In the beginning, they were two : “Momone”, the mum, and her son, Luc. She, behind the blazing ovens, he adding his little dose of “Folie” ! The public quickly fell in love with the idea.
The little family affair with 5 staff has grown far and fast. These days, every winter nearly 400 people collaborate in making the Folie Douce concept a reality.
Ever since the 80s, Luc Reversade has been a man ahead of his time in his field.
He’s at the cutting edge of all the latest in haute cuisine, music/arts, and decoration/styling. A compulsively hyper-active entrepreneur, he says his success is down to offering people an intriguingly different concept, fired by high-class, high-altitude cuisine.
After studying at the prestigious Ecole Hotelerie in Thonon, Luc Reversade embarked on his mission to bring good food and party people together, starting at a bar in Royan, La Grange. This gave him the ambition to create the first Folie Douce, in Val d’Isere, back in 1981.
That was when “Momone” stepped in, taking control of the kitchens. The style of wholesome family food, adapted to changes in tastes and techniques, quickly became part of the Folie Douce identity. But there’s nothing Luc Reversade likes better than an impossible challenge, and he’d always dreamed of entertaining his public with mountain-top, open-air performances and clubbing.
Challenge met ! La Folie Douce soon made a new reputation, with shows of all descriptions, conceived and brought to the people by the kind of cutting-edge innovator-professionals he loves working with : fashion designers, choreographers, musicians and performers, challenging them to create their shows in the round, in the open air, in the snow.
High expectation has delivered an exceptional artist roster and exceptional performances, as befits a highly exceptional man !