Auberge d’Aillon et d’Ailleurs

Rating: 12.5
Author: Gault&Millau

73340 AILLON-LE-JEUNE

12.5/20
Gourmet Restaurant

BOOK

3 PHOTOS

Chef: Raphaëlle Guy-Seigneur
Cooking: French | Gastronomic
Services: Access for people with disabilities | Privatization
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

44 to 89

Gault&Millau's review 2025

The Baujus (the inhabitants of the Bauges) have been waiting for this for a long time: at last, a hotel and restaurant project in this magnificent yet little-known part of Savoie. L'Auberge d'Aillon et d'Ailleurs is above all a cry from the heart: Jérome Salord's desire to help this mid-mountain region find its second wind. Having bought out Le Chamois, and after extensive renovation work, here is a new address in a setting... that unfortunately doesn't look like an inn. On the kitchen side, Marc Guy and Raphaëlle Seigneur, who cut their teeth at the Albert Ier in Chamonix, work here: sensitive, well-thought-out cuisine. Available in two versions at €61 and €81, these menus offer two beautiful walks in the mountains. Withered beet with Saint Bruno and saffron cream awaken your palate. We also liked the leg of Bauges lamb, butternut kalamansi purée and lemon caviar with hints of lemon balm. The jus court is good, and well done. As for the salmon fontaine from Murgat, it's a bit subdued... the star of the show is this crunchy little smoked chestnut flour tartlet. Next up, this tomme des bauges, with its melt-in-the-mouth texture. The dessert is clever yet simple. A Savoy pear, cooked tatin-style, dances the samba on the plate, a candied kabosu bark... coaxed by a meadowsweet ice cream.... The wine list is already well-stocked, and a rarity in the mountains: you can find some great skittles for under €50. As for the service, it still needs to be perfected, but the adventure has only just begun.