Pierre EGAUX

As a private chef, I am deeply connected to the regions and landscapes that have shaped my culinary journey. I spent many summers working around Lake Annecy, where my passion for local, thoughtful and refined cuisine truly developed.

Today, my cooking is inspired by a living, contemporary and responsible approach to the exceptional produce found throughout our regions. From the lakes and mountains of Haute-Savoie to the generous lands of the Drôme, our local producers offer an extraordinary diversity of ingredients that I enjoy working with through respect, simplicity and precision.

My philosophy is centred around seasonality, the quality of the producers and, above all, the pleasure of sharing. Rather than transforming ingredients unnecessarily, I aim to showcase their natural character and allow each product to express itself at its best.

Over the years, surrounded by passionate food and wine lovers, I have developed a style of cooking where refinement is often found in the simplest things: an exceptional ingredient, a perfectly judged cooking, a beautiful sauce, a fresh herb, or simply the pleasure of gathering around a table.

I also enjoy creating personalised food and wine pairings, selecting wines that complement and enhance the menus we create together.

Every experience is therefore designed entirely around you, your preferences, your location and the very best seasonal ingredients available.