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25, 26 and 27 September 2026 – Cordon – Haute-Savoie
From the wild to the table
THREE DAYS OF COOKING, MEETINGS AND CONVERSATIONS WITH THE LIVING, WITH A VIEW OF MONT BLANC
Table Éphémère N°01
CHALET LES CERISES
X
MICHEL LOUIS LENTZ
From 25 to 27 September 2026, Chalet Les Cerises, a private residence in Cordon near Megève, hosted its first pop-up dining event, conceived in collaboration with chef Michel-Louis Lentz.
Three days celebrating Alpine gastronomy, wild plants and local expertise, featuring Stacey Feregotto, ethnobotanist and oenologist; Isabelle Minini, a ‘Meilleur Ouvrier de France’ florist; Erick Le Brun, mixologist; and a collaborative musical journey presented by Agnès and Laurent, the chalet’s hosts.
AN INTIMATE EXPERIENCE CAPTURED IN THIS PHOTO ESSAY.
Over the course of these three days
Friday: The market – the first part of the evening meal
Plant-based inspirations from the mid-mountain region
A taste for the simple things in life
A ‘casse-croûte’ on the way back from the fruit-picking
Plant-based food is taking its place on the table
A vibrational dialogue, before dinner
When everything comes together
The dishes are revealed one by one
Sunday: Breakfast “enmontagné”
Y’a dl’a fumâye, y’a d’la viâ (Where there’s smoke, there’s life).
A different perspective on these three days
Welcoming, getting together, sharing
The people who brought this first edition to life
A home, a shared dream
There are encounters where you sense that something will come of them, without yet knowing what form it will take. Our first Table Éphémère came about in this way. It stemmed from a shared desire to bring together our sensibilities, our experiences and a few people who, each in their own way, have a special relationship with nature, cooking and the art of hospitality.
Together with Michel-Louis Lentz, we conceived these three days as an invitation to discover our surroundings in a new light. We wanted to foster a dialogue between different skills, to bring together those who grow, forage, process and create, and to give them the time to share what inspires them.
WE WEREN’T LOOKING TO TURN THE CHALET LES CERISES INTO A RESTAURANT, EVEN JUST FOR A WEEKEND
On the contrary, we wanted to preserve what is dear to us: the cosiness of a lived-in home, the freedom to chat, the discreet touches of hospitality, and that way of welcoming guests where everyone eventually feels a little bit at home. This way of welcoming guests is inseparable from the place itself. Le Chalet & Spa Les Cerises in Cordon, facing Mont Blanc, was designed as a private home where the spaces, materials and landscape are an integral part of the experience.
In Cordon, on the ‘balconies’ of Mont Blanc, the chalet maintains a close connection with the mountain. It forms part of our daily lives, changes its appearance with the seasons and makes its presence felt in almost every room of the house. For this first edition, we wanted it to be much more than just a landscape.
Its plants, produce, craftspeople, traditions and materials would inspire our dishes, adorn our table and fuel our conversations.
This first gathering brought to life an idea that we hope to keep alive: that of a temporary gourmet table experience with a view of Mont Blanc, where cuisine, nature and the art of hospitality come together in the intimate setting of a private home.
Friday morning
The market: the first part of the dinner
COOKING BEGINS LONG BEFORE YOU STEP UP TO THE HOB
The day begins at the market in Megève, alongside Michel-Louis Lentz. Before the preparations in the kitchen begin, there is the selection of produce, the conversations with those selling it, and the attention paid to the season, the origin and the ripeness of the produce. These more subtle gestures are also part of the story behind a dinner.
The first matches
THE HOUSE IS READY, THE FINAL TOUCHES ARE BEING ADDED, AND PREPARATIONS ARE UNDERWAY IN THE KITCHEN
There is still that slight sense of anticipation, that curiosity to discover what these encounters will bring. Then the first guests arrive. Conversations begin over a drink, glances linger on the landscape, and everyone gradually finds their place.
Meanwhile, in the chalet’s open-plan kitchen, Michel-Louis Lentz and Stacey Feregotto are preparing the first dinner together. As an ethnobotanist and oenologist, Stacey brings a keen understanding of the plant world, its uses and how it is transformed. Her curiosity meets Michel’s, along with his passion for ingredients and his very personal approach to cooking.
Plant-based inspirations from the mid-mountain region
“FIRST THE LANDSCAPE, THEN FORAGING, AND FINALLY VEGETABLE FARMING IN THE VALLEYS.”
