Frometon

Already at the helm of the Akashon restaurant, awarded a Bib gourmand since January 2020, Chef Julien Binet wanted to play the proximity and quality cards again for Frometon. He approached the Val d'Arly cooperative, which collects milk from 80 farmers in the 26 surrounding villages. He has also selected exceptional cheeses from Pierre Gay, Meilleur Ouvrier de France, a cheese ripener in Annecy for several generations.
On the menu, we go from the Savoyard fondue of the Cooperative of the Val d'Arly (Meule de Savoie, Abondance, Beaufort) to the raclette with truffles of Pierre Gay, unless you prefer to taste the reblochon pie preceded by the pebble soup! For dessert, crème brûlée and pie to share, including the inevitable blueberry pie of course!
Frometon plays the speakeasy card by immersing the customer in an immersive experience. By opening a cold room door, the customer accesses the restaurant by crossing a maturing cellar, whose broken wall tells the story of a hold up, of criminals fond of cheese!