the executive head chef for the Folie Douce
Authentic
cuisine
is always
the best
It has been said of Frank Mischeler that he is a chief of evoling culinary practices. This man daily strives to create and thinks of innovative recipes. He totally refutes the routine, an obsessive creator.
He’s done the hard yards, working in Michelin starred restaurants such as Strasbourg’s Emile Jung au Crocodile and Le Bueheriesel, Patin d’Or in Luxembourg, Le Ritz and Carre des Feuillants in Paris and the Martinez in Cannes, under star chefs such as Michel Behring, Antoine Westerman, Michel Roth, Alain Dutournier and Christian Willer, and for the last 5 years he’s been the executive head chef for the Folie Douce group.
For more than ten years, he also made a big contribution to the development of the Cheval Blanc in Lembach, a very special hotel that has become a kind of luxury base-camp in the mountains, a 2 star Michelin kind of camp.
This already cosmopolitan chef, further influenced by his culinary quest for endless change, has also worked on the openings of eateries in Mexico, Brazil,Taiwan, Russia and Croatia. As well as on countless international Gourmet Week events.
The man who for 8 years was at the command of La Folie Douce de Val D'Isère and Méribel will settle in Chamonix in the first Folie Douce Hotels.
Today, as head of kitchen at Folie Douce Val d’Isere and Meribel, Franck Mischler has become a zen-master of inventive cuisine. Highly original style, and always capable of surprising you with a new take on traditional foods.
Every year, in consultation with other Michelin-starred chefs, he creates our brand new menu, and works very closely with the head chefs of the other Folie Douce.
This already cosmopolitan chef, further influenced by his culinary quest for endless change, has also worked on the openings of eateries in Mexico, Brazil,Taiwan, Russia and Croatia. As well as on countless international Gourmet Week events.
The man who for 8 years was at the command of La Folie Douce de Val D'Isère and Méribel will settle in Chamonix in the first Folie Douce Hotels.
Today, as head of kitchen at Folie Douce Val d’Isere and Meribel, Franck Mischler has become a zen-master of inventive cuisine. Highly original style, and always capable of surprising you with a new take on traditional foods.
Every year, in consultation with other Michelin-starred chefs, he creates our brand new menu, and works very closely with the head chefs of the other Folie Douce.
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