L’Atelier d’Edmond

We are in the mountains but nothing prevents chef Benoît Vidal from juggling with flavours, and creating perfect marriages between fruit and vegetables, with meat, fish, shellfish and snails as a witness. Happy associations include snails and pork with crème of parsley roots and wild garlic, or of cod with beetroot juice and blueberry vinegar, and also of scallops with fir butter, pears from the Savoyard orchards and parsnip fondant.