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Gastronomy and mealtime delights have always been an integral part of the Haute-Savoie culture, especially in La Chapelle d’Abondance. So it’s the most natural thing in the world for the Chalet-Hôtel Les Gentianettes, The Originals Relais to serve up the best of the French and local culinary art in our two hotel restaurants. You can enjoy the subtle flavours by booking your table at Les Gentianettes, our main restaurant, or at La Baratte, a friendly option with Savoie specialities aplenty. Two restaurants, two styles, equal enjoyment!
A real institution, the hotel's breakfast buffet**** Les Gentianettes will allow you to start your day full of energy. Its hot-cold and sweet-salty buffet offers a wide range of home-made products such as yoghurts, jams and cold meats. You will taste your "viénoiseries" accompanied by freshly squeezed orange juice, instantly ground coffee or hot chocolate with milk from the region.
Don't hesitate to make your own Acaï Bowl thanks to our selection of berries and cereals.
Under the expert guidance of Claude Trincaz, Les Gentianettes offers you the opportunity to rediscover the good flavours of French and Savoyard gastronomic traditions. A generous and gourmet cuisine for the greatest pleasure of your taste buds.
In a warm and authentic atmosphere, the restaurant La Baratte is located within the Châlet Hôtel Les Gentianettes. You will enjoy the best Savoyard specialities.
A traditional tool, "La Baratte" allows you to transform milk into butter. Greed, sharing and generosity are synonymous with this heritage restaurant.
After his father and his two grandparents, he represents the third generation of cooks at the Chapelle d'Abondance.
As a student at the Hotel School of Thonon-les-Bains, he studied in beautiful French houses, notably in Mayenne: Monsieur Portier's restaurant "La gerbe de Blé", or in Brittany at Monsieur Guilloux's restaurant "Chez Pierre" where he was able to improve his mastery of fish and shellfish.
A disciple of Escoffier and Master Restorer, the chef passes on his knowledge and promotes "Fait Maison". Many raw products are transformed by him. For breakfast, jams, yoghurt and cakes are homemade. The same goes for chacuteries, hams and Bündnerfleisch, which are salted, rubbed, dried and smoked by hand every autumn. All sauces are made from stock or smoked with his team throughout the seasons. The desserts, from coulis to ice cream, desserts and other sweets are prepared by their own hands. All of this is done to guarantee our customers a quality product that will delight the eyes and the taste buds.
The chef contributes to the renown of the Savoir-Faire Français throughout the world, notably during international culinary events such as in Dubai or Moscow.