food dna
The real thing
Over the seasons, La Folie Douce has surrounded itself with inventive and passionate professionals. Chef Franck Mischler is uncompromising when it comes to the quality and provenance of the produce served on his restaurant menus, and has only one obsession: to offer good, seasonal food, most of it from the region! Ever more imaginative, La Folie Douce's restaurants reinvent themselves every year to appeal to the widest possible audience and satisfy the desires of a demanding clientele, while remaining consistent with a responsible approach to gastronomy.
The luc story
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 committed Executive Chef embarks on a quest to find the best local producers. He scours markets, visits farms and fields in search of those who, like us, place a premium on taste, flavor, responsible production and terroir. It's a true culinary adventure, allowing him to discover exceptional products and build trusting relationships with our producers.
