Philippe Girardon, the Meilleur Ouvrier de France 1997 award winner, strives to respect the characteristics of each ingredient and its original taste – whether that flavour is subtle or more pronounced. The chef derives his inspiration for his creative cuisine from selecting the finest ingredients and working in a way which honours tradition. His strongest influence is from the Dauphiné region, as well as flavours from more distant lands. His excellent relationship with local producers means he can use ingredients which combine flavour with freshness and quality. The fruit and vegetables are grown on the Chonas plateau, only 800 metres from the restaurant. The chef also uses fruit and herbs which he has grown himself, resulting in the healthy and delicious cuisine to be enjoyed here at the Nord de l’Isère. In these lush, green surroundings, you will be charmed by the trout with winter preserve, or the John Dory with Condrieu fumet before enjoying the mouth-watering Valrhona chocolate and Chartreuse liqueur hot soufflé – simply divine.