Our Christmas and New Year's Eve Menus
Dear customers,
we are delighted to present our Christmas and New Year's Eve menus, crafted by Chef Stéphane Froidevaux and his team.
Join us for a truly unique experience of joy and celebration.
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
Chalet Stéphane Froidevaux at the Christmas Market
From 23 November to 24 December, chef Stéphane Froidevaux and his team welcome you at Grenoble's Christmas Market.
FIND OUT MORE
Chalet Stéphane Froidevaux at the Christmas Market
From 23 November to 24 December, chef Stéphane Froidevaux and his team welcome you to the Grenoble Christmas Market.
Meet us at the Chalet Stéphane Froidevaux!
On the menu, to eat on site or to take away:
- Croque-monsieur
- Red Kuri squash soup
- Œuf parfait with truffle
- Scrambled Eggs with truffle
- Quiche iséroise
- Mont d'Or Cheese with Truffle
- Creamy truffled stew
- Veal Stew
- Potée iséroise (farmhouse soup)
- Gratin dauphinois
Gourmet baskets ideas from our epicerie :
- Honey, meringues, gingerbread...
- Chocolates by Stéphane Froidevaux
- Coulis and jams from Prom'nades Gorumandes
- Chocolates by master chocolatier Sandrine Chappaz.
Location :
Pl. Victor Hugo, Grenoble
The chalet is open every day from 10am to 10pm.
Takeaway specials
Our takeaway offer for the 2023 Christmas and New Year's Eve celebrations is now online.
AN EXCEPTIONAL SITE
The old Fantin Latour museum, a 19th century mansion :
Chic, refined & contemporary style.
A large, well-tended garden, with its resident cockerel, few hens and guineafowls ! Two hives full of bees, shortly to be filled with honey. A linden tree that has seen over two hundred summers.
Easy access: underground car park, Place de Verdun.
Gault & Millau guide
4 toques, score 17/20
"Gault&Millau's opinion We had already noted it last year, but seeing Stéphane Froidevaux, one of Marc Veyrat's most discreet disciples, so fulfilled and happy, makes us very eager to sit at his table for a moment of tranquility and gourmet pleasure in a beautiful bourgeois house in the heart of the city center."
Gault & Millau guide
"Gault&Millau's opinion We had already noted it last year, but seeing Stéphane Froidevaux, one of Marc Veyrat's most discreet disciples, so fulfilled and happy, makes us very eager to sit at his table for a moment of tranquility and gourmet pleasure in a beautiful bourgeois house in the heart of the city center. His passion for his region, the mountains he travels in all directions, the Belledonne for the pine, the Trièves, the Chartreuse or the Lautaret road where he goes to find the hogweed and oxalis, you can experience it from the entrance to the restaurant, with the vegetalization of the staircase that continues in the rooms decorated with tree paintings accompanied by real branches. In season, you can enjoy the garden where the chickens roam freely, with a view of the vegetable garden and, all year round, you will taste this invigorating cuisine inspired by nature. A work around textures, harmonies with plants, such as on the autumn ratatouille: crunchy, melting, soft, confit vegetables... tonka and sea buckthorn vinaigrette, chestnut emulsion... A very technical dish combining raw or cooked season vegetables all differently (carrot, tomato, eggplant...). The chef also takes the opportunity to reinvent his childhood memories and transforms wood-fired marshmallows into a lemon-flavored monkfish skewer with juniper berry sauce, before other pleasures such as pan-fried foie gras, corn puree, crunchy corn and a wine-scented yellow wine broth and inventive desserts ( "from the moon to the earth", meringue shell, blueberry, peach coulis). For such a powerful sequence, in 9 services, the addition remains sweet at 115 €, the service is efficient and pleasant, the wine list is very complete and also highlights local winemakers."
Gault & Millau guide, 4 toques, score 17/20
Michelin Guide
One Michelin Star : High quality cuisine, worth a stop!
Michelin Guide
"Lots of feeling, bags of personality... Who could resist Stéphane Froidevaux's cuisine, always replete with sincerity? Today, he presents two distinct offers: gourmet in the evening and more "brasserie" style at lunchtime. As for the venue, this 19C private mansion has plenty of charm."
