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The brand wants to be more and more responsible

The brand wants to be more and more responsible

The proof in 3 parts

Concerned about the environment, the La Folie Douce brand wants to be increasingly responsible in order to propose a product that considers the needs of customers, the company and its environment. It is through all these approaches that La Folie Douce envokes this movement to defend the values of its cuisine: originality, freedom and authenticity.

GOOD SURROUNDINGS

DISPOSING WELL

PRODUCING WELL

WE KNOW WHAT WE PUT ON YOUR PLATE

With nothing to hide, the origin of our products is indicated on our restaurant menus. Our dishes are made from French or Italian (neighbouring region) products, with a view of complete quality and traceability.
our producers

WE KNOW WHAT WE PUT ON YOUR PLATE

With nothing to hide, the origin of our products is indicated on our restaurant menus. Our dishes are made from French or Italian (neighbouring region) products, with a view of complete quality and traceability.
our producers
RESPONSIBLE PACKAGING
Whether it's a takeaway or doggy bag, your food is served in Le Parfait glass jars, which helps to reduce our waste and yours. A deposit is set up for our jars, which allows you to take them back or keep them for your next meal.
IF IT'S GOOD, IT'S HOME-MADE
All the dishes you can taste come from our kitchens and have been prepared with the greatest care by our chefs.
Meets Franck Mischler

FOR ALL TASTES

We are committed to offering you a meal that meets your expectations, regardless of your beliefs, allergies, vegetarian, vegan, gluten free...

FOR ALL TASTES

We are committed to offering you a meal that meets your expectations, regardless of your beliefs, allergies, vegetarian, vegan, gluten free...
our producers

PRODUCING WELL

DISPOSING WELL

GOOD SURROUNDINGS

  • REDUCING SINGLE-USE PLASTIC
    From La Fruitière to the Butcher, via La Petite Cuisine and the Outdoor Bar, we strive to find alternatives to the use of disposable plastic products.
YOU'RE NOT GOING TO LEAVE THIS TO US
Our plates are gourmet, and they will remain so. It is our pleasure to see your eyes light up. However, if you don't finish your meal, we have containers available for you to take the leftovers home.
  • LET'S GIVE THE PIGS SOME JAM
    To extend the life cycle of the waste from our restaurant in Val d'Isère and to control the "meadow to slaughterhouse" chain, we recover the organic waste from the kitchens to feed the pigs of our milk and creamery supplier.
FAST N CURIOUS, XAVIER MATTYS

LET'S GIVE THE PIGS SOME JAM

To extend the life cycle of the waste from our restaurant in Val d'Isère and to control the "meadow to slaughterhouse" chain, we recover the organic waste from the kitchens to feed the pigs of our milk and creamery supplier.
FAST N CURIOUS, XAVIER MATTYS
  • EVERYTHING IS COOKED, NOTHING IS THROWN AWAY
    Our purchases have always been optimised in relation to our production and to ensure that fresh products are consumed on the same day. Now, the foodstuffs not used in the restaurant are transformed so that you can find them in our grocery shop in Les Arcs.

EVERYTHING IS COOKED, NOTHING IS THROWN AWAY

Our purchases have always been optimised in relation to our production and to ensure that fresh products are consumed on the same day. Now, the foodstuffs not used in the restaurant are transformed so that you can find them in our grocery shop in Les Arcs.

RECOVERY AND SORTING OF CIGARETTE BUTTS

Specially designed bins for cigarette butts are set up so that they can be recycled and have a second, non-polluting life.

RECOVERY AND SORTING OF CIGARETTE BUTTS

Specially designed bins for cigarette butts are set up so that they can be recycled and have a second, non-polluting life.

PRODUCING WELL

DISPOSING WELL

GOOD SURROUNDINGS

  • SUPPORTING INITIATIVES THAT PRESERVE THE MOUNTAIN
    As mountain lovers, we are committed to defending its environment which is so dear to us, and we believe is a common good for all. Involved in many local actions, we invite you to join the movement: the sums collected via the rounding up system will be donated to the Mountain Riders association.
MOUNTAIN RIDERS
  • SUPPORT FOR THE POOREST
    Thanks to the association Riders for Refugees, we donate our warm clothes that we no longer use to those who need them the most.
RIDERS FOR REFUGEES
ECO RESPONSIBLE TEXTILE RANGE
We are introducing a range of eco-friendly clothing, whether it be the materials used or the production process, you can now wear your favourite La Folie Douce clothes while taking care of the planet. Available on our website and in our Folie Douce shops
  • CREATING, INNOVATING TOGETHER
    We want you to experience unforgettable moments every time you visit La Folie Douce. We want to surprise you, however we also want to learn from you. We are listening to your comments, proposals and suggestions so that together we ensure that the mountain and the party remain beautiful.
ANY IDEAS, SUGGESTIONS?

responsible news

  • Locavore, a chef's story

    | Val d'Isère
    Local cuisine is good, but when it is chef Franck Mischler at the piano, it is even better. It is through his inventiveness and daring that our Executive Chef never ceases to surprise us with his g...
    read more

  • La Folie Douce and its pigs

    | Val d'Isère
    It is through close collaboration that La Folie Douce, Val d'Isère and Xavier Mattys, producer of the Ferme de l'Adroit, have set up a system for recovering the restaurant's kitchen waste to feed t...
    read more

  • pierre gay

    | Val d'Isère
    It is with another Meilleur Ouvrier de France that La Folie Douce obtains its cheese. Indeed, Pierre Gay, based in Annecy, matures his 140 varieties of cheese in his cellar, located in the basement...
    read more

  • maison chevallot

    | Val d'Isère
    It is much more than a commercial relationship that links one of the Best Craftsmen of France, Patrick Chevallot, and La Folie Douce, it is first and foremost a long-term friendship between the two...
    read more

  • The Gardens of quincy

    | Val d'Isère
    It is a few kilometres north-west of Annecy that we find Grégoire Ballansat. Hailing from a family of farmers, Grégoire Ballansat mainly grows tomatoes and courgettes in the summer and then, when w...
    read more

  • Snails

    | Val d'Isère
    Heliculturist is the right term to define the profession of snail breeder, as is Blandine Usseglio. Based in the village of Bellecombe, at the entrance to Savoie, she breeds no less than 500,000 sn...
    read more

  • The Haute-Tarentaise Dairy Cooperative

    | Val d'Isère
    Five months at altitude in the Beaufortain mountains, surrounded by his 200 Tarine cows we see the summer rhythm of Christian Juglaret, a passionate farmer from Bourg-Saint-Maurice who also runs th...
    read more

  • The Haute-Tarentaise Dairy Cooperative

    | Les Arcs
    Five months at altitude in the Beaufortain mountains, surrounded by his 200 Tarine cows we see the summer rhythm of Christian Juglaret, a passionate farmer from Bourg-Saint-Maurice who also runs th...
    read more

  • Snails

    | Les Arcs
    Heliculturist is the right term to define the profession of snail breeder, as is Blandine Usseglio. Based in the village of Bellecombe, at the entrance to Savoie, she breeds no less than 500,000 sn...
    read more

  • The Gardens of quincy

    | Les Arcs
    It is a few kilometres north-west of Annecy that we find Grégoire Ballansat. Hailing from a family of farmers, Grégoire Ballansat mainly grows tomatoes and courgettes in the summer and then, when w...
    read more
    ANY IDEAS, SUGGESTIONS?
    We are listening to you to protect our environment