Le Chalet du Sire
Station La Féclaz - Route du Sire, 73230 Les Déserts, France
8 PHOTOS
Practical information
- Location
- Les Déserts
- Chef
- Kévin VaubourgLucille Routin
- Cooking
- French | Gastronomic
- Services
- Terrace
- Style
- Altitude, Exceptional setting, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
62 to 95
Gault&Millau's review 2026
15/20
Remarkable Restaurant
In the Revard Mountains, the Sire trails are well known to hikers. At an altitude of nearly 1,500 meters, they offer a spectacular view of Lake Bourget in all its depth and attract lovers of fresh air and wide-open spaces every day. Up there, a small chalet that looks like a wooden cabin was, in the end, just waiting for the arrival of two young chefs to give it a new lease on life. Kévin Vaubourg and Lucille Routin are well acquainted with the French and Swiss Alps, their local produce, their herbs, and that mountain cuisine that knows how to remain simple without becoming simplistic. Having trained under chefs such as Emmanuel Renaut and Anne-Sophie Pic, they’ve mastered foraging, plant-based cooking, bold flavors, and contemporary balance. At Le Chalet du Sire, they now offer a set menu—in 4-, 6-, or 8-course formats—at a price that defies almost all competition. From the very first bites, the Alps make their presence felt at the table with a few well-chosen nods to regional treasures, right down to the Savoyard farcement. Next comes a beefsteak tomato accompanied by raw cream from the Écrin. The verbena kombucha provides a welcome freshness and immediately sets the tone for this alpine, plant-based, and wild cuisine. The beet gnocchi, served with purée and pickles and paired with a blueberry condiment, cleverly plays on this now-familiar purple theme. A few touches of smoked pike add the saltiness the dish was missing. But the highlight of the meal comes with the perfectly cooked lavaret, served with green shiso. A hint of peppermint almost makes the fish dance the lambada without ever altering its essence, while the nasturtium adds a lovely hint of mustard. Very well done. The Bauges pork, sourced from Le Châtelard and barbecued, is also exceptionally well prepared. We would have liked a slightly richer sauce, but its accompaniment of pita bread with blood sausage and small pieces of puffed pork rind, reminiscent of popcorn, hits the spot. And then come the desserts. The trio gets to work and, in just a few moments, assembles two desserts that are absolutely stunning in their simplicity. First, a chamomile opaline and a candied mirabelle plum: a play of textures, lightness, fruit taking center stage, and a floral aroma that lingers delicately on the palate. What a beautiful dessert! Then, gavottes, agastache, and lemon balm meet a chocolate ganache infused with juniper berries: once again, few frills, but perfect balance. The wine list already offers a nice overview of the region. It’s still on the short side, which makes sense for a restaurant that just opened, but the team clearly knows its way around the region’s top producers.
Map
OPENING HOURS
- MON
- TUE
- WED
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Kévin Vaubourg Chef -
Lucille Routin Chef
Menu
A la carte
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