Vincent Favre Félix

Vincent Favre-Félix has opened the doors of his stylish, modern villa set in the grounds, adorned with huge bronze statues, of the 16C Cour de l’Abbaye. The chef, who has the build of a rugby player and boasts a fine regional CV (Père Bise at Talloires, Auberge de l’Eridan and Auberge du Lac at Veyrier-du-Lac), never lacks in subtlety or delicacy. Guided by regional produce, his culinary gifts are expressed boldly and creatively through well-designed ‘carte blanche’ menus that unveil his signature dishes, such as arctic char smoked in hay. In summertime, make a beeline for the exquisite patio in the flower-decked garden and savour an alfresco fine dining experience.

From rugby to Michelin Star

• Vincent Favre-Félix spent his early years in the family restaurant on the Col de la Forclaz and even pursued a career as a professional rugby player in the South West of France, before returning to the kitchen. A turning point was a meeting with Marc Veyrat that deepened his passion for cooking and pushed him to push boundaries, culminating in a Michelin star awarded in January 2021, even after a health-crisis-related closure.

Sustainability-first approach and local sourcing

• The restaurant emphasizes environmental stewardship with a water filtration system and the shortest possible circuit with suppliers; a permaculture field project in Savoie grows their own vegetables and fruit for juices; composting in the garden; waste oil recovery; waste sorting; and electric/hybrid vehicle charging, including an electric car used by the chef.

Creative, seasonally driven cuisine with local producers and explosive flavors

• Described as a Michelin-starred creative establishment, the cuisine relies on local products and producers and aims to surprise guests with explosive combinations and unique flavours, reflecting the chef’s passion for regional ingredients and seasonal inspiration.

Tasting Menu

• 11-course tasting menu — €149

Signature dishes mentioned in reviews

• Oeuf plein air 64° (Soft boiled egg in heaven)
• l'Homard, myrtilles sauvages, betterave (Lobster, wild blueberries and beets)
• Omble chevalier (Char), smoked flavor
• Pigeon