L'Auberge de Montmin

The story

L'Auberge de Montmin – Two Michelin Stars in Doussard, France

A house of cuisine in the Alps

Perched at the Col de la Forclaz above Lake Annecy, L'Auberge de Montmin is the realised dream of Florian and Sandrine, a couple whose shared passion for food and hospitality defines every detail. They call it a "maison de cuisine" – a home that happens to be a restaurant, where authenticity, simplicity and excellence converge. The setting is alpine, the atmosphere warm, the ambition clear: to make guests feel like friends. That approach has earned the restaurant two Michelin stars and a Michelin Green Star for its sustainable ethos.

Chef Florian's seasonal inspiration

Florian's cooking is rooted in the rhythms of the French Alps. He follows the four seasons closely, letting each one dictate his menu. Spring, summer, autumn, winter – all have their flavours and perfumes, and each inspires a dedicated menu that changes through the year. His technique is rigorous, his creativity constant, and he draws emotional energy from long runs in the mountains. "Cuisiner, c'est aimer," says Sandrine, and that love shows in the precision and generosity of every plate. The cuisine is seasonal, creative, delicate and rich in unexpected flavours.

Sandrine's warmth in the dining room

Sandrine is the soul of the house. She moves through the room like a ballerina, with a perpetual smile and an instinctive grace. She doesn't just explain the dishes – she tells their stories. With a background in textiles and interior design, she has shaped the restaurant's soft, inviting interior so that guests feel they are stepping into a welcoming home. Together, the couple creates an atmosphere that is both elegant and unpretentious, where good humour and genuine care are the rule.

The dining experience

Dinner at L'Auberge de Montmin unfolds around a single, surprise-filled menu. The dishes reveal themselves course by course, building to a "plat de partage" – a shared main course that invites the childlike joy of picking from a communal plate. The wine list is thoughtfully curated, and the experience is designed to be both refined and convivial. The Michelin Green Star recognises the kitchen's deep respect for nature: they source locally, avoid waste, and cook only what the season provides. Every element, from the setting to the service, reflects the couple's belief that a great meal is an act of love, shared.