Restaurant
gastronomic
Gastronomy
Discover the elegant, generous and committed gourmet cuisine of the Auberge d'Aillon et d'Ailleurs. Comfortably seated, take the time to appreciate the unobstructed view of nature and the village of Aillon-le-Jeune, and let yourself be carried away by the culinary offerings of the chef duo Marc and Raphaëlle Guy-Seigneur.
Wild herbs from the Bauges massif, seasonal products sourced in short circuits, vegetables from the vegetable garden, fish from the surrounding lakes, cheeses and milk from neighboring farms... The chefs enhance local products by taking part in an approach concerned with preserving the environment and traditions.
To share a friendly moment with family, friends or colleagues, book our private room up 16 people.
The 3 menus
A lunch in Aillon
39 €
Menu served at lunch from Wednesday to Friday except public holidays
In 3 steps:
Starter, main course, dessert... and surprises
Approach walk
61 €
Menu served for dinner from Wednesday to Saturday, for lunch on Saturdays and Sundays as well as on public holidays
In 4 steps:
Starter, main course, cheese, dessert... and surprises
Ascent menu
81 €
Menu served for dinner from Wednesday to Saturday, for lunch on Saturdays and Sundays as well as on public holidays
In 6 steps:
2 starters, 2 main courses, cheese and dessert... and surprises
The venue for all your private receptions
A delicious, exclusive moment with family or colleagues
Family celebration, birthday, wedding, communion, meal with friends... privatize the restaurant of the Auberge d'Aillon et d'Ailleurs and share a certain idea of the art of living in the mountains combining gastronomy, conviviality and constant attention.
For even more privacy and confidentiality, opt for the private lounge which can accommodate up to 16 people.
Marc and Raphaëlle Guy-Seigneur for 4-handed cooking
Marc and Raphaëlle Guy-Seigneur, the conductors of our culinary score.
The kitchen is carried out by four hands by Marc and Raphaëlle Guy-Seigneur.
Marc is a chef who finds his inspiration during his walks in the forest, in the vegetable garden and the aromatic herb garden of the inn or on the market stalls. Raphaëlle, his wife, is a chef passionate about wild plants and their harvest.
They are two lovers of the mountains and nature who, through their inventive know-how, transcend and enhance regional and seasonal products by favoring local producers.
