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Alain le chef au Sire

chef in the kitchen

Anthony Brillon


Consume seasonal products, it is first consuming local.
Eating seasonal foods is fun and has many benefits.
With these products, we generally find a better taste quality because they are picked at maturity, grown in the open field and not above ground or in a heated greenhouse.

In addition, buying seasonal products can benefit from prices sometimes lower than out of season.

...and local

The interest is also to consume local because it helps to stimulate the regional economy and to weave links around home.

By this, we also favor a better remuneration of the producers because the shorter chains reduce the number of intermediaries.

Some culture

Ail des Ours

AIL DES OURS (Wild Garlic)

Wild Garlic has a special flavor, with its alliaceous taste. Also known as wild garlic or wooden garlic, wild garlic shows the tips of its fragrant leaves in February-March. It is harvested like all aromatic herbs before flowering.

Fraçon Bauju


Farçons are a traditional Savoyard sweet and savory dish with the presence of dried fruit, dating from the Middle Ages. It has many variations depending on the valleys and villages. Ours are typically cobs, cooked in a bain-marie in a special mold with grated organic potatoes, for more than 4 hours. Among the ingredients: Smoked bacon, Eggs, Organic potatoes, Organic T65 flour, local "Margeriaz" cheese, Organic onions, Agen prunes and raisins.

Fondue du Sire


The Savoyard fondue is a regional dish of Savoyard gastronomy based on processed cheese and bread. It is prepared at Chalet du Sire, according to the ancestral preparation, using local products such as Margériaz.

From the 16th century there are traces of making a kind of Gruyère cheese in the Savoyard alpine pastures, the imposing size of the grinding wheels allowed a longer preservation.
It was only towards the end of the 19th century that this production came down in our "fruitières".
Long called "Gras des Bauges" Margériaz now has its own identity, it is the subject of a registered designation since 1986.

Entrecote Charolaise


Rib steak and Beaf steak are two emblematic pieces of beef. The cooking time of the entrecôte depends on your preferences. The meat can be eaten blue, bleeding, cooked or cooked. However, we advise you to consume it blue or bleeding because, cooked longer, the meat becomes harder and loses flavor.

Matouille a la tome des Bauges


Matouille is a traditional dish from the Bauges massif in Savoie. It consists of a tome des Bauges in which cloves of garlic are inserted and sprinkled with dry white Savoy wine before melting. It is then eaten accompanied by local charcuterie, organic potatoes and a nice green salad. The matouille is a bit like a fondue for yourself.

Matafan de Louise


Matafan, or matefaim, is an old peasant recipe that can be found throughout the territory where Franco-Provençal is spoken, in Dauphiné, Forez and Savoie. The term currently designates sometimes a type of pancake sometimes a type of thick pancake. At the Chalet du Sire, the Matafan recipe was transmitted by Louise, known as "la Pépé" to our chef. Louise ran the Chalet du Sire from 1963 to the end of the 90s.



Our fries are fresh AND homemade cut .

We cut our own Bintje potatoes from the north of France.

The fries are then passed through a first bath at 165 degrees then a second bath, before serving, at 195 degrees, in organic sunflower oil.

A real treat! 

Here, we choose, we peel, we slice, we cut, we simmer, we brown, we taste, we season, we raise.

In short, we cook with passion!

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