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CHEF STEPHANE FROIDEVEAUX, COOKING UP THE MOUNTAINS

I was five years old when I first decided that I wanted to be
a chef, and I grew up without changing my mind. Gazing
out at the mountains, scaling the summits with my brothers
and sisters, gathering wild redcurrants, mushrooms,
pansies, hazelnuts and chestnuts…

Even now that I'm in Grenoble, the mountains remain my greatest source of inspiration.
In summer, I gather wild plants in the Southern Alps, from the foot of the Meije mountains as far as the Lautaret pass.
Primrose, hysop, catmint, common wormwood, blackthorn, oxalis, white genepi, true lavender, camphor absinthe, hogweed, meadowsweet…
As a self-taught enthusiast, I have learned their Latin names and, more importantly, the vastly different flavours they release as decoctions, infusions, or when simply placed upon a line-caught fish.
In winter, when the mountains are hidden under the snow, I work with truffles, citrus fruit, spices and heirloom vegetables.
Over the seasons, my pleasure lies in creating original plant associations, drawing out the best that nature has to offer, finding inspiration along the steep paths of our Alpine mountains.

Stéphane Froidevaux

LÉA FROIDEVAUX

The Chef's wife and mother of their three children. She has more than one string to her bow and fulfils so many roles!
Spontaneous and lively, she goes about her work with a sense of humour.

VINCENT, SECOND CHEF

Vincent is the Chef's right hand man in the kitchen!
This incredibly calm, highly professional cook spent six years in the USA, before returning to Grenoble. His friendship with the Chef testifies to more than fifteen years working together.

STÉPHANIE, MANAGEMENT ASSISTANT

She supervises, organises… she is, in a word, indispensable!
A level-headed, extremely generous and responsible young lady, and a loyal friend.

ÉMILIE, MAÎTRE D'HÔTEL

Like a ray of sunshine with her southern accent, Emilie radiates warmth, humour and enthusiasm. Whispering her tales into the ears of diners in the restaurant, she tickles the taste-buds before they even sample the food.

OLIVIER, PASTRY CHEF

His desserts and bread are just divine. His colourful, gourmet desserts have brightened up our menu since the restaurant opened, ten years ago.

ABDOU, DISH-WASHER

Solid as a rock, Abdou is surely the world's most efficient dish-washer!
Originally from Comoros, he first met the Chef almost 20 years ago, and has never left!

ANAIS, CHEF DE RANG

Anais comes in early each morning to prepare the dining room, answer the phone, and listen to the Chef's instructions for the day.
Her hair and make-up are always perfect!

DANIELA, CHEF DE RANG

How lucky we are to hear her native Italian singing at the end of the evening service!
Her happiness illuminates the restaurant.

JONATHAN, SOMMELIER

A young, passionate and voluble wine expert.
His suggestions may surprise but will delight the taste-buds of neophytes and connoisseurs alike.