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The family history of Hôtel de l'Abbaye began in 1956, when Émile and Olga Billoud purchased the business. After Émile's death in 1963, management passed to their daughter Noëlla and her husband, Guy Maxit, who became owners of the premises in 1970.

Noëlla's sudden death in 1981, at the age of 50, soon brought the Maxit children, Claudine, Hervé and Stéphane, into running the hotel and restaurant.

The two eldest took charge of the business, with help from Roselyne, Hervé's wife, who looked after service. Meanwhile the youngest, Stéphane, only 15 years old, was still completing his apprenticeship at culinary school.

Destined to take charge of the stoves when he came of age, he nevertheless had to fulfil his military obligations. After 16 months aboard the Jeanne d'Arc, he joined the L'Abbaye team as head chef.

From 1986 onwards, the four partners took pride in making the hotel-restaurant shine throughout the Abondance valley, carrying out numerous improvements, renovations and upgrades… without ever forgetting refinement on the plate.

When retirement came in 2023, a family handover was not possible, as the choices of the new generation were leading them away from hospitality. The Maxit siblings offered to sell me the restaurant side of this magnificent institution.

Drawing on my professional journey and the many encounters that have shaped my career, I decided to take the leap.

And so begins the new story of L'Abbaye.