The story
At the heart of Kern is Breton-born chef Jean-Philippe Lemaire. After training at the lycée hôtelier in Dinard, he travelled extensively—working in England and Asia—before honing his craft in several Michelin-starred kitchens across France: Domaine des Séquoias, Clos des Sens, Belvédère, Cottage Bise in Annecy, and K2 in Courchevel. Each experience shaped a perfectionist who constantly questions his own work, developing a style described as “épurée” (clean) with frank, clear flavours.
Lemaire draws deep inspiration from Haute-Savoie. He works closely with local farmers, market gardeners, and producers, letting ingredients like lake fish, aromatic herbs, and seasonal vegetables guide his modern cuisine. The result is a sincere, authentic culinary art built on rigour and instinct, with an emphasis on micro-local sourcing and ethical practices. Menus are written to the rhythm of the seasons, offering a 4-course lunch at 64€ and a 7-course dinner at 98€, each a progression of bold, evolving flavour combinations.
Kern’s approach earned it a Michelin star in 2026, a testament to the high quality of cooking and Lemaire’s uncompromising vision. The restaurant in Seytroux, near Saint-Jean-d'Aulps, provides an intimate setting—with options for a chef’s table, private dining, and outdoor seating in warmer months. It’s a place where the passion for gastronomy is tangible, expressed through technique, local respect, and the joy of surprising guests with every plate.
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