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To offer guests all the treasures of Haute-Savoie.
Fresh products are grown on the land or in the 300 m² greenhouse : areas where parsnips, Jerusalem artichokes, rhubarb and other forgotten vegetables, enriched with "homemade" horse manure, find a new life. Aromatic herbs are used to garnish dishes in the restaurant and the property uses them to make mint and lemon verbena tea to serve to the guests when they arrive. This vegetable garden demonstrates the domain's desire to be part of the rich Haute-Savoie terroir. In terms of cuisine, local products are favoured: fish from Lake Geneva, cold meats, diots, crozets, tommes, and Reblochon des Aravis. The flowers of the mountains adorn the rooms and the reception. A whole terroir at hand and with forks.