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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. »


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

Native from Normandie, Christophe Le Digol makes his first paces in gastronomy in the kitchen as a young boy. After the school he joins the Auberge du 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 at the Assiette Champenoise in Reims, Bruneau at la Bourride in Caen, Moreau at Gaudry in Paris, Yves Thuries in Cordes, Lenôtre at the Pré Catalan in Paris and in Schools of Alain Ducasse and Lenôtre.


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»


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

Pastry Chef Gauthier Chaffard

For Pastry Chef Gauthier Chaffard the choice of his profession was an evidence forever. Rigour, structure and taste are elegantly transcribed on his plates. He joined Chef Le Digol's team after having already worked with him for several years in the famous Auberge Père Bise.

Gauthier Chaffard

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