Eco Warriors
We’ve decided to go into eco-warrior mode (but always with style).
No more single-use plastic, hello reusable tableware, customizable cups and glasses - RE-UZ - for toasting with champagne and rosé! Our deliveries? They arrive by gondolas because driving is so last season. And for our staff, it’s all about public transport because the more we share, the more fun it is (and the greener it gets).
We’re not stopping there. We’ve launched the "Adopt' 1 Spot" program with a clear goal: a mountain free of wild waste by 2030.
In collaboration with Mountain Riders and the Carlsberg Group, we’re rallying everyone, from employees to customers, to clean up mountain waste. Thanks to this initiative, 325 kg of waste has already been collected in two years. We also organize awareness workshops to promote responsible practices and run regular campaigns to protect this precious environment.
Commitment to our team
Because La Folie Douce is also a big family, we take care of our team.
On-site housing to reduce commuting, meals for all tastes (yes, even for vegans), and certified training with renowned chefs like Michel Rostang, Fanny Rey, and Nicolas Sale. Our employees also benefit from English classes, management training, and first aid certification (PSC1) to ensure everyone’s safety.
Safety and responsible partying
Partying also means safety.
We encourage the use of gondolas for a safe return after a day or night of partying. When it comes to alcohol, responsible consumption is a priority. We regularly remind everyone of the importance of drinking in moderation and looking out for one another.
responsible news
Locavore, a chef's story
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 gen…
La Folie Douce and its pigs
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 the…
pierre gay
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 o…
maison chevallot
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 m…
The Gardens of quincy
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 win…
Snails
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 snai…
The Haute-Tarentaise Dairy Cooperative
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 the…
The Haute-Tarentaise Dairy Cooperative
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 the…
Snails
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 snai…
The Gardens of quincy
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 win…