meet the head chef of la folie douce avoriaz

And behind the culinary delights offered by its two restaurants, La Fruitière and La Petite Cuisine, hides a chef whose journey and philosophy are as flavorful as his dishes.

Julien Blaise, Chef at La Folie Douce Avoriaz for the past 3 years, comes from a culinary school background—a classic yet enriching journey. He began his career during his BEP training, working in two renowned restaurants: Le Parentèle, distinguished with a Michelin star, and Signe de la Croix in Aube. These experiences shaped his mastery of culinary techniques and sharpened his sense of taste. It was through these experiences that he discovered a passion for sauces, making it his true signature.

Passionate and curious, the chef has never stopped traveling, carrying his toque and love for gastronomy with him. From Luxembourg to Switzerland, through Corsica, Paris, Strasbourg, and Montpellier, he drew inspiration from each region and city, enriching his cuisine in Avoriaz today.

What sets him apart? His love for local, seasonal products. He advocates for a generous cuisine, rich in indulgence, a true ode to authentic flavors. Fascinated by mushrooms, he roams the mountains of Haute-Savoie in search of these nature's treasures. And what a surprise to learn that every year, he personally seeks out wild truffles, a genuine technique he learned on his own and could talk about for hours.

Beyond his culinary skills, it's his philosophy that grabs attention. For him, good humor and teamwork are essential in the kitchen. Always ready to encourage his teams, he is convinced that well-being in the kitchen is reflected on the plate. He places special importance on maintaining excellent relationships with the entire kitchen and front-of-house team. For him, it's the most direct way to receive feedback from customers, adjust, refine, and ultimately fully satisfy his guests.

One thing is certain, at La Folie Douce Avoriaz, passion and talent are on display, and we can't wait to introduce you to the upcoming creations of our chef, Julien Blaise!