Bread
Atelier Beyond
SallanchesThe foundation of our tartines: artisan bread from Sallanches, ready for the season’s ingredients.
Our suppliers · What matters to us
Good food starts
with them.
Producers, craftspeople, carefully chosen houses. Close to home first, and a little further afield when the product and the people make sense to us.
How we choose
Knowing where
it comes from.
A name behind the cheese. A craftsperson behind the bread. An origin we can tell you about. That is how we like to put our menu together.
The valley and Savoy have a special place in our recipes. Other craftspeople join us too, from the Drôme to Paris. We like to be clear about who does what.
From the Mont Blanc area to our tableThe Mont Blanc area
Close to home.
Pastries
Gâteau & Cacao
Chamonix · SallanchesPastry artisans based in Sallanches and on rue Joseph Vallot. Their craft accompanies our first coffees of the day.
Cow’s milk tomme
La Ferme de Vallorcine
VallorcineTomme from a valley farm that makes cheese from its own milk. A taste of the place we call home.
Sheep’s milk cheese
Les Croets Mastins
Les HouchesIn Les Houches, Géraldine and Eddy raise their sheep and make cheese from their milk. Their cheese has a welcome place in our recipes.
Goat’s cheese
Au Cœur de Montjoie
Saint-Gervais-les-BainsGoat’s cheese from our neighbours in Val Montjoie. Another side of the Mont Blanc area, brought to the table.
Honey
Martial Challamel
SallanchesHoney brings a gentle sweetness to our combinations. Ours comes from Sallanches.
Savoy
A taste of the region.
Flour
Minoterie Degrange
Le Bourget-du-Lac · SavoieOur flour comes from Le Bourget-du-Lac. A quiet ingredient with an essential role in the kitchen.
Chickpeas
Moulin de Vers Pré
Vallières-sur-Fier · Haute-SavoieChickpeas from Haute-Savoie, giving plant-based recipes a generous place on the plate.
Smoked trout & fish
Du Léman à l’Océan
Maxilly-sur-LémanSmoked Savoy trout and fish from the French coast. A connection between our mountains and the sea.
Perch fillet fritters
Alpes & Co
LugrinPerch fillet fritters supplied from Lugrin, on the shores of Lake Geneva.
Vegetables
Maulet Primeur
Saint-Pierre-en-FaucignyFrench and/or regional vegetables, chosen to follow our recipes and the rhythm of the seasons.
Preserves
Prom’nades Gourmandes
Saint-Pierre-en-FaucignyPreserves made with regional fruit, except blueberries. A little pleasure to spread on your morning toast.
Mulled wine
Maison Perret
SavoieA Savoy house for the mulled wine that accompanies colder days.
Syrups
Maison 1883
SavoieSyrups for mixing drinks and bringing a range of flavours to the counter.
A little further afield
And a few more good connections.
Free-range eggs
L’Œuf des Collines
DrômeFree-range eggs, including those served with breakfast at Tartine.
Milk
Laiterie Gérentes
Haute-Loire · ArdècheA dairy rooted in the mountain lands of Haute-Loire and Ardèche. Its milk is part of our everyday preparations.
Walnuts
Florent Chappey
Tullins · IsèreWalnuts from Tullins in Isère, adding crunch and richness to our recipes.
Apple juice
Christophe Degache
AuvergneChristophe Degache’s apple juice is one of the simple pleasures we like to serve.
Fruit juices
Alain Milliat
DrômeA house from the Drôme, bringing the pleasure of fruit to the glass.
Kombucha
Kombuch’Alpes
Organic, 100% natural kombucha, for a different kind of break during the day.
Signature drinks
Atelier Marta
ParisA social workshop in the heart of Paris. Drinks chosen with the people behind them in mind.
Chocolate
Valrhona
Chocolate has its place in our sweet breaks. We have chosen Valrhona’s expertise.
Coffee
Loutsa
LyonOur Fazenda Rio coffee is a single-origin arabica, roasted by Loutsa in Lyon. Another relationship that matters, right down to the cup.
