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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. »


Chef Frédéric Claudel arrived in Talloires guided by his taste for the mountains, nature and the products of this environment.
Originally from Burgundy, he left for the capital for his military service before working at the Elysée Palace for Jacques Chirac. This was the beginning of his journey to the fine Parisian houses. He started as a clerk at the Georges V, the Crillon, then joined the team at the Vernet alongside Alain Soliveres, who became his mentor over time. Afterwards, a new adventure was offered to him and he participated in the opening of a Parisian palace: The Shangri La. He will continue to practice his passion while climbing the ladder at Les Ombres and then at Fauchon where he will become the first executive chef of the Hotel Fauchon Paris.

HIS only word: to delight the senses of his guests

Passion, perseverance, finesse and elegance are the values that characterise him. His dishes bear witness to this, as does his signature dish "riso", which is revisited each season, offering an alliance with seasonal products such as truffles, asparagus and many others.

«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 Nathan Pannetier

For Pastry Chef Nathan Pannetier, this profession has always been an obvious choice. His philosophy: to sublimate simple products, subtly blending taste and texture to delight his guests. Respect for the products, perfectly mastered combinations and a smart design are elegantly transcribed in his dishes.

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