Artfully handled by Claude Trincaz, the chef and owner invites you to rediscover the delicious flavours of French cuisine.
Claude and his team strive to keep the great traditions of French cuisine alive in the preparation of their sauces. Our chef also likes to daringly enhance his dishes with a dash of the exotic. His current favourite? Lake Geneva fera, served with a delicious citrus marinade.
His know-how and attachment to home-made cuisine have rightly earned him the “Maître restaurateur” label. He has also been named a “Disciple d’Escoffier”. Drawing on the qualities of regional products, his menu reflects his cooking style and changes each season in our restaurants in La Chapelle d’Abondance. Think succulent fillet of beef mille-feuille with boletes when the first mushrooms emerge.
His dishes change so be sure to keep coming back.
