Les 16 Clochers

Les 16 Clochers is a seasonal modern restaurant in Monthion that emphasizes respect for the product and close ties to its environment; the team works chiefly with local producers, sourcing organic, sustainably raised vegetables, mushrooms, fruits, eggs, breads, cheeses and olive oil from named suppliers in Savoie. The house dates to a village café of 1914, passed through successive owners and reached gastronomic status under previous chefs while retaining a mountain‑style identity; the restaurant is listed by the Michelin Guide (Selected). The restaurant occupies a mountain setting open onto the valley, with rustic, mountainous décor and an intimate vibe rooted in regional Alpine character. The cuisine is seasonal and product‑focused. The kitchen balances the five tastes and reveals unexpected facets through thoughtful associations and technique, with menus built around balanced flavor, texture and emotion that highlight organic, reasoned local produce. Joris Greiffemberg (Chef / Manager) leads since Oct 2020; trained in Alpine palaces and grands établissements, he integrates travel‑inspired flavors and techniques into a locally rooted cuisine. Specialties include Pavé de Skreï with Grenobloise condiment; snacked farm white ham with endive, Beaufort and truffle; polenta with orange blossom and almond ice cream; raw pear with Earl Grey mousse and bergamot sorbet; and seasonal 4‑ and 6‑course tasting menus.