Skip to main content

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.



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.

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.
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.

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...
  • 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.

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.
  • 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.
  • 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.
  • 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.
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

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...
  • 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...
  • 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...
  • 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...
  • 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...
  • 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...
  • 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...
  • 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...
  • 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...
  • 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...
    ANY IDEAS, SUGGESTIONS?
    We are listening to you to protect our environment
    Save
    Cookies user preferences
    We use cookies to ensure you to get the best experience on our website. If you decline the use of cookies, this website may not function as expected.
    Accept all
    Decline all
    Read more
    Vidéos
    Si vous souhaitez voir s'afficher nos vidéos sur le site Internet
    Youtube
    VISITOR_INFO1_LIVE : Ce cookie est défini par Youtube pour suivre les préférences de l'utilisateur concernant les vidéos Youtube intégrées dans les sites ; il peut également déterminer si le visiteur du site Web utilise la nouvelle ou l'ancienne version de l'interface Youtube. YSC : Ce cookie est défini par YouTube pour suivre les vues des vidéos intégrées.
    Accept
    Decline
    Statistiques
    Google Analytics
    Ces cookies nous permettent de comptabiliser le nombre de visiteurs sur notre Site notamment à des fins statistiques, établir des statistiques et volumes de fréquentation et d'utilisation des diverses éléments composant notre Site (rubriques et contenus visités, parcours), nous permettant d'améliorer l'intérêt et l'ergonomie de nos services ; analyser votre navigation et nous permettre de mesurer l'audience de notre Site.
    Accept
    Decline