Les 16 Clochers

The story

Les 16 Clochers – Seasonal Modern Cuisine in Albertville

A Cuisine Driven by Season and Terroir

At Les 16 Clochers, the modern cuisine follows the rhythm of the seasons. The guiding principles are simple: respect for the ingredient and a deep connection to the land. The team works with a network of local producers who supply organic vegetables, mushrooms, fruits, eggs, bread, cheese, and olive oil. Every dish is built on a balance of the five tastes, aiming for harmony rather than excess. The menu is not static—it changes as the seasons turn and as inspiration strikes.

Chef Joris Greiffemberg

Joris Greiffemberg took over the restaurant in October 2020, bringing with him experience from some of the finest kitchens in the Alps and the Côte d’Azur. He trained under Benoit Redondo at the gastronomic restaurant La Saulire and David Millet at the palace Les Airelles. Those years instilled in him a rigorous classical foundation and an unwavering respect for produce. His travels abroad have added layers of flavor and technique, which he integrates with care. Today, his modern cuisine puts vegetables and organic ingredients at the center, always letting the product speak.

A Story That Spans a Century

The building that houses Les 16 Clochers began as a simple village café in 1914. It evolved into a family pension and small grocery in the 1940s, then became the Casse-croûte in 1967, known for local specialties like donkey diots and mushroom omelettes. In 1991, Michel Renaux renamed it Les 16 Clochers and elevated the cooking to a gastronomic level. After 12 years, Nathalie and Yvon Avocat continued the tradition in a rustic mountain setting. In 2020, Joris Greiffemberg opened a new chapter, bringing a fresh, dynamic approach while honoring the restaurant’s roots.

The Dining Experience

The menu is offered in two formats: a four-course discovery menu (58 €) and a six-course menu (72 €) that the team describes as a journey through their flavors and textures, designed to be both complete and light. The current carte lists ingredients rather than fixed dishes—asparagus, egg, peas, Sérac cheese, yuzukosho, omble chevalier; ratte potato with langoustine butter; veal with carrot, chickpea, and harissa; strawberry with rhubarb and ginger. These combinations reflect the kitchen’s aim to reveal unexpected facets of familiar products. The restaurant’s recognition by the Michelin guide (Recommended 2026) speaks to the consistency and sincerity of this approach.