The story
At Source, chef Clauderic Marquet brings a sincere, product-driven cuisine to the heart of Saint-Gervais Mont-Blanc. His cooking is rooted in the alpine terroir – the cheeses, the meats, the vegetables of the region – but enriched by flavours and techniques gathered during his travels. The result is a menu that strikes a fine balance between land and sea, local and faraway. This thoughtful, season-led approach earned Source a Michelin Recommended distinction, a quiet nod to the kitchen’s consistent quality.
The dining room is open, convivial, and deliberately unfussy. Anthony Auvray oversees the floor with discreet, attentive service and a genuine feel for food-and-wine pairings. The atmosphere is warm and unpretentious, fitting for a mountain restaurant that wants guests to feel at ease. Whether you come for a weeknight dinner or a leisurely Saturday lunch, the setting invites you to linger.
The carte changes with the seasons. Among the starters, the first asparagus of Provence arrives with a creamy organic egg and parmesan emulsion; roasted scallops sit on cauliflower and parsnip cream with argan oil and hazelnuts. Foie gras mi-cuit is paired with fig compote and pain d’épices. For mains, the kitchen shines with a filet of veal cordon bleu in thyme-scented jus, golden ris de veau with savory sauce, and line-caught yellow pollock from Noirmoutier with yuzu butter and sesame wakame. A standout: filet of Haute Savoie beef lightly smoked, with a Mondeuse reduction, optionally crowned with seared foie gras and truffle.
Cheese lovers will appreciate the planche of affinés from La Ferme des Roches Fleuries, or the mousse of farmhouse reblochon with nuts and herbs. Desserts include a vanilla crème brûlée with almond tuile and verbena-scented red fruit sorbet, and a chocolate-hazelnut number with Guanaja dark ganache, milk chocolate cream, and Tonka bean vanilla ice cream.
Source offers four menu formulas. The Menu Source (entrée, plat, fromage ou dessert) at 65€ gives a taste of the carte. The Menu Saveur (poisson and viande, plus cheese or dessert) at 80€ is more expansive. For a true chef’s journey, the Menu Dégustation at 100€ presents three entrées, poisson, viande, fromage, and dessert in light, harmonious portions – best reserved in advance. Children under twelve have their own Menu Petit Marceau at 25€. Wine pairings in three or five glasses are available for each menu.
Recognition
Ambience
Details
Location
