Kern

In this little village in the Vallée d'Aulps in the Chablais area, between Thonon and Morzine, what a surprise to find Breton chef Jean-Philippe Lemaire, who has worked abroad as well as in the region, notably at Le Clos des Sens, Le K2 and Le Farçon. Familiar with the Alps, of course, but also with Asia, he will win you over with his subtle, free-spirited cuisine. The dishes may give pride of place to the natural surroundings, but they also draw on the chef's memories of his travels, with nods to his native Brittany (eg churned butter with buckwheat or caramelised milk). Biscuit de brochet–sauce aigrelette; trout, courgette, marjoram, fish soup: refined simplicity dominates these immaculately presented plates, and the sauce boats are left on the table for you. In this imposing regional building, where you dine beneath the cathedral ceiling, there are also three guestrooms.

Alpine Michelin Gem in a Remote Village

• Kern sits in the Vallée d'Aulps in the Chablais area, inside a small mountain village (Seytroux) between Thonon and Morzine, offering Michelin-level cooking in a secluded alpine setting.

Strong Emphasis on Local, Organic and Plant-Forward Options

• The dining program highlights locally produced ingredients with explicit options for organic, vegan and vegetarian dishes, underscoring a commitment to sustainability and locality.

Signature Six-Course Seasonal Tasting Experience

• Guests commonly choose a six-course tasting menu, which is praised for creativity, balance and meticulous execution, delivering Michelin-quality dining in a mountain environment.

Signature Ingredients

• Local Savoyard Produce: Kern emphasizes the use of fresh, seasonal ingredients sourced from the surrounding Savoy region, ensuring that each dish reflects the local terroir and flavors.
• Mountain Herbs: Foraged herbs from the nearby mountains are incorporated into dishes, adding unique flavors and aromas that enhance the culinary experience.
• Artisanal Cheeses: The restaurant features a selection of cheeses from local dairies, celebrated for their rich flavors and traditional production methods, which are often paired with seasonal dishes.
• Wild Game: Game meats sourced from local hunts are a highlight, showcasing the restaurant's commitment to regional specialties and sustainable practices.
• Freshwater Fish: Caught from nearby lakes and rivers, the fish served at Kern is known for its freshness and is often prepared using traditional Savoyard techniques.