Savored

“I live in Servoz and what I like here is that we’re much less confined by the mountains. Don’t forget that it’s 200 m lower than Chamonix here. The valley is much more open and even has its own microclimate. Spring comes sooner and winter’s not so early. That’s really nice.

Personally, I don’t really like mountains that are too rough, too glacial and austere. Servoz is a mountain village, but it doesn’t have that sheer, abrupt feel. That’s why I chose this village to set up my hotel and restaurant.

Here, we go for short supply chains, buying local cheeses – the speciality in the restaurant is ravioli made with fresh goat’s cheese. “

Marc Serres,
AUBERGE DES GORGES DE LA DIOSAZ

Savored

Having worked as a chef at the Auberge du Bois Prin and run a restaurant in Chamonix, Marc Serres now owns the Auberge des Gorges de la Diosaz in Servoz. The restaurant was recently given a Maître-Restaurateur award.

Auberge des Gorges de la Diosaz:

http://www.hoteldesgorges.com/

Marc Serres,
AUBERGE DES GORGES DE LA DIOSAZ

Savored

“The Gorges de la Diosaz is a secret place that ought to be better known. It’s a listed natural site that’s open from June to September, where there’s a “zen” feeling of calm. I often go there to relax.  “

Marc Serres,
AUBERGE DES GORGES DE LA DIOSAZ