La Cour de l'Abbaye par Vincent Favre Félix

Passed by the kitchens of the great Chef Marc Veyrat, VFF remains above all an independent chef with strong will! This nature enthusiast knows exactly where he wants to go.

The son of a self-taught farmer and logger, Vincent Favre-Félix takes the reigns of the family restaurant at Col de la Forclaz at barely 23 years old. A few years later he finally sells it and then goes through several large French kitchens to finally settle at the Auberge du Lac in Veyrier-du-Lac where he will stay 7 years.
High Savoyard by birth, anchored in his region, he carries with him a cuisine of assertive tastes and daring like the one he admires deeply in the triple-star chef Laurent Petit.
Imaginative, hyperactive, entrepreneur, Vincent Favre-Félix embarks on his life project in which he wants to assert himself totally and that he carries with pride and energy. He opens his own restaurant which combines an elegant and refined cuisine in the heart of a restaurant museum.
The "Creative Table"