Clément grew up in Thônes, between the lake and the alpine pastures. He learned his trade in Annecy, then spent ten years in great houses in Paris and Geneva.
In 2019, he took over a villa on Avenue d'Albigny and opened Ombelle, named after the white flowers of mountain meadows. The star came four years later. His rule has not changed: start from the produce, and from the landscape it comes from.
Chef and owner
Born in Thônes, Clément grew up between the lake and the alpine pastures. After ten years in great houses in Paris and Geneva, he came back in 2019 to open Ombelle, in a villa by the water. His cooking starts from lake fish and mountain herbs, with few elements on each plate and great precision.
Pastry chef
Inès uses sugar sparingly: fir, meadowsweet, whey, fruit from nearby orchards. Her desserts carry the meal on without weighing it down.
Head sommelier
Hugo has built a cellar of more than six hundred references, a third of them from Savoy. He also creates alcohol-free pairings from pressed juices, infusions and house ferments.
Maître d'hôtel
Théo looks after the twenty-four-seat dining room. He welcomes you, notes your preferences and prepares the cheeses at your table.
Fish. Two professional fishermen on Lake Annecy, who call us every morning on their way back to port.
Vegetables. An organic market gardener in the Genevois, and our own kitchen garden behind the villa.
Meat. Farmers in the Bauges and the Chablais whom Clément has known since childhood.
Cheese. Alpine farmers in the Aravis: farmhouse reblochon, summer beaufort, goat's tomme.
Herbs and flowers. A forager in the Bornes, who follows the seasons in the mountains.
Wine. The Savoy winemakers whom Hugo visits every year.
Michelin GuideOne star, since 2023
Gault&Millau16/20, four toques
Alpine Tables NotebookTable of the year
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