Traditional cuisine, fresh products and creativity
To understand the cuisine of chef Mickaël Genon, we must go back to a classic culinary education built from local dishes, Sunday dishes that we share with the family.
The revelation of the passion for cooking comes from his childhood and is worked over the years, through the meetings that punctuate the path of learning this art. From Blois to the Atlantic coasts, from Brittany to Ardeche, Mickaël travels all over France to discover the specialties, flavors and perfumes, but above all to discover those passionate people who pass on more than just techniques and tools. .
After ten years spent at Chalet Mounier (Les Deux Alpes) where he works to keep this beautiful star of the Michelin guide, today he is at the head of the restaurant Déjeunez Sous L'Arbre .
It is always the same ambition that drives it: that of pleasing gourmands and gourmets by proposing a traditional and revisited cuisine, combining terroir and desire to escape, tastes also blended with the flavors of our beautiful Provencal region .