Autumn
Florian has harvested the last of the vegetables from the Auberge de Montmin's kitchen garden, bottling them up into sauces and preserves; as for the home-made charcuterie, it lies patiently ageing in a darkened room.
In this season, nature offers up new vistas in which the foliage dazzles with its brilliance, while the light dims and softens on the mountain peaks.
Florian observes, admires and soaks up this wonderfully autumnal feel.
It is the season for mushrooms, foraged in the surrounding undergrowth, of the first root vegetables, of roasted chestnuts and of the smell of forest moss.
It is also a season for longer cooking times as the pace of the day slows down, for richer sauces and jus, just how Florian likes to make them.
The walnut tableware, designed by Florian and Sandrine, also brings the warmth we so long for at this time of year.
It is a time for quietness and shared moments.
Nestled on the Forclaz Pass, the starred Maison de Cuisine becomes yet more cosy when, at the end of the day, Sandrine lights the fire in the fireplace.
Sweet living
and comforting delicacies...
All the charm of the Autumn Menu.
