Stéphane FROIDEVAUX

Chef : 2 restaurants

Presentation

Stéphane Froidevaux is without doubt the most modest, kindest and least "killer" of the region's top chefs. This hasn't helped him gain the recognition of certain guides, but at Gault&Millau, we've long since spotted the merits of this farmer's son, who doesn't hesitate to say publicly, " I like my cooking, it's like me. "We agree a thousand times over with the chef from the Place de Verdun, who loves simple pleasures, picking wild plants on the Col du Lautaret in summer, working with truffles and ancient vegetables in winter, surrounded by his family and friends.gumes in winter, surrounded by a team united as one around their leader, who regularly accompany him on his hunt for meadowsweet or rosehips.

Before moving to Grenoble in 2007 to take over Le Fantin Latour, Stéphane Froidevaux spent nine years working alongside Marc Veyrat. He then settled in the center of Monêtier-les-Bains, at the L'Antidote restaurant, where the first awards soon came his way.he was born in Montbéliard, but moved to Briançon with his family at the age of 8. Strongly influenced by his long stint with the chef with the hat - with whom he was soon promoted to second chef - Stéphane loves above all to draw peace and inspiration from long walks in the mountain pastures. His cuisine is full of sensitivity and delicacy, and smells of nature and pure mountain air.

Recently, however, the ups and downs of life and that pesky pandemic have changed not only his vision of his profession, but also his vision of cooking. After a long balancing act between priorities - Le Fantin Latour is a gastro in the evening, but also a brasserie that does very well at lunchtime - and the cycle of products that come and go.After a long period of vacillating between priorities - Le Fantin Latour is a gastro in the evenings, but also a brasserie that does very well at lunchtime, and the product cycle naturally runs smoothly between the two units - Stéphane has finally immersed himself in his true nature, harmony, not to say osmosis, with his environment. The new Fantin Latour is a large garden that opens out onto the mountain peaks of the Trièves and Belledonne, his favorite playgrounds for fragrant grass. Better still, he transforms the beautiful 19th-century townhouse, once the museum dedicated to the local painter, into a green space, planting the staircase and recalling the Veyrat years to set up a kind of model farm in the middle of town, with chickens, bees and a vegetable garden.

So free, so happy: this is the smiling Stéphane Froidevaux who welcomes you today with his generosity and simplicity. Everything smells so seasonal, natural and imaginative that he deploys his 5- to 11-course menus, including a highly successful "total végétal". And the people of Grenoble can rest assured that their favorite chef is feeling well enough to be planning to buy back the walls of this magnificent residence in the near future.