Auberge d’Aillon et d’Ailleurs

The story

Auberge d’Aillon et d’Ailleurs: Modern Cuisine in Chambéry, France

A Savoyard Table, Rooted in the Bauges

High in the Bauges massif, a UNESCO Global Geopark, the Auberge d’Aillon et d’Ailleurs is a place that invites you to slow down. This welcoming, human-scale inn pairs a cosy, contemporary atmosphere with a deep commitment to the surrounding landscape. The restaurant is the heart of the auberge, where the focus is on an elegant, generous, and committed cuisine.

At the stove are chefs Raphaëlle and Marc Guy-Seigneur. Their cooking is a direct expression of the territory. They work with local, seasonal ingredients, sourcing from regional producers and foragers. Wild herbs from the Bauges massif find their way into both dishes and drinks, adding a distinctly Savoyard signature. This is modern cuisine that feels both refined and essential.

The dining room itself offers a warm space with clear views of the village and nature beyond. The Michelin guide has recognised this address, recommending it for its quality and sincerity. Whether you are enjoying a multi-course dinner or a long lunch, the experience is one of genuine connection — to the plate, the place, and the people who make it.