The Green of the Moraine
White goosefoot ‘Chenopodium album’, blanched for 20 seconds
Savoy cabbage from Passy
Cresson de fontaine ‘Nasturtium officinale’, Oseille ‘Rumex acetosa’,
Géranium rosat ‘Pelargonium graveolens’ au mortier
The edge of the woodland in autumn
Porcini, trumpet mushrooms & sheep’s foot mushrooms
High-quality vegetable fat
Hemp in a white tomme cheese cake
Buckwheatl leaves, wild pickles,
Cream of weed soup, za’atar from our mountains
Tapioca mochi, green coulis
Goosefoot, plantain, stinging nettle, chickweed.
Shiso taco
Crispy sushi rice, vegan ‘tuna’, oyster leaf, alpine fennel, sobacha
A shot of red cabbage stock, with a dusting of porcini mushrooms
Beetroot millefeuille on a vegan spruce skewer, with droplets of ‘fir’ beurre blanc and wild garlic
« Forest Floor »
Chocolate and porcini mushroom purée, vegan gingerbread, miso caramel, elderberry coulis, wild blackberries, matcha and elderflower sorbet, matcha, nettle and kiwi gel, wood sorrel, tagetes leaves
Chocolate Christmas tree
Chocolate sweet, candied blackcurrant blossoms, sweet woodruff, pear, elderflower, matcha, fir, pickled flowers
Quatre mains, deux sensibilités et une envie commune de laisser parler le végétal
The processes aren’t hidden away behind a door. You can watch the preparation, ask about an ingredient, have a quick chat or simply watch the work being done.
As the evening wears on, the courses follow one after another and the conversation flows freely. This shared experience is more than just a dinner. It is also a way of looking at plants, of telling the story of a region and of discovering the people behind the dishes.
And we already know that the story will continue the next day. For some of the plants we have just tasted are still waiting for us, somewhere along the paths of Combloux.
THE KITCHEN IS NO LONGER A PRIVATE SPACE. IT IS BECOMING A PLACE WHERE PEOPLE GATHER
Saturday morning
The ‘ramassée’, or the art of seeing things differently
After breakfast with a view of Mont Blanc, we meet up with Stacey for a walk to discover wild plants. We know these paths well; we walk them throughout the seasons, often without paying much attention to what’s growing at our feet. Yet all it takes is a different perspective for the familiar landscape to reveal a whole new wealth of beauty.
Stacey invites us to observe, recognise and understand. She tells us about plants, their uses, their culinary properties and the traditions associated with them. Some of them featured in yesterday’s dinner.
Discovering them in their natural environment changes the way we perceive them. Behind every flavour, there is now a leaf, a root, a berry, a story.
As we wander along the path, the wild rose bushes offer us their rose hips – those little red berries whose colour heralds the arrival of autumn.
We pick them with something else in mind. They won’t end up in Michel’s dishes, but in the hands of Isabelle Minini, who is waiting for them to set the table for dinner. We particularly like this little detail. It’s a simple way of bringing the countryside to our table.
This focus on plants, the seasons and what nature has to offer also reflects our approach to healthy meals and culinary experiences centred on fresh, natural ingredients at Chalet Les Cerises.
WHAT WE FOUND IN NATURE THAT MORNING WOULD FIND ITS WAY BACK INTO THE CHALET A FEW HOURS LATER
A light snack: the joy of simple things
BACK AT THE CHALET, THE PLEASURES OF A CASUAL LUNCH
Delicious bread, local cheeses, carefully selected dishes and that sense of generosity which characterises tables where people enjoy getting together. We wanted this first edition to give just as much prominence to simplicity as to the most elaborate creations.
The pâté en croûte provided a lovely illustration of this. Thomas and Laurine, both from Lyon, gave it a warm welcome. Pâté en croûte is a serious affair in Lyon, which reminds us that a fine gastronomic experience is not measured solely by the complexity of the dishes.
A quality product, expert craftsmanship and the joy of sharing it can be all it takes to create a memorable moment.
