lot of time in summer & autumn foraging in our local mountain forests, especially around Mont Chery, the mountain right behind our chalet. We forage raspberries, strawberries, wild garlic, wood sorrel, spruce & pine tips, edible flowers, myrtilles & most of all mushrooms – cepes, girolles, trompets, ecailleux (hedgehog mushrooms), parasols, cauliflower fungi & other interesting specimens. We love foraging & exploring the beautiful wilderness that we live in.
Good coffee is what fuels our chefs for their full days of kitchen creativity! We serve locally roasted ‘Antidote’ Guatemalan coffeee to our guests & we love their zero waste policy with delivery by electric vehicle & now plastic packaging. The used coffee goes straight into our compost as well.
