The house
The house
I · The walls
A stone’s throw from Abondance Abbey, the house bears its name the way one bears an inheritance. The stone has a long memory: it has seen pilgrims, peddlers and valley folk pass through. To this day, stepping through the door means entering that history — and sitting down at its table.
II · The table
Here, the menu follows the seasons and the valley provides. Roast meats, lake fish, market vegetables: honest, generous cooking that seeks not to impress but to delight. As in the refectories of old, the food is true and the servings are proper.
III · The cellar
The monks knew how to keep wine; we have kept the habit. The cellar pairs Savoie whites with the great neighbouring regions, along with a few chosen bottles to accompany the dishes on the menu. Advice or a discovery — you need only ask.
IV · The cheese
You do not settle in this valley without honouring its cheese. PDO Abondance is at home on our menu: melted in the berthoud, served on the plate, or slipped in where you least expect it. An alpine-pasture product, shaped by generations of know-how.
V · The welcome
The rule of the ancients commanded that every guest be welcomed as an expected friend. We have found nothing better to do. Business lunch, family gathering or dinner for two: everyone finds their place here, amid wood, stone and light — and leaves wanting to return.
In the kitchen
A child of the valley, Jérôme runs the stoves of L'Abbaye with the same rigour a craftsman brings to his workbench. His cooking does not cheat: good produce, precise cooking, plates that tell the story of the mountains. You may cross paths with him in the dining room between services — always ready to talk about a dish, a wine or the valley.
“Feeding people well is already welcoming them well.”