Housed in a seventeenth-century mill, this alpine sanctuary delivers a cuisine-identity thesis centered on the hyper-local terroir of the Chablais. Chef Frédéric Molina employs a zero-waste philosophy, utilizing wood-fired techniques and ancient preservation methods to elevate ingredients sourced from the surrounding peaks and Lake Geneva. The menu evolves with the morning’s foraging, often featuring a delicate pike-perch quenelle—a masterclass in texture, served with a vibrant chlorophyll-rich herb jus and charred garden greens. Another standout is the dry-aged Chablais veal, braised to a melting tenderness and paired with fermented wild garlic and earthy topinambur foam. Aromas of smoldering pine and mountain hay permeate the dining room, where vintage stoneware holds compositions of raw goat’s milk cheese and honey-glazed root vegetables. The experience concludes with a wild blueberry tart, its laminated crust providing a crisp counterpoint to the tart, jammy fruit, embodying a sophisticated yet rustic mountain elegance.