Florian Favario

Chef Florian Favario's culinary philosophy is deeply rooted in a blend of instinct, humility, and profound respect for his alpine environment and local terroir. He aims to "rebat les cartes de la haute gastronomie" (reshuffle the cards of haute gastronomy) by breaking traditional codes and returning to the fundamental values of cooking: a human dimension, proximity to products and producers, and genuine connection with his clientele. His vision for L'Auberge de Montmin is that of a "maison de cuisine" – a home where guests are treated like friends, fostering an atmosphere of conviviality, sharing, and authentic joy, rather than formal luxury, which he believes reflects their personal style. Favario's ethos is intrinsically linked to his immediate surroundings at 1147 meters altitude in Haute-Savoie. He foregoes traditional suppliers, preferring to select ingredients directly from local farms and work closely with foragers who bring him seasonal treasures like cèpes. His own vegetable garden also contributes to his creations. This commitment to local, seasonal, and sustainable sourcing earned L'Auberge de Montmin a Green Michelin Star. His global culinary experiences, gained in prestigious kitchens from Japan to London, inform his audacious approach, allowing him to elevate his Savoyard terroir with refined techniques and innovative perspectives. He continuously adapts his menu to what the season and nature offer, emphasizing the essence of simplicity and deliciousness in every dish, always with a goal to be as simple and as delicious as possible. Chef Florian Favario’s signature approach is a masterful fusion of global techniques and intuitive, hyper-local expression. Having honed his craft under culinary luminaries like Laurent Petit, Thierry Marx, and Eric Frechon, and through extensive international experiences spanning Japan, Australia, and London, Favario applies a refined technical mastery with audacious creativity. His cuisine is characterized by a conscious decision to "casser les codes" (break the codes) of haute gastronomy, favoring authenticity and a profound connection to his environment over ostentation. His plating often transforms simple, seasonal ingredients into edible art, as seen in his meticulously crafted tomato tart that resembles a painting, or his beets shaped like a rose. Flavors are heightened through a primary focus on plant-based ingredients, demonstrating that he enjoys working with vegetables as much as meats. A key element of his culinary identity is the ability to cook with instinct, adapting to the day's fresh catches from local foragers and markets. He champions dishes for sharing, like his whole meats cooked on a spit, embodying the convivial spirit of his auberge. Among his legendary signature dishes are a truite (trout) finished cooking on a piece of charcoal, inspired by his time in Japan; a deeply comforting chou-fleur rôti meunière (roasted cauliflower meunière) with hazelnut butter sabayon and lemon; and the inventive bougie à la moelle (bone marrow candle) served with a revisited pot-au-feu and onion soup, presented in an edible bowl. However, the dish he considers best summarizing his cuisine is his reimagined endive au jambon: an endive root cooked in a Comté risotto, topped with raw ham, truffle croutons for crunch, and a braised endive with a refreshing tartlet, transforming a classic into a gourmand and comforting masterpiece. His ability to turn a snowy spring day into a poetic strawberry granita dish further exemplifies his spontaneous genius.