Les Cornettes, traditional restaurant in La Chapelle d’Abondance
A meal at Les Cornettes is an opportunity to enjoy mountain-inspired cuisine which combines traditional recipes and modern elegance.
The restaurant serves dishes which showcase local flavours and the expertise of the Trincaz family, who have worked in the restaurant business for 5 generations.
In a sophisticated yet relaxed setting, the restaurant at Les Cornettes offers its diners a truly gourmet experience, inspired by the variety and abundance of local produce in Haute-Savoie. The restaurant exclusively serves home-made dishes which reflect the changing seasons: game pies, fera fillets with wild garlic and morel mushrooms, sweetbreads cooked in hay and Berthoud, a local speciality made with Abondance cheese and white wine.
Recognised by Le Collège Culinaire de France among its “Restaurants et Producteurs Artisans de Qualité”, Les Cornettes demonstrates its commitment to the indivisible trio of the land, its people and their traditions.
As a leading restaurant serving mountain-inspired cuisine, the restaurant at Les Cornettes has been featured in the Michelin Guide since 1933. The restaurant has been awarded a Michelin Plate, acknowledging the quality and freshness of its dishes and the expertise of its teams. It is also recommended in the Gault et Millau guide.
Short supply chains and quality products
Because quality food requires quality ingredients, Les Cornettes takes the utmost care in choosing the very best local producers and suppliers for its restaurant. We ensure that we only use fresh ingredients with a truly authentic taste.
By prioritising short supply chains and working with family companies, the Chef focuses on building relationships with people who are passionate about what they do.
Les Cornettes only serves fresh fruit and vegetables, bought as soon as they’re picked, along with a selection of cheeses made by local producers. The Chef’s team also includes a butcher who makes his own charcuterie. The hotel has a smokehouse and a drying room and a wine cellar which is packed with Grand Crus from across France and wines from the Alps (including the Swiss cantons of Valais and Vaud and Savoie in France).
Some of the producers we work with
Fruit and vegetables
- The Treboux family - Les Fermes d'Allaman
- Marcel Lacroix - Apples and pears
- Denis Raymond - Cardoons
- Pascal Chatelain - Soft fruit
- The Chartron family - Apricots and truffles
- Jean-Pierre Boullier - Potatoes
Fish from Lake Geneva
- Eric Pécquery
- Jérôme Raymond
- Vincent Coly
Meat
- Boucherie Bondaz
- La Ferme du Cochon Heureux in Bioge
- Lamb: Norbert and Marie-Pierre Thoule
- Buttay Frères
- Philippe Héritier - Snails
Cheese
- The Girard Despraulex family
- Michel and Béatrice Cruz
- The Blanc family
- The Vuarand family
- The Vuilloud family
- The Cruz-Mermy family
- La Chapelle d’Abondance Dairy
Wine and brandy
- Cave Delalex
- La Dent D’Oche Distillery
- Les Vignes du Paradis
- Michel Grisard
- Domaine des Ardoisières
- Jean Claude Masson
- Domaine Belluard