Behind the Château de Bourdeau the mountainside rises steeply to a summit at an altitude of nearly 1400 m: the Dent du Chat. The source of many legends, the mischievous and fantastic feline lends its name to our gastronomic restaurant and a new soul to the cooking of its Chef Siôn Evans.
This Welshman has an enquiring mind. Immersing himself in the various countries he has passed through, living at the pace of the locals, he is imbued with their produce and their “terroirs”. A fan of slow food, Siôn Evans favours a different way of thinking about food, of seeking the spirit or « soul » of the produce and purified cooking techniques.
The influences and techniques found in this new restaurant are diverse (Japan, Italy, vegetable and smoked produce) but have one common denominator: enjoyment of and respect for local produce: fish from the Lake le Bourget naturally but also meat and vegetables and aromatic herbs from the restaurant’s vegetable garden. Also of note are vegetarian and vegan menus as well as a fair share of gluten-free foodstuffs and preparations.
Around the Château de Bourdeau, a small vineyard has been established comprising principally Savoyard grape varieties which are used to make wine using the méthode champenoise. This wine will be on the wine list under the appellation « Les amants du Lac ».
Whether it is for lunch (weekends only) or dinner (every evening except Monday and Tuesday), Delphine and Siôn Evans await you for an interlude of pure enjoyment where the spirit and the taste buds combine to enable you to spend a magical moment looking out over the Lake le Bourget.
The Chef: An Allobroge returned to his roots?
An atypical journey for an atypical mind
Siôn EVANS has the soul of a wanderer, he has worked all over the Alpine chain: Austria, Switzerland, Italy, Tarentaise and Corsica.
From a 5-star hotel to a little Alpine chalet.
He was trained in 5-star hotels in London and Zurich, then his mentor Nico Ladenis, 3 Michelin stars, gave him the taste for pushing his ideas to the limit.
A detour to a starred Japanese restaurant, with Scottish/Japanese fusion cuisine (25 years ago) which was included in the 10 best restaurants beside a golf course in the United Kingdom.
Fate decreed that he would meet his future wife and soulmate, Delphine, in Méribel … they’ve already been together for 16 years.
Delphine’s training happened naturally over visits to major starred establishments and the rest of the job!
12 years working in restaurants together.
- 6 years in la Rochette: restaurant LA FRESQUE
- 6 years in Monterminod: restaurant PANORAMIC which was to become the ALPTITUDES RESTAURANT.
Two good reputations forged, GAULT & MILLAU 2012 young talents with a score of 14/20 and finally Maître restaurateur in 2015.
He has already been involved with the Château de Bourdeau project since October 2015, to launch a new atypical restaurant LE CHAT QUI NAGE in July. Based on vegetables, fish from the nearby lake, basic and refined at the same time with just a hint of eccentricity and not forgetting the carefully selected meats, matching his Alpine journey.