La Maison Bleue de Yoann Conte
Tradition, transmission, products and nature...
The origin of products, nature and the transmission of values are at the heart of the culinary philosophy advocated by Chef Yoann Conte.
Like his predecessor, Yoann Conte has made a name for himself with a cuisine that takes its inspiration from nature. Following in the footsteps of Chef Veyrat, he lets himself be inspired by the seasons and plants to reinterpret local cuisine, accompanying fish caught in the lake in particular. He creates his dishes using herbs and flowers from the mountain pastures: pimpiolet, hogweed, myrrh, wild garlic and acha are just some of the emblematic plant-based flavours that characterise his creations. The meats, cheeses and early produce also come from local producers.
With its two Michelin stars, this lakeside gourmet restaurant offers a harmonious symphony of flavours. A sensitive and creative cuisine born of the inexhaustible inspiration of its Chef Yoann Conte. From the terrace, for example, you can enjoy fish from the lake while contemplating the unspoilt nature that surrounds the Maison Bleue.
You will discover a cuisine celebrated by Gault et Millau and the Michelin Guide, a cuisine that is infinitely tasty.