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Lead by Nicolas Roux
Inspired by the surrounding countryside and the diversity of the local produce, the menus are exquisitely orchestrated by Nicolas Roux. A self-confessed foodie since childhood and trained by reputed chefs Pierre Gagnière and Mathieu Viannay, his cuisine gives pride of place to fish from the lake, meat from the Bauges Mountains Natural Park, Bresse poultry and cheese and wines from Savoie.
Essentially organic and seasonal produce, carefully sourced from local artisans to be complemented and sublimated by the vegetables, fruit or aromatic herbs from the permaculture vegetable garden being created in the Château grounds.