A chef at the top in Val Thorens

We take you to a unique kind of restaurant. It's one of the best addresses in France and sits at an unusual height of 2,300 metres. In charge is a 35-year-old chef, Jean Sulpice. A local from the Savoy region, he came to Val Thorens to take on the challenge of haute cuisine in the mountains. Here, everything is different, even cooking an egg. The water boils at only 90 degrees due to the atmospheric pressure.

In Savoy, everything is tastier, including cheese. Philippe Ginollin is one of the last cheesemakers to produce Vacherin, a rare and fragile cheese. It finds itself quite naturally on the table of Jean Sulpice's Michelin-starred restaurant. The chef uses the Vacherin cheese to reinterpret an old recipe, the Savoyard rissole.

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