Each meal is a culinary and oenological journey, complemented by extractions and juices from wild or cultivated plants. A quest for balance, for sustainable gastronomy that respects what nature has to offer.
A gastronomy that is both instinctive and captivating, where acidity dances with lightness, where salinity, discreet and precise, illuminates the flavors, and where noble bitterness, in counterpoint, reveals the richness and complexity of each dish.
— 145 € —
Food and wine pairing 85 €
Food and juice pairing 75 €
The cheese trolley 16 €
Animals are not permitted anywhere in our establishment (except for guide dogs). Thank you for your understanding.
“There are neither noble nor modest products, only what nature and the land offer that is most unique. It is up to me to enhance them in rhythm with the seasons, always letting the plant life set the tone.”
Frédéric Molina
Frédéric Molina's cuisine, a subtle weaving of intensity and precision, unfolds like a pastoral symphony. It is an enchanting and instinctive gastronomy, where acidity is light and vibrant, where saltiness, subtly measured, becomes a burst of flavor, and where noble bitterness, in counterpoint, reveals the full depth and complexity of the dish.
The flavors are enhanced by the mastery of technique. The presentations, intuitive and cerebral, are both clear and subtly blurred. They break free from any prescriptive structure, ensuring the dish remains connected to its origin and natural environment.
At Forêt Ivre, each creation thus becomes a vibrant tribute to the land, the peaks and the lake, a free and sensitive score where emotion always prevails over demonstration.
The creation in 2025 of Forêt Ivre, less than a kilometer from the Moulin, is the culmination of their life journeys, and a new beginning.
Each season, nature offers a renewed palette of flavors. Root vegetables, leaves bursting with chlorophyll, wild aromatic herbs, flowers, forest mushrooms… Vegetables guide the plate, vibrant, free, always in dialogue with local produce.
Here, delicate lake fish meet the freshness of an undergrowth plant, the vibrancy of a picked berry, or the crispness of a vegetable. Aged meat is balanced by an unexpected vegetable condiment. Each culinary creation explores the harmony between local, vibrant ingredients and just the right seasoning.
It is a cuisine rooted, sincere, inspired by the mountains, the forest, the lake and the men who bring them to life.
“Every week a new fruit arrives: what a joy to combine it to brighten my dishes, to bring depth, acidity, sweetness, freshness, and vibrancy. Fruits are the guiding thread of the culinary journey I offer, even if they are never the dominant element. They give life to my creations. They are, in themselves, a seasoning, a condiment. I start with a fruit, I caress it, I elevate it by combining it with a plant, a texture, a dried fruit.” Frédéric Molina
The art of tableware pays homage to the work of local artisans. Each piece is carefully crafted with high-quality materials and a pleasing tactile experience to enhance the dining experience.
We invite our guests, if they wish, to keep their knife throughout the meal, a gesture that is both ecological and in keeping with a French tradition full of common sense.
The Alpine Arc is showcased from the Savoie region to Austria, passing through Switzerland and Italy. Remarkable wines from outside our territory complete this carefully curated selection, the culmination of our travels through the vineyards.
The wine cellar at the new Forêt Ivre establishment offers a selection of wines and spirits that reflect the identity of La Maison. We prioritize winemakers with a genuine environmental approach, unique terroirs, and artistic expressions, resulting in vibrant wines. Throughout the year, we seek out exceptional vintages and exclusive wines that share this philosophy: a fusion of cultural awareness and respect for nature. This allows us to create an inspired wine list, balancing exceptional wines, emerging talents, and classic spirits.
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Molina House