THE SIMPLEST PLEASURES ARE THE ONES THAT BRING PEOPLE TOGETHER BEST
A ‘casse-croûte’ on the way back from the fruit-picking
“OPINEL NO. 8 KNIFE FOR EATING WITH YOUR HANDS”
Xavier Demange’s large multigrain loaf
Made with Crézonnier sourdough
Caïon and rabbit pâté en croûte with wild thyme
Mountain pork and free-range rabbit stuffing finished with thyme, collagen-rich stock jelly
Depending on the day’s catch
Lake Geneva — Éric Jacquier
White Tomme from the Abérieux Farm
12-hour fresh Tomme & raw walnut oil
Tartiffles from the mountain vegetable garden, gently steamed
Warm potato salad
Mère Chappaz’s beetroots, boiled in lime water whilst still in their skins
A sauce made with rosehip vinegar and hazelnut oil
Cordon-trained vine peaches
Vegetable stock: birch water, verbena, wild aniseed
Saturday afternoon
Vegetables take centre stage at the table
Whilst the garden basks in this unexpected mild weather, another form of creativity is unfolding inside the house. Isabelle Minini, a ‘Meilleur Ouvrier de France’ in floral art, is devising the setting for the dinner. There is a precision in her movements that never seeks to draw attention to itself. She selects a branch, observes its shape, moves a flower, and allows the material the freedom to retain its natural form.
Little by little, the arrangement comes to life. The foliage, flowers, branches and berries complement one another. The rose hips gathered during the foraging find their place amongst the other plant elements. The mountains enter the house without losing their character.
The objects tell a story, and the arrangements seem to belong naturally to the space. It is not about filling a space or piling on the effects. It is about finding a balance, letting things breathe, and allowing every detail to come into its own.
The table designed by Isabelle possesses this rare quality: it catches the eye without ever seeking to dominate the space. It complements the kitchen, extends the landscape and lends a new presence to the materials we have encountered throughout the day.
Meanwhile, in the kitchen, preparations continue. People go about their tasks, aromas fill the air, and conversations drift from one room to another.
EVERYTHING SEEMS TO BE GRADUALLY LEADING UP TO DINNER THIS EVENING
A moment of vibrational dialogue
Amidst these days full of new discoveries, Agnès and Laurent wanted to offer our guests a break of a different kind. A moment to slow down, make time for one another and make space for listening. An immersive, collaborative sound journey – an experience they have been developing at the chalet under the name ‘Dialogue Vibratoire’.
Agnès’s Tibetan singing bowls and Laurent’s gongs strike up a conversation
The first harmonics unfold in the space, then the deeper tones of the gongs echo them. The vibrations meet, linger, and sometimes fade away to make way for silence.
This dialogue does not follow a score in the traditional sense. It is built in the moment, through mutual listening, and through the relationship between the instruments, the people and the acoustics of the house. The materials of the chalet – the wood, the volumes and the spaces – all contribute to this unique experience.
No one seeks to impose an emotion or a sensation. Everyone remains free to experience this moment in their own way: to welcome the sounds, to follow their resonances, or simply to enjoy a moment free from distraction.
This interlude held a very special place in our Table Éphémère. Since the day before, we had been exploring the flavours, aromas, textures and colours of the region. It seemed natural to us to make room for listening, too.
Then the final vibrations faded away. Silence returned.
And gradually, the house resumed its rhythm – that of preparations, conversations and the approaching dinner.
Discover our approach to Vibrational Dialogue at Chalet Les Cerises.
VIBRATIONAL DIALOGUE EXTENDS OUR SENSITIVE APPROACH TO THE LIVING WORLD, WITHOUT THE NEED FOR WORDS
Saturday evening
The ‘ensauvagé’ dinner, when everything comes together
AS DUSK FALLS, WE RETURN TO THE TABLE
This dinner is the culmination of several days of work, encounters and discoveries. But above all, we hope it retains the simplicity of a meal shared amongst people who have got to know one another. Michel-Louis Lentz’s cuisine is part of an approach he calls Gastrohumaniste®.
A style of cooking rooted in life, in produce, in traditional skills, and in the men and women who pass them on.
Wild plants, fermentation, Alpine produce, cooking techniques and food preparation all inspire his creations.
Technique is present, of course, but it does not seek to dominate. It serves the produce and the story it has to tell.
In the chalet’s open-plan kitchen, we watch as the final preparations are made
The plates take shape, the movements become more precise, and the dialogue continues between the kitchen and the table.
Then the service begins. Each dish brings a new discovery, sometimes a surprise, often a conversation.
All around us, Isabelle’s floral arrangements complement the culinary creations. The plant materials echo the colours and textures of the dishes. In this dining experience, we find what first inspired us to conceive the event.
Not simply to juxtapose talents, but to allow them to come together.
