The cuisine of the Chalet du Sire

An alpine cuisine, the expression of a living landscape

The Sire plateau was once traditional alpine pasture, where milk and cheese were transformed by hand. This pastoral memory is the foundation of Kévin and Lucille’s herb-driven cuisine. It doesn’t merely draw inspiration from the massif — it is its direct expression.

A cuisine of the wild and of altitude: wild herbs gathered at the forest’s edge, buds picked in spring, edible flowers that vanish with the first snow.

A cuisine of the lakes too: whitefish from Lake Bourget, hand-caught crayfish, pike from clear waters. And when autumn comes, game takes its place at the table, in that same wild, free spirit.

Forthright and precise, it plays on contrasting textures to tell the story of a land at once mountainous, forested, pastoral and warm.

4, 6 and 8-course menus, inspired by the seasons and the chefs’ creativity.

Our producers

Alex Tardio, La Criée Savoyarde (Halles de Chambéry) — fish and crayfish from alpine lakes, hand-filleted

La Fruitière du Cœur des Bauges, the only dairy cooperative in the massif run directly by its farmers — cheese, butter and farm milk

Les Jardins du Nant Bruyant, a family market garden in La Motte-Servolex — seasonal vegetables, ultra-short supply chain

Le Panier de Jeanne — forager of wild produce, herbs and micro-greens

A duo of Michelin-starred chefs

Lucille Routin

Born in Chambéry, Lucille trained at the hospitality school in Thonon-les-Bains, then in La Rochelle. She went on to work at some of the finest establishments: Baumanière 1850* with Glenn Viel, l’Auberge du Père Bise** with Jean Sulpice, Flocon de Sel*** with Emmanuel Renaut, Gastrologik** in Sweden, then Anne-Sophie Pic at the Beau-Rivage Palace**, and finally l’Ursus* with Clément Bouvier.

A journey that carries the taste of Savoie, her homeland.

Kévin Vaubourg

Born in Montauban, Kévin discovered cooking at 15 during an internship with Michelin-starred chef Hervé Sauton. A calling was born.

He trained at great houses: Jean-Luc Rabanel** in Arles, Gilles Goujon at l’Auberge du Vieux Puits***, then Anne-Sophie Pic*** in Valence and Paris, before spending seven years as executive chef at the Beau-Rivage Palace in Lausanne.

A competitor at heart: finalist at the World Championship of “lièvre à la royale” (2021), 2nd prize at the Prix International Culinaire Taittinger (2023), and coach of the Italian team at the Bocuse d’Or the same year.

The soul of a chalet, the elegance of the essential

Authenticity and natural materials

The interior of the Chalet du Sire has been entirely reimagined with respect for the existing structure and raw, authentic materials, driven by one clear intention: let the material speak for itself.

Wood is everywhere — in the furniture, in the burnt-oak screens that play with light, in the custom-made tables. Copper-toned stone warms the space, needle-felted wool panels create an intimate acoustic softness, and lichen-green carpet grounds the room in a natural, forest-inspired palette.

The restaurant seats 25 guests in an intimate space built around an open kitchen, where Kévin, Lucille and their team plate dishes in front of their guests. At its heart, a shared table for 8 invites conviviality, in the spirit of old family mountain feasts.

At the table, stoneware plates and bowls are custom-made by Sophie Mage (potter, Les Déserts) and Charlène Joannard (Atelier Texture, Aix-les-Bains). The custom furniture is signed by cabinetmaker Isidore Scott and La Menuiserie d’Henri, using wood sourced near Cognin, Savoie.

The dining room was designed by interior designer Emmanuel Maumy, based in Chambéry at the Watson’s studio.
Alongside him, graphic designer Adrien Madelon created the venue’s visual identity, and web designer Christèle Ance built the website. All printed materials were produced by InPressco, a workshop based in Aix-les-Bains.
A local, artisanal ecosystem, deeply true to the spirit of the place.

35 minutes from Chambéry, in the heart of nature, facing an exceptional panorama.

The History of the Chalet du Sire

Over 60 years of a unique place

In the 1950s, the Sire plateau was home to one of the very first ski lifts in the Alps, on the slopes of the Nivolet, facing Lake Bourget.
The site also carries the weight of history: on 10 June 1944, four days after the Normandy landings, German troops surrounded and stormed the Revard and La Féclaz plateaus. Twenty resistance fighters and sixteen woodcutters lost their lives. Their names are engraved today on the memorials at Revard and Sire.

In 1969, the town of Vanves opened a holiday camp here, marking the beginning of a long tradition of school ski trips.

In April 1964, Louise Pachoud, known as “Pépé”, acquired the land and opened a café-restaurant to welcome skiers and hikers. The original building — a simple prefabricated “Adrian hut” — was replaced in 1983 by a permanent structure, then clad in reclaimed wood in 1996 to become “Le Chalet du Sire”.

The restaurant later changed hands several times: Didier and Linda took over in 2011, followed by Alain and Sissi in 2019, who steered the business with determination through the 2020-2021 health crisis without ever giving up on this place.

In 2026, the Chalet du Sire began a new chapter with the arrival of Lucille Routin and Kévin Vaubourg, a duo of Michelin-starred chefs making it their first restaurant together. Drawn to the authenticity of the site and its deep roots in the Massif des Bauges, they now craft a four-handed alpine cuisine, faithful to the plateau’s pastoral heritage and to the warm, welcoming spirit that has animated the Sire for over 60 years.