Frometon

Already at the helm of the Akashon restaurant, awarded a Bib gourmand since January 2020, Chef Julien Binet wanted to play the proximity and quality card once again for Frometon. He approached the Val d'Arly cooperative, which collects milk from 80 farmers in the 26 surrounding villages. He has also selected exceptional cheeses from Meilleur Ouvrier de France Pierre Gay, a cheese ripener in Annecy for several generations. The à la carte menu features Savoyard fondue from the Coopérative du Val d'Arly (Meule de Savoie, Abondance, Beaufort) and Pierre Gay's truffle raclette, unless you prefer to try the reblochon tourte preceded by pebble soup! For dessert, crème brûlée and tarts to share, including the inevitable blueberry tart of course! Frometon plays the speakeasy card by immersing customers in an immersive experience. By opening a cold-storage door, customers enter the restaurant through a ripening cellar, whose gutted wall tells the story of a hold-up by cheese-mad criminals!