Michel’s cooking, Isabelle’s vision, the artisanal produce and the way we welcome our guests all come together to form a story that none of us could have written on our own. The evening draws on as the courses unfold, accompanied by the wines chosen by Stacey and lively conversation. There are moments when we quietly reflect on how far we’ve come since that initial idea.
This closeness to the chef, this freedom of interaction between the kitchen and the guests, is something we’ve incorporated into the private dining experiences with the chef that we’ve devised at the chalet, for just a few guests.
WHEN THE PREPARATIONS ARE BEHIND US AND THE GUESTS HAVE GATHERED, WE REDISCOVER WHAT HAS ALWAYS INSPIRED US… THE JOY OF HOSTING
The dishes are revealed one by one
“BACK THEN, WE DIDN’T DRINK WATER”
First course
Mère Gaud’s foie gras — Maxilly
Soft-cooked torchon, root vegetable stock jelly, Passy roots, walnut cream
Second course
Brioche with wild and hillside mushrooms
A family recipe that brings back memories
Third course
Roe deer from Mont de Grange — Abondance
Mountain-style venison, fir essence, rosehip jam, pepper sauce with roasted nasturtium leaves
Alpine herbal blends
A burst of wild plants and fruits
Sweets
Wild blueberries & blackberries
Alpine blueberries, lacto-fermented blackberries, pompiolet juice, 48-hour sourdough crumble
Local pears & barberry
Barberry berries in early October, with a hint of sainfoin honey
Fresh milk curd Raw milk
Swiss dark brown soft curd, ‘Myrrhis odorata’ syrup
Chocolate cream
72% dark chocolate, young fir bark infusion, roasted cocoa nibs, a hint of rosehip jam
Sunday
A mountain-style breakfast
After an ‘enmontagné’ breakfast prepared by the chef, we set off for the Abérieux farm to meet Albert Bottolier and learn about his work with milk, cheese and mountain farming traditions.
He kindly agreed to open the doors of his farm to us on a Sunday. This warm welcome is a testament to the quiet generosity we so often encounter in people who are deeply attached to their craft and their local area.
Awaken your senses
“YOUR ENMONTAGNÉ BREAKFAST”
Hot and cold drinks
Fresh spring water, clear bone broth, fresh juice, chicory, coffee, teas…
Demange Bakery
Wholemeal bread & buckwheat bread. Slow fermentation, apple sourdough, Savoyard flour from Respectus Panis
Mère Chappaz’s market garden vegetables
Gently marinated salad: red cabbage and beetroot, rich in anthocyanins
Dairy products from the Abérieux farm
Tomme & fromage blanc
Produce from Savoyard farms
Raw farm butter, fluffy scrambled eggs, mild juniper-smoked trout, shredded free-range chicken then seared
Mid-mountain orchards
Ripe autumn fruits poached in verbena
Vincent Thomassié’s travel cakes
Savoy sponge, white and black pudding
Traditional local practices
Taking the time to welcome visitors, to explain and to share knowledge, even though there is hardly a moment’s rest from the work on the farm. After exploring wild plants, the kitchen and plant-based creations, this visit reminds us of another aspect of mountain life.
That of the tasks repeated day in, day out, of patience, of the seasons, and of the skills that shape both the landscapes and the produce we love to enjoy at the table.
A summer break in the garden
BETWEEN EXPLORING AND GETTING READY, THE GARDEN HAS BECOME ANOTHER PLACE TO MEET
For late September in the mountains, the weather had a surprise in store for us. Plenty of sunshine, summery light and temperatures that made it more tempting to enjoy the garden than to seek the warmth of a log fire. The tiki bar has taken centre stage once again, with its cocktails, special concoctions and that slightly offbeat atmosphere we love to create there.
We meet up there, carry on a conversation, try a new cocktail, and take the time to soak up the sun. A little further on, an impromptu game of pétanque breaks out. Teams form, the tone of the conversation shifts, and the boules clatter together.
We’re a long way from the formality of a gourmet dinner, and that’s precisely what we love about it. These spontaneous moments allow us to get to know one another in a different light. Conversations flow more freely, personalities come to the fore, and memories begin to take shape without anyone having really planned them.
Mont Blanc watches over us in the distance, the garden comes to life, and one could almost forget that autumn has only just begun. We’d planned a weekend centred on fine dining and the joys of life. The weather treated us to a few extra hours of holiday as a bonus.
This pleasure of moving freely between the garden, the bar and the conversations also inspires our private gourmet cocktail dinners, where the art of hospitality is freed from the formality of a sit-down meal.
