food dna
The real thing
Over the years, La Folie Douce Hotels Chamonix has assembled a team of creative and passionate professionals. At the helm of the kitchens, Chef Florimond Hannoteau, originally from northern France, brings a generous and contemporary vision to French cuisine, shaped by his career in both France and Montreal.
A member of the Académie Culinaire de France, a Maître Cuisinier de France, and an advisor to the Chaîne des Rôtisseurs, he joined La Folie Douce Hotels Chamonix in 2025 with the goal of offering authentic, seasonal cuisine rooted in the local area, showcasing local producers and the region’s flavors.
With ever-greater creativity, the various properties of La Folie Douce Hotels Chamonix reinvent themselves each season to offer a sustainable, welcoming, and gourmet experience.
The luc story
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the basics of
cooking at
la folie douce
Authenticity
Generosity
Creativity
PRODUCT SOURCING
In our quest for culinary perfection, nothing is left to chance. Every product that arrives in our kitchens has been carefully selected for its freshness, flavor and environmental impact. It's this rigor and attention to detail that makes La Folie Douce a benchmark in Alpine gastronomy.
Every summer, our passionate and dedicated chef sets out on a quest to find the best local producers. He scours markets, visits farms and fields, looking for those who, like us, take pride in taste, flavor, responsible production, and local terroir. It’s a true culinary adventure that allows him to discover exceptional products and build trusting relationships with our producers.
