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.