The winning trio of French gastronomy: cheese, wine and bread, is also carefully sourced.
The Chefs make a point of offering a selection of cheese from local farms. Every week, they go to the maturation cellar of Maison Paccard in Manigod where they select with the greatest care the pieces that will be offered on the cart specially made by an Annecian craftsman. The goat cheeses are produced just a few kilometers away at the Ferme de La Closette which can be accompanied by jams and exotic fruits.
Our superb wine cellar is full of beautiful references selected by Isabelle MABBOUX, sommelier and finalist in the “Best Sommelier of France 2018” competition. Isabelle endeavored to create a menu with choice references, paying particular attention to the wines of Savoie, of which more and more winegrowers are advocating bio-dynamic agriculture for a more lively wine and environmentally friendly.
The bread couldn’t be more local since some are made on site! More than a simple accompaniment, it becomes an integral part of the experience.