The Portes du Soleil region is so vast that it’s hard to count the number of specialities to discover, combining 2 countries, 2 cultures, and different culinary traditions in different valleys! To explore the delights of the Vallée d’Abondance, a stopover at Les Cornettes restaurant is a must. Savoyard potée, raclette, Berthoud, come and discover Jérémy Trincaz’s traditional cuisine!

We speak of
Traditional cuisineEpisode 17
Jérémy Trincaz
Inspire by Les Portes du Soleil
Jérémy is the heir to a traditional savoir-faire that smells of smoke and fireplaces. Brought up on raclette and potée warmed over a wood fire, his local cuisine draws its authenticity from a long and rich family history. As a chef in the Vallée d’Abondance, we set out to discover Jeremy Trincaz. It was backstage at the renowned Les Cornettes restaurant in La Chapelle d’Abondance that we met this exceptional chef.
THE INSPIRED
Jérémy Trincaz
the portrait
Cuisine du terroir, cuisine de “Grand-mère”, that’s how Jérémy Trincaz keeps people dreaming in his restaurant. Les Cornettes, a former farmhouse converted into an inn by the Trincaz family in 1894, is a place steeped in history and tradition. Listed in the Michelin Guide since 1933, the restaurant’s main attraction is its unique soul and, ultimately, its renowned cuisine.


Exclusively home-cooked cuisine, created thanks to the strong links forged between local producers and the Trincaz family. And so, for 5 generations, the Trincaz family has been welcoming you to the heart of their establishment, in a warm and friendly atmosphere. A must for all gourmets who appreciate local, family-style cuisine!

At the Portes du Soleil in the Vallée d’Abondance
The mountains
Les Cornettes de Bise
At an altitude of 2,432 metres, the Cornettes de Bise dominate the Portes du Soleil landscape. Situated on the border between France and Switzerland, this mountain is popular with hikers for its panoramic views over the entire Chablais massif, Lake Geneva and the other peaks of the Portes du Soleil. It’s the ideal spot to meet the animals of our mountains, with its mythical mouflons and easy-access trails.
See also
We once made Vols-au-vent, and customers told me they hadn’t eaten anything as good as it for 35 years!