Born and raised in Le Grand-Bornand, Vincent Favre-Félix starts his apprenticeship in l’Hôtel du Commerce in Thônes, then in Père Bise in Talloires.
After that, his passion for Rugby make him discover the Guy Verdier’s chocolate factory in Pau.
On his way back to childhood lands in la Forclaz, he’s working abovee the lake druing 11 years at Le Chalet de la Pricaz.
Finally, he met the famous Chef Marc Veyrat who teach him his expertise of good and fresh products cooking, this meeting will be decisive for the young chef.
That’s why he dropped his knife at L’Auberge du Lac since 4 years.
Vincent is sharing you a food lover and creative cooking according to the season. Respecting the product itself, he is revisiting alpine’s gastronomic classical in an original way.
The menu is a collection…