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« My talented colleagues of my team and me, we invite you to a gastronomical voyage to discover my cuisine, delicate and full of savors. »

THE HEAD CHEF & HIS TEAM

Christophe LE DIGOL arrived in Abbaye from our famous neighbour Restaurant Auberge Père Bise in Talloires (1 star Michelin) where he directed the kitchens since 2013 till the closing of this mythic establishment in November 2016.

Originary from Normandie, Christophe Le Digol makes his first paces in gastronomy in the kitchen as a young boy. After the school he joins Aubere de Père Bise, then leaves for England and in 2002 comes back to Talloires to start with Sophie BIse as her sous-chef.

He continues his trainings with reknown Chefs like Lallement à l’Assiette Champenoise in Reims,Bruneau à la Bourride in Caen, Moreau à Gaudry in Paris,Yves Thuries in Cordes,Lenôtre au Pré Catalan in Paris and in Schools of Alain Ducasse and Lenôtre.

HIS QUALITIES BROUGHT HIM SEVERAL AWARDS

In 2007 he participate to Contest for the best worker in France (MOF), he is a member of Eurotoques France and he wins the Contest “Golden Neptune” in Nice in January 2012. In continuation of his rich experience and the know-how gotten with the famous Chefs, the new Head chef of Abbaye invites the guests to a delicious gastronomical trip around the produce of the seasons and the vicinity.

«The cuisine is sharing of know-how, friendship and generosity which goes together with the seasonal products and products of vicinity»

THE HEAD CHEF’S TEAM

« My team and I, we invite you to a gastronomical voyage to discover my cuisine, delicate and full of savors. »

Pastry Chef Jauffrey Stienne

After a few years working with the best chefs around Lyon, Jauffrey Stienne has made his own style, inspiring, emotionnal. Through the very essence of each product, he seeks the forgotten flavour, the lost memories of childhood.
Participates at the Contest for the best pastry chef in France in 2018

Jauffrey Stienne, Chef pâtissier

Restaurant Manager Sylvain Bonnafé

His sixth year at the Abbey, Sylvain Bonnafé uses his vast experience gathered from working in prestigious restaurants in Paris, New York and Bahamas afield for the benefit of our clients.

Sylvain Bonnafé, Maître d’hôtel

Head Sommelier Charles André Charrier, known as ‘Charly’

The incomparable Sommelier at the Abbey for 12 years now, Charly is an expert in the art of wine which is a passion that he adores to share with others. Whether the occasion is enjoying a meal at the table or during the special wine tasting evenings when all the wine producing regions of France and beyond are enthusiastically explored.

Maître sommelier de l’UDSF
Master of Porto International 1996
President of Sommeliers des Savoie, Ain et Bugey
Participant of the Contest of Meilleurs ouvriers de France en 2007 et 2018
Winner of Best wine list in France for fine dining restaurants in 2017r les restaurants gastronomiques en 2017

Charly, Chef Sommelier