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L'Hôtel The Residence

The Table
du Hameau

01 .02

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Pascal, the passionate chef, accompanied by his son Antonin in the kitchen, offer you a real culinary journey throughout your meal... In our restaurant, discover a rich and varied menu made from noble, seasonal and local products. A tasty marriage between local cuisine full of traditions and creative techniques with a touch of modernity. And always a know-how passed down for three generations of cooks. Our team of enthusiasts will delight you from breakfast to dinner with the same attention to detail and quality!

Culinary passion, from father to son...

A know-how passed down from generation to generation, this is the story of the "cuisine des Prodains". It was in 1962 that François prepared his first meals in the kitchen: fondue and mountain specialities. A few years later, his son Pascal cut his teeth in the great French houses (Le Jules Verne in Paris, Yves Turiès in Gordes) to better come back and develop as a "father-son duo" a mountain cuisine, which has made the reputation of the establishment.

Experience alongside top chefs

In 1998, Antonin was born, the last generation! Immersed since he was a child in the kitchen of his father and grandfather, he naturally went to the "École Hôtelière Savoie Léman". He then accumulated many experiences in the kitchen alongside renowned great chefs: Alain Ducasse at Louis XV, Emmanuel Renault at Flocon de Sel... Since 2019, Antonin and Pascal have both been working in the kitchen and using more than 60 years of family culinary know-how to delight you!

The Premat family, gourmet cooks from father to son, put more than
60 years of culinary know-how
to good use in their cuisine...

Cooking of the seasons

Respecting the time of each season and putting its treasures in the spotlight in our menu, this is the bias of our cuisine! Spring is reserved for the picking of the fir buds, macerated in alcohol, which will give us a few months later the Sapinette, the essential liqueur of the House. Autumn is dedicated to the production and distillation of fruit brandy, pears, plums, etc. But also to the uprooting of the Gentian root, which will come to compose a homemade aperitif La Gentiannette! And finally, the mushroom picking, chanterelle mushrooms and porcini mushrooms that will serve us throughout the year to sublimate the dishes on the menu!

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