“We have a deep respect for producers. These courageous and passionate women and men, whose work embodies humility, perseverance, and a love of life. Their daily commitment tells a story that we strive to reflect in our cuisine. They are small-scale market gardeners, farmers, fishermen, artisans—people deeply rooted in their land, living in harmony with the rhythms of their fields, the lake, and the forests, attentive to the seasons and the whims of the weather. Each of them cultivates a precious, authentic, and respectful connection with nature. We can never thank them enough.” Frédéric et Irene Molina
The chef prioritizes short supply chains thanks to a network of committed producers: 90% of the products come from small-scale, organic or sustainable farms located within a 30-kilometer radius. Thus, each week, connections are forged around the same ritual: the meeting between the producers, the chef, and his team.
This approach is accompanied by daily work on waste management: specific sorting, recovery of organic matter, and reduction of waste. Every ingredient is used in its entirety, from tops to bones, from bones to stale bread, not forgetting peelings, homemade preserves, or even lacto-fermentation.
The richness of Lake Geneva's seabed, combined with a relationship of trust with local fishermen, allows us to work with exceptional products each season: crayfish, lake fish with delicate flesh… A raw material of rare delicacy, which the chef and his team take pleasure in enhancing on the plate, in harmony with the surrounding fruits or plant life.
Our farmers, located near Vailly, share a deep respect for animal welfare and a commitment to quality. Their farming practices, often organic or sustainable, reflect their love of living things. On the plate, the meats and cheeses offer a distinctive and rich flavor.
Our commitment to the region is reflected in our collaborations with local artisans, whether they are cutlers, cabinetmakers, or others. Their skills and expertise extend our approach to every detail of the dining experience. Inspired by the region's raw materials, their creations elevate the moment and perfectly complement the culinary experience.
“I love the beautiful gesture. The one that sketches, that sculpts, that breathes a soul into matter. The artisans around us share this same passion for manual know-how, this almost carnal connection with living matter. Together, we weave a silent dialogue, made of hands, meaning, emotions, and it is the heart that remembers it.” Irene Molina
The wine cellar showcases the terroirs of the Alpine Arc, from the Savoy region to Austria, including Switzerland and Italy. This carefully curated selection is complemented by personal favorites discovered during our travels beyond our region.
Dominique Belluard, Dominique Lucas, Brice Omont, Jean-Claude Masson, Gilles Berlioz, Adrien Berlioz, Louis Magnin, Mathieu et Camille Apffel, Damien Bastien, Pascal & Annick Quenard, Philippe Héritier, Marie et Florian Courtet, Nicola Ferrand, Domaine Dupasquier, Domaine des 13 Lunes, Jean-Yves Péron, George Comte, Antoine Couly, Louis Terral, Les Mangeurs de Pierre, François Rousset-Martin, Tournelle, Touraize, Jean Macle, Michel Gahier, Bénédicte & Stéphane Tissot, Jean-François Ganevat, Kevin Bouille, Gérald Besse, Elio Sandri, Olek Bondonio…
