THE RESTAURANT
Sébastien Trincaz’s mountain-inspired, creative cuisine
Sébastien Trincaz
cooks with his heart.
He has been cooking since he was a young lad and worked as second-in-command for his father before taking over at Fleur de Neige. His colorful menu takes inspiration from his Savoyard roots and his gastronomic travels but his style is always home-made, perfectly balanced, and poised to please.
He has been cooking since he was a young lad and worked as second-in-command for his father before taking over at Fleur de Neige. His colorful menu takes inspiration from his Savoyard roots and his gastronomic travels but his style is always home-made, perfectly balanced, and poised to please.
New seasons, new inspirations
With harvests from the kitchen garden as soon as spring has sprung, a menu bursting with fresh produce throughout the summer months, a feast of hunted spoils to celebrate fall, and comforting dishes through the snowy winter, every season is a new source of inspiration for the chef and his team.
Breakfast
Every morning, you’ll find a buffet table laden with freshly-baked pastries and breads, fruit, yoghurt, cereal, cold cuts, salmon, eggs, hot drinks, and fruit juices, where you can select what you need to start the day.
Lunch
From Monday to Saturday (excluding public holidays), the chef offers a lovely lunch menu comprising mainly seasonal produce and home-made creations. Go with the flow and you won’t be disappointed.
Dinner
The Fleur de Neige dinner menu takes diners on a trip into the heart of the Chablais area with some farther-flung flavors thrown in. Eclectic yet coherent, it will satisfy cheese lovers and bistronomy fans alike.
