After having spent considerable time working in the best restaurants and searching for good seasonal produce, I have been able to build close-knit relationships with the best suppliers and partners in order to ensure the right produce goes into my cooking: Didier and Isabelle Thabuis for heirloom vegetables (old, now scarce varieties) and fruit, Monsieur Chappaz’s Limousin beef and Poultry.

And what more can we say about the selected olive oil from the Paradis family’s mill at Martignargues, or Tricastin truffles from Gilles Ayme. Then there’s cheeses from the fromagerie Boujon, goat’s cheese produced by Denis and Cathie Condevaux, not to forget Alpine pasture cheeses from the old man of Bernex (papé de Bernex). We also have all the goodies and mini-desserts from Monja and Sébastien Lesage, Alpine ice-cream from the very kind Isabelle and a wonderful selection of bread from baker and confectioner, Les merveilles de pains.

Reynald, Serge and Benoît from Les vins Duvernay in Annemasse will bring a very special touch to your meals with their finest wines and spirits, helping you to live a truly amazing culinary experience.