THE RESTAURANT
A celebration of the hunter-gatherers in us
In the kitchen, Benjamin Garnache offers a bold menu that is both an ode to our region and an invitation to travel. Our Chef is committed to using his cuisine as an initiatory gastronomic journey through our valley and its mountains, whose natural riches make it one of the most vibrant and varied ecosystems in France. Moreover, long stays abroad mark Benjamin Garnache's creativity, offering refined French cuisine enhanced by oriental influences.
Through his rigorous work, Benjamin Garnache reminds us of our roots as hunter-gatherers: when we lived off our environment, and our meals consisted primarily in gathering plants, fruits and vegetables – supplemented by game and fishing.
Eternally curious, Benjamin Garnache has spent the past few years creating recipes based on the region's native species. As a result, he showcases exclusively local and seasonal products, thanks to a network of suppliers handpicked over his twenty years in our valley. Let yourself be swept away by his unique creativity, displayed in an elegant atmosphere!
Meet the head Chef & co-owner, Benjamin Garnache
Coming from a family of several generations of pastry chefs, Benjamin Garnache has been a chef for 25 years, a profession he has always been passionate about. Every day, Benjamin strives to convey happiness to your plates, while constantly reinventing himself to satisfy his curiosity and sensitivity to the seasons, nature, and committed producers. In recent years, he has continued to pursue numerous training courses at the prestigious Ferrandi and Lenôtre academies, with Meilleurs Ouvriers de France (Best Craftsmen of France) and in various other fields to acquire new culinary knowledge.
Benjamin Garnache has an eclectic and international background. Before being Chef at the Golf de la Maison Blanche restaurant next to the Auberge des Chasseurs for 12 years, Benjamin collaborated with Emmanuel Renaut on the opening of his bistro Flocon de Sel in Megève (3 Michelin stars), as well as on the opening of a bistronomic restaurant named Laz Nillo with Stéphane Raynaud in Geneva. He also worked at the prestigious Parc des Eaux Vives in Geneva on the lake, and as Chef de Cuisine in a unique collaborative cuisine concept (7 ate 9) with Michelin-starred chef Emmanuel Stroobant in Singapore.
Benjamin Garnache is a lover of his adopted region, and when he's not cooking for the Auberge's guests (or his six children), he's crisscrossing the hiking trails of the Jura region on cross-country skis, mountain bikes, or with a basket of mushrooms on his arm.
We keep our producers and suppliers local
Map of our regional products
Informations pratiques
Restaurant opening hours:
From Thursday to Monday inclusive
Noon and evening
For reservations of more than 6 people, we ask that you contact us directly by email at bonjour@aubergedeschasseurs.com
Opening hours:
Lunch: 12 p.m. - 1:30 p.m.
Dinner: 7 p.m. - 8:45 p.m.
Baby chairs available.
We offer vegetarian dishes and we adapt to your requests depending on your allergies (gluten and lactose intolerance as well).
We do not accept checks. Thank you for your understanding.
