Sébastien Vauxion's 5 Hidden Gems in Savoie

The pastry chef at Sarkara in Courchevel shares his top picks for finding excellent génépi or “extracts of happy plants.” Take note!

Mathilde Bourge Published today at 11:23

At the helm of the four-toque restaurant Le Sarkara in Courchevel, pastry chef Sébastien Vauxion creates a world where ingredients guide his creativity. Surrounded by Savoyard artisans, dedicated producers, and passionate distillers, he draws inspiration from people who fuel his imagination as much as they do his desserts. Here are his favorite spots to discover during a stay in Savoie.

Jean-Loup Balitrand’s Knives, in Saint-Genix-les-Villages

In Saint-Genix-les-Villages, Jean-Loup Balitrand crafts custom knives that are true works of art.“He’s an extraordinary man,” says Sébastien Vauxion. The cutler works alone with an apprentice and creates fully customized pieces: choice of steel, type of wood, and the length and thickness of the blade and handle.“I have big hands, so I like fairly large knives—they’re more comfortable and easier for me to handle. We really enjoy working together because I often ask him to do things that no one else ever asks him to do,” he says with a smile.

Where? Jean-Loup Balitrand, Urice, 73240 Saint-Genix-les-Villages
www.affutagebalitrand.com

Vegetables from the Jardin des Solstices, in Saint-Vital

At the Jardin des Solstices, Thomas Roset grows vegetables using sustainable farming methods on particularly fertile land. The chef works with him in tune with the seasons: butternut squash, cauliflower, and celeriac in winter, or green tomatoes in summer to make vanilla jams. The market gardener also supplies Saveurs de nos Fermes, a farmers’ market located in Albertville and managed directly by local farmers.

Where? Le Jardin des Solstices, Le Verney, 73460 Saint-Vital
www.lepanierdesaravis.fr/lejardindessolstices
Where? Saveurs de nos Fermes, 603 Avenue Joseph Fontanet, 73200 Albertville

Génépi from the Jeevro Distillery, at La Table

In Savoie, it’s impossible to miss génépi. After tasting“a lot, a lot, a lot” of it, Sébastien Vauxion found his favorite at Jeevro.“Julien’s génépi is very distinctive and rich. Often you come across something very herbaceous, almost medicinal… Not at all here! The notes are more floral and elegant.” Julien Thezan works with plants he grows himself and forages in the wild. Sébastien Vauxion is particularly fond of his hyssop, which he turns into a sorbet with cilantro and mint.

Where? Jeevro, 10 Passage de l’Alambic, 73110 La Table
@gin_jeevro

The botanical essences of Baume des Anges, in Donzère

With Baume des Anges, the chef discovers work of rare precision centered on plants and aromatic essences. The company has developed a patented distillation system that extracts the very best from plants such as basil, thyme, and flowers.“Their work is so precise that a single drop can flavor one to five liters of product!” These creations naturally find their place in the chef’s desserts, particularly in sorbets and marshmallows.

Where? Baume des Anges, 425 Chem. des Roches, 26290 Donzère
@baumedesanges

Wine from Domaine Blard & Fils, in Porte-de-Savoie

At the foot of the Savoie mountains, Thomas Blard carries on the family tradition at Domaine Blard & Fils.“He’s a local guy, passionate about his craft. We hit it off right away,” recalls Sébastien Vauxion. The winemaker cultivates the great Savoyard grape varieties with a modern approach that respects living organisms.“He’s one of those enlightened farmers, always on the lookout for new techniques, while respecting the vines, the land, and the product.” The chef is particularly fond of his Malvoisie, a wine made from withered grapes that naturally concentrate their sugar content.“I use his wines not only for pairings but also in my own creations,” notes the pastry chef.