Catering: La Folie Douce is repositioning itself on ecological gastronomy



Located in the trendiest ski resorts in the Alps, Méribel, Val d’Isère, Megève, Val Thorens or Alpe d’Huez, the ski slope restaurants the Folie Douce suffer from the pandemic since their concept combines clubbing with fast food. Its turnover, estimated this year at 30 million euros, has lost a dozen million euros because of the Covid-19, it was 45 million euros the previous year. The current crisis does not prevent La Folie Douce from announcing an investment of 3 million euros in Val d’Isère and a shift towards ecological gastronomy while preserving its party culture.

Clowns and red cards

Every afternoon thousands of people vibrate in a place where DJs, artists, cabaret dancers make them dance to compete with the scorching nights of Ibiza but in broad daylight and at an altitude of 2,000 m. Launched in the 1980s by Luc Reversade and now run by his sons, the concept has always evolved.

Dancers, musicians, acrobats, performers will remain present, but due to the health crisis, the public will not be able to climb onto the tables and will have to remain seated. Covid referents have been hired to enforce the rules but they will be dressed as a clown and may distribute a yellow card or even a red one in the event of a repeat offense.

Festive and responsible at the same time! This is therefore the bet launched by La Folie Douce which recalls the steps taken by Franck Mischler, the executive chef of La Folie Douce who had reviewed the restaurant menus (La Fruitière, La Petite Cuisine, Le Butcher) to give pride of place to to local products. Today, Folie Douce works with many producers in the valleys who supply them daily with seasonal products. Which each day represents 2,000 covers served in each Folie Douce.

Feed the pigs

The company even has its own herd that a farmer raises in the Beaufort mountain pastures in Savoie. “We control the sector, from the meadow to the slaughterhouse”, highlighted Arthur Reversade ; a family of fishermen in the Atlantic provides the fish, Pierre Gay in Annecy, best worker in France, cheese. All the yogurts come from the dairies of Oisans or Vanoise. This year, the family business has entered into an agreement with the Ardroit Farm, which supplies it with milk and creamery, and the latter will collect organic waste from the site on each delivery, to feed the pigs on the farm.

In 2021, La Folie Douce les Arcs will even serve as a laboratory; the