• La Folie Douce Mont Blanc

- Address : Sommet du télésiège Mont-Joux 74170 Saint Gervais - | - Tel : +33 450 589 967 - | - Open : 09am - 4:30am -

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La Fruitière | La Folie Douce Saint Gervais - Megeve

La Fruitière

Accessible to skiers and pedestrians, La Fruitière is a quality restaurant at the top of the Mont Joux chairlift.
You will taste a cuisine that revisits the local produce without ever denaturing them.

Come and treat yourself every day of the season from 12pm to 3pm in an exceptional environment.
The terrace offers you a breathtaking view on this magnificent natural environment which are the Oisans alpines.

La Petite Cuisine | La Folie Douce Saint Gervais - Megeve

La Petite Cuisine

La Petite Cuisine is the gourmet canteen of La Folie Douce. The cuisine is tasty and generous. Tartiflette, croziflette, soup, burger, salad & vegetables, there's something for everyone ..

Come and get some strength after a morning of skiing before going back down the slopes or dancing on the tables of La Folie Douce.

Espace V.I.P face au mont Blanc


The VIP allows you to feel at Folie Douce as at home, to share an extraordinary afternoon exclusively, while enjoying the charms of the landscape and a privileged service.
This is the opportunity for you to immortalize your day at La Folie Douce!

Réservations : +33 (0)4 50 58 99 67 or vip-sgm@lafoliedouce.com


Teddy Bidaux chef Fruitiere
La Fruitière la Folie douce Saint Gervais Megeve

la fruitière

A subtle and tasteful mix of materials combine to give the Fruitiere decor its unique charm , complementing perfectly the sumptuous fare concocted with care and passion by our expert chefs. Feast your eyes and appetites at the same time at our mountain-top temple to god-like gastronomic delights. Indulgence, togetherness and sensory stimulation are the core values at the Fruitiere St Gervais. With an unrivalled, unforgettable view of Mont Blanc thrown in, it’ll turn your day in the mountains to an ascent to Nirvana. Open daily from 12.00-3.00pm.

Reservations : +33 (0)4 50 58 99 67

Petite cuisine la Folie douce Saint Gervais Megeve

La petite cuisine

If you’re in a hurry to get back out on the fantastic pistes at St Gervais – Megeve, that won’t stop you enjoying the full range of exquisite home-cooking of our Folie Douce chefs. The canteen-style Petite Cuisine is there to remind you that great local produce makes fantastic food, to be enjoyed in deliciously stylish surroundings. It’s warm, busy, friendly, and all served in total harmony with the Folie Douce spirit of living well together. Open daily from 11.30-3.30pm.


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après ski

Apres ski Folie douce saint gervais megeve
Clubbing la Folie douce Saint Gervais MegeveCabaret la Folie douce Saint Gervais Megeve

après ski

Live performers in a seamless mix with innovative DJs, the perfect recipe for an afternoon of total Folie. Singers, musicians and DJs gradually crank up the BPMs for a couple of hours of worship at the chapel of funky sounds. A cocktail cabaret of such time-warping dimensions you wouldn’t recognise your own mother is she was on stage singing.
A sublime fusion of street arts and classic cabaret, to be enjoyed without moderation… !


Le VIP de la Folie douce Saint Gervais Megeve

VIP zone

The Follie Douce VIP space will help you feel as at home as you are….at home ! All comforts laid on for an exclusive, chilled-out afternoon, with stunning views and stellar service. The ultimate way to immortalise your Folie Douce experience !

Reservations : +33 (0)4 50 58 99 67


Romain DJ Saint Gervais Megeve


Safia violoniste Folie Douce Saint Gervais Megeve


Will Mc Vocaliste Folie Douce Saint Gervais Megeve

Mc Vocaliste

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We are The Folie Douce !






plan d'accès Folie Douce Méribel

La Folie Douce de Saint Gervais Megève se trouve au sommet du Mont Joux (arrivée du nouveau TSD du Mont Joux).
Accès et retour à ski uniquement.

La Folie Douce Saint Gervais Megève is located at the summit of the Mont Joux (top of the new Mont Joux chairlift).
Access and return by ski only

Yann Tanneau Chef de la Fruitière Alpe d'Huez

Rock Star looks and a reputation for speaking his mind, that's the short story behind Yann Tanneau, the new Chef at La Folie Douce. But as so often, behind an explosive character hides a sensitive man, driven by a love for using great (local) produce to create great cuisine. "If you dare to be different, you have to do it well. My advantage is that I'm passionate about everything I do."

Already recognised with a Gault & Millau gold award, Yann Tanneu has made his mark by bringing originlity and fun to the all-too-serious world of great cuisine, always ready to seek out new ideas, try something different. "At 15-16 years old, I could have ended up doing any old rubbish job", he explains, "and to this day I have no idea why he (the man who first employed him as an apprentice chef) believed in me". Roughly translated, this first encounter of his young life gave him the direction that stopped him going off the rails. "Big stroke of luck for me, Patrice Brejeon had been voted Meilleur Ouvrier de France, Patisserie (top French patisserie chef). Nowadays, one of my big ambitions is to become MOF ". Despite his rough childhood and a "difficult" personality, Yann Tanneau nonetheless realised that Brejeon, the first person to show faith in him, could help him finally turn a corner in his life. "He offered me a job and somewhere to live, despite not really knowing me, which shows that sometimes it pays to take a punt!... ".

Once qualified, it was time to get out and see the world. "15 years ago in England, I was working with 'rock-and-roll' chefs, covered in tattoos". Although he'll tell you that his style of cuisine nowadays doesn't draw much from his travels (except his Japanese-influenced fish dishes), it was living and working abroad that helped him learn how to develop good working relations with others : "when you're working with Mexican or Chinese immigrants, then you see them in the street with a gun in their pocket, you begin to understand the reality of things". Gradually creating his unique approach to food, he took his skills all the way to the red-hot kitchens of the Opera Garnier. "I was the only person allowed to park right in front, on my big motorbike". That's another chapter of his story that started with a chance meeting. "I met the mastermind of the Opera Garnier restaurant at a party and we hit it off straight away". With her Gothic look and black lipstick, Odile Decq succeeded in persuading the talented young chef to join the project. Not that it needed much. Architecture, art and music being the other big loves of Tanneau's life. "I was very close to one of the star dancers at Opera Garnier. Basically, we've got lots in common, we're all a bit "out there", artists, performers and chefs, all alike".

Mr Guillot (2 Michelin stars), Nicolas Adam (1 star), Alain Senderens (3 stars), Jérôme Banctel (2 stars), followed by Bernard Le Prince (MOF) and Alain Ducasse, they've all had the wanderer on their books and in their kitchens. His plain-speaking and incisive choice of words have almost certainly played their part in his "career path". But at 38, haute cuisine's eternal nomad finds himself starting to have longer term projects in mind, to achieve the next phase of his evolution through continuity. The man who's always defiantly defended his right to freedom and no permanent attachment. "Maturity changes us all in the end". Meeting Luc Reversde and Jean-Baptiste Gravier changed his perspectives. "I found these people, even more out-there than me, and very, very persuasive". So it was no surprise that Yann Tanneau brought his talent, tattoos and raucous personality to La Folie Douce. "People tell me I've got very feminine cooking style, that appeals to women". That's down to his originality and attention to detail, his subtle, perfect mix of Folie and Douceur. It's as though Tanneau was pre-destined to be a chef, pre-destined to great things in the beautiful kitchens of La Folie Douce. "Remember though : a lion will never grow into a kitten". Once a rocker, always a rocker...

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