Les Cornettes

The story

Les Cornettes, Abondance: Five Generations of Savoyard Cuisine

A Savoyard Family Affair

Les Cornettes began as a farm in 1894, when Victor Command and his wife turned it into an auberge. Over the decades, the Trincaz family – Pauline, François, Gaby, Jeanine, and their descendants – shaped it into a welcoming hotel and restaurant. Today, the fifth generation carries the tradition: chef Jeremy Trincaz and his sister Virginie, who oversees the dining room alongside their mother Sylvie.

Jeremy trained with renowned chefs – Régis Marcon, Philippe Labbé, Bruno Cirino, and Gilles Goujon – before returning to the family kitchen. His cooking stays rooted in Savoyard traditions but adds a modern touch. The menu changes with the seasons, featuring exclusively homemade dishes such as game pies, perch filets with wild garlic and morels, veal sweetbreads with hay, and the local Berthoud – a melted Abondance cheese specialty. Every ingredient comes from nearby producers: fruits and vegetables from local farms, fish from Lake Geneva, meats from regional butchers, and cheeses from master affineurs.

Michelin Recognition and Artisan Values

Les Cornettes has appeared in the Michelin Guide since 1933 and now holds a Michelin Plate, recommended for the quality and freshness of its ingredients. It is also recommended by Gault & Millau and certified by the Collège Culinaire de France for its commitment to authentic, artisan cooking. The dining room strikes a balance between refinement and relaxation, with a terrace for warmer months and a wine cellar stocked with French and Alpine vintages. Whether in the traditional restaurant or the more casual brasserie, the Trincaz family’s guiding principles – hospitality, sincerity, and conviviality – remain unchanged after more than a century.