The new Head chef of the Abbaye de Talloires is Georges RINGEISEN!
Georges Ringeisen, is born in Alsace as a son of farmer. He is very attached to the earth and enthusiast of cooking since his youngest age. Open spirit allied to a thirst to learn as well as culinary and cultural curiosity without border, pushed him, very young, to work abroad.
However he has never lost his solidly anchored roots. His cooking reflects his love of the nature, the changes according to the seasons, the respect for the work of the fields as well as his passion for the beautiful local products, in all generosity, honesty and modesty.
His dishes are invented to show and emphasize the essential: the work of the men who allowed obtaining the taste and the texture of the used raw materials.
Aromatic herbs from the Garden, the endemic wild plants come to refine his dishes in the solid structure. While reading the menu, a small exotic touch of spices or an unusual marriage of flavors, are many trivial reminders of his numerous journeys.
The virtues of what we eat are always reflected on our well-being. His cuisine is more than a pleasure, it is an intimate sharing. It is a perpetual evolution, a constant search of the harmony and of the perfect balance between the food and the flavors.
Georges Ringeisen is assisted by our Second-in-command William Gaugain and Pastry Chef Nathalie Maby who assure, with their teams, the service to the big pleasure of our customers.
Nathalie Maby in Abbaye for three years, is creating the series of her excellent desserts according to the seasons. Her curiosity and her experience are the keys of her creativity of her delicious and surprising desserts.
Head Sommelier: Charles André Charrier, dit Charly
The incomparable Maitre Sommelier of the Abbaye for the last seven years, Charly ia a real artist of the wine, he adores share his passion at the table during the meal or at his Special thematic evenings dedicated to the tasting of wines of all regions of France and abroad.
Restaurant manager: Sylvain Bonnafé
A newcomer Sylvain brings in his luggage a rich experience in serving in the most prestigious properties in Paris and in the world.