Michaël Arnoult

Chef Michaël Arnoult’s culinary philosophy is deeply rooted in sincerity, humility, and an unwavering passion for the product and the land it springs from. He champions a collaborative ethos, prioritizing the wisdom of local producers, adapting his daily menu to their catches and harvests rather than dictating specific demands. This approach is encapsulated by his belief that the cuisine should 'make sense here' and 'cannot be transferred anywhere else,' asserting a unique identity intrinsically tied to the Savoy region. His sourcing is hyper-local and seasonal: fish from the Rhône River and Alpine lakes (such as lavaret from Lake Geneva, Arctic char from Lake Léman, catfish from the Rhône), mushrooms from the surrounding woods and specialized growers in La Motte-Servolex, truffles from local foragers, and vegetables from nearby fields. He personally forages for wild aromatic herbs like sorrel, wild garlic, and serpolet, constantly seeking new ingredients that excite him. Arnoult views cooking as a sincere act of sharing and transmission, emphasizing that putting 'heart' into one's work imbues the food with an incomparable taste. Beyond ingredients, his philosophy extends to a relentless pursuit of quality and perfection, driven not by the pursuit of accolades but by an internal desire to push culinary boundaries, find more striking tastes, and create dishes distinct from others. He embraces the intensity and rigor of kitchen service, constantly reinventing his dishes based on the season's bounty, elevating even humble, overlooked vegetables like cardoons into high-flying masterpieces through consummate craftsmanship. Chef Michaël Arnoult's signature approach is defined by masterful technical execution, an artistic command of flavor, and exquisite plating, all while honoring the pristine ingredients of his isolated Savoyard locale. His 'Menu Expérience' features 11 courses, crafted into a 'kaleidoscope of tastes, textures and colours,' designed for a leisurely four to five-hour dining journey. Technically, Arnoult is lauded for his profound understanding and mastery of sauces and jus, which are often highlighted as the 'greatest highlights' of his menu. Inspectors praise his 'remarkable sauce of carrot, caraway and lemon' and 'remarkably buttery poultry jus,' often leaving sauce boats at the table for guests to indulge further. His craftsmanship allows him to elevate humble ingredients, turning a simple Plainpalais Cardoons dish into a profoundly indulgent masterpiece. His plating is described as exquisite, free of artifice and gimmicky showmanship, focusing instead on the coherence and harmony of ingredients. The minimalist decor of Les Morainières, with its palette of grays, intentionally serves to make his vibrant dishes 'pop' against the backdrop of the stunning panoramic views. He is a perfectionist and rigorous in his daily application, constantly adapting dishes to the freshest available products. Among his legendary signature dishes are: * The **Carpaccio of Beaufort trout**, featuring a brunoise of fork-tender carrots, trout flesh, and roe, bound together by a remarkable sauce of carrot, caraway, and lemon. * The **Rhône crayfish tartare**, hailed as a 'showstopper,' served with shell jus, mandarin and marigold whipped butter, accompanied by toasted brioche and whipped crayfish butter. * **Arctic char from Lake Léman** with butternut squash and bergamot orange. * **Catfish from the Rhône**, prepared as a brandade with smoked potatoes, onions, and pike fish caviar. * **Plainpalais Cardoons**, masterfully elevated, often with truffles, and a profoundly indulgent buttery poultry jus.