Around the Savoyard barbecue
“Y’A DL’A FUMÂYE, Y’A D’LA VI”
(WHERE THERE’S SMOKE, THERE’S LIFE)
Caïon with a confit of wild apples
Prairy apple cheek jelly
Country ham smoked over juniper wood
Braised onions and toast
A cut of Abondance beef marinated in spices from our mountains
Gentian, yarrow, wild pepper — placed on the embers
Savoyard Jerusalem artichoke cake with cream
Raw cream, wild garlic
The Last Fire
A Savoyard barbecue, a few fine cuts sizzling over the embers, generous portions and the warmth of the fire, which instantly lends a different atmosphere to the meal. The pace of the meal has changed. After Friday’s discoveries and Saturday’s dinner, we return to a sense of simplicity that suits this final day perfectly.
Conversations pick up where they left off. We talk about a plant we came across whilst foraging, a dish from dinner, games of pétanque or a moment spent in the garden. We know that these moments are fragile. They exist because people have agreed to set aside time to meet up, to share their knowledge, their curiosity and, at times, a part of themselves.
The open fire, local produce and the joy of sharing a meal are also part of the garden dinners by the wood fire that we can imagine enjoying with a view of Mont Blanc.
THE LAST CANDLE GENTLY MARKS THE END OF THIS FIRST POP-UP DINNER
WE WOULD HAVE LOVED TO HAVE PROLONGED THESE MOMENTS A LITTLE LONGER
What remains
When we first began to envisage this inaugural Table Éphémère, we knew it would require a great deal of energy, attention and preparation. We were less certain of what it would bring us. There were the produce, the plates, the floral arrangements, the discoveries and the experiences we had hoped to bring together.
But above all, there were the people we met. Stacey, whose knowledge of plants linked Friday’s dinner to the next day’s foraging. Isabelle, who breathed new life into the produce brought back from the mountains. Albert, who welcomed us to his farm one Sunday. The producers, the craftspeople and everyone who agreed to share a part of their world with us.
And our guests, without whom this event would have been nothing more than a wonderful idea. Their curiosity, their presence and their spontaneity gave these three days something that no programme could have foreseen.
We’ll cherish the memories of the preparations in the kitchen, the baskets full of rose hips, the sunshine in the garden, the chats around the tiki bar, the games of pétanque, the vibrations of the gongs and the conversations that lingered on after dinner. So many very different moments, brought together by a single desire: to take the time to be together.
This first edition has inspired us to continue devising events where cooking is given the time it needs to become a true experience. An invitation that can also be extended to a private gourmet weekend with views of Mont Blanc, combining fine dining, culinary discoveries, the great outdoors and a stay in a chalet.
This very first edition also reminded us of something essential. What brings a house to life is not just its architecture, its décor or the landscape that surrounds it. It is the people who pass through it, the stories they bring with them and the memories they leave behind.
For three days, Chalet Les Cerises hosted far more than just a series of meals. It was the setting for a shared adventure that we are delighted to have conceived and shared. Today, the tables have been put back in their places, the flowers have faded with the passing of the season, and the house has returned to its normal rhythm.
We are left with the photographs, the bonds that were forged and a few conversations that we hope to continue.
The faces behind the table
Michel Louis Lentz
GASTROHUMANIST®️ CUISINE
A free-spirited Alpine cuisine, deeply rooted in the produce, in nature and in the people who shape it. For this first Table Éphémère, Michel has devised a ‘wild’ dinner where plants, fermentation, fire and local produce weave the narrative.
Stacey Feregotto
ETHNOBOTANIST · OENOLOGIST
Stacey guided us on a journey from plant to glass and from foraging to her plant-based table. In particular, she led ‘La Ramassée’, the sessions focusing on alpine plants and the flavour pairings that punctuated the weekend.
Isabelle Minini
BEST CRAFTSMAN IN FRANCE (MOF) · FLORAL ART
Isabelle arranged the table using plants and materials she had gathered over the weekend. It’s another way of telling the story of the mountains – not on the plate, but around it.
Erick Le Brun
MIXOLOGIST
Behind the Tiki Bar in the garden, Erick has brought a touch of freshness and lightness. His cocktails provided the perfect accompaniment to the conversations, games of pétanque and spontaneous moments that are also part of the charm of wonderful encounters.
Agnès & Laurent
YOUR HOSTS
The Chalet & Spa Les Cerises was our shared home during those three days. Agnès and Laurent also created a musical interlude to explore an immersive, four-handed vibrational journey.
