Le K'ozzie

The story

Le K'Ozzie – Modern Cuisine in a Vaulted Cave, Chambéry

A warm welcome in a Savoyard stone house

In the village of Les Marches, outside Chambéry, a pretty stone house hides a dining room like no other. Descend a few steps into the vaulted cellars of the former Château des Marches, and you enter Le K'Ozzie – a space where rough stone walls meet contemporary furniture, soft lighting, and a glass-walled wine cave. The atmosphere is intimate, welcoming, and sincere.

A couple's story, two continents

The name "K'Ozzie" is a playful nod to Australia, the country where Maude and Sébastien Labbé met. Today, she runs the dining room with genuine hospitality, while he works the stove. "We receive people as we would welcome friends into our home," they say. Their partnership brings both warmth and precision to every meal.

Instinctive, seasonal modern cuisine

Chef Sébastien Labbé is a local, raised in Savoie, and his cooking is rooted in the region. He works exclusively with short supply chains, sourcing from a network of nearby farmers, foragers, and fishermen. "The product is the starting point of our work," he explains. His modern cuisine is built on instinct and emotion – generous, flavour-forward, and never overwrought. He adds subtle Asian touches, memories of his time in Australia, for a lift of originality.

The menu changes with the seasons. In spring, expect asparagus, peas, wild herbs, and perhaps the first morels. Summer brings courgette flowers, lake fish (lavaret, féra), and wild girolles. Autumn is all about mushrooms – cèpes, trompettes de la mort – along with figs, quince, and game. Winter turns to root vegetables, shellfish, citrus, truffles, and aged cheeses from the Bauges.

Two tasting menus – Découverte and Grande Chartreuse – allow guests to discover the chef's instinctive compositions.

A cellar of character

Maude, a Burgundian at heart, curates a wine list that ranges from the Loire to Provence, with a focus on small producers she and Sébastien have met personally. The cellar is also a maturation space, where wines are aged until their moment. The service is meticulous, with great glassware and genuine storytelling.

Le K'Ozzie earned a Michelin recommendation for its sincere, product-driven cooking and convivial atmosphere – a restaurant that combines Savoyard authenticity with the lightness of a world travelled.