Welcoming, Coming Together, Sharing
FRIDAY, SEPTEMBER 25
From 2.00 pm
Arrival at the chalet
Facilities, spa, sauna, steam room – or simply settle in.
8.00 pm
The first table
Stacey and Michel take us on a journey to the very essence of the plant world with a thoughtful first dinner, inspired by the local area.
10.45 pm
Les Gnôles
Munier Distillery · Combloux
And afterwards…
The conversations will decide when the evening ends.
Explore, Share, Create
SATURDAY, SEPTEMBER 26
8.00 am
First drink
Facing Mont Blanc.
9.00 am
“Enmontagné”
Breakfast
10.30 am
The “Ramassée”
Join Stacey on a journey to discover wild plants. With baskets in hand, we gather a few branches for Isabelle’s floral workshop.
12.45 pm
The Alpine Casse-Croûte
Pâté en croûte, fresh tomme cheese, apple sourdough bread, Mère Chappaz root, and coffee made from acorns and lime blossom.
3.30 pm
Time to Yourself
Jacuzzi, sauna, hammam or simply time to unwind.
4.15 pm
Composing
A floral workshop with Isabelle, exploring the art of the table through the botanicals gathered that morning.
5.30 pm
An immersive audio journey
Agnès and Laurent invite you to awaken your senses and ease gently into the weekend.
8.00 pm
“Ensauvagé” Dinner
Three courses imagined by Michel Louis Lentz.
10.00 pm
Savoyard Sweet Treats
Savour, Linger
SUNDAY, SEPTEMBER 27
8.00 am
First Drink
Still overlooking Mont Blanc.
9.00 am
“Enmontagné”
Breakfast
10.30 am
From Milk to Mountain
A special open day at a Cordon farm, offering to discover traditions, people and cheeses that still shape the local character.
The Final Fire
A Savoyard barbecue over a wood fire.
12.00 pm
The Yaute Tiki Bar
Cocktails are served during pétanque games.
And Afterwards…
Some are heading back on the road. Others are staying behind to finish their meals, put the world to rights, pop back to the spa, and make the weekend last a little longer.
The people who brought this first edition to life
CHALET LES CERISES
X
MICHEL LOUIS LENTZ
La Table Éphémère No. 01 was born out of a shared desire on the part of Agnès, Laurent and Michel-Louis Lentz. Conceived and brought to life together at Chalet Les Cerises, it brought together Stacey Feregotto, Isabelle Minini, Erick Le Brun and local artisans for three days of meetings and creativity.
Our thanks also go to Albert Bottolier, from the Abérieux farm, to the local artisans and producers, and to all the guests and partners who contributed to this first edition.
The programme *La Place du Village* featured a report on this gathering, as well as on the foraging event organised along the paths of Combloux.
Some key facts about the Éphémère Table No. 01
Where and when did Table Éphémère No. 01 take place?
From 25 to 27 September 2026, at Chalet Les Cerises in Cordon, near Megève and Combloux, in Haute-Savoie, overlooking the Mont Blanc massif.
Who came up with the idea for this first edition?
Agnès and Laurent, hosts at Chalet Les Cerises, in collaboration with chef Michel-Louis Lentz, founder of MAISONLENTZ.
What were the highlights of these three days?
A four-handed vegetarian dinner with Stacey Feregotto, a wild plant foraging session, culinary discoveries, a floral workshop with Isabelle Minini, an immersive sound journey, a gourmet dinner, a visit to the Abérieux farm and a Savoyard barbecue.
What is Vibrational Dialogue?
A sound experience presented at Chalet Les Cerises by Agnès and Laurent, combining Tibetan singing bowls and gongs in a musical and vibrational dialogue. It invites you to listen, slow down and explore sounds through your senses.
Is it possible to organise a private dining experience at Chalet Les Cerises?
Yes, of course! Chalet & Spa Les Cerises offers private stays, dinners with a chef and totaly bespoke gastronomic experiences. Please contact us so we can work together to bring your plans to life.
Table Éphémère N°01
25 · 26 · 27 september 2026 - Cordon - Haute-Savoie
The first page has just been written; we look forward to writing the next ones with you
HAVEN'T YOU HEARD OF THE CHALET LES CERISES YET?
Discover the venue that hosted this first ‘Table Éphémère’.
Are you thinking of a private dining experience, a dinner with a chef, or a gourmet break at Chalet Les Cerises? We can design this experience together, tailored to your preferences and the people you’d like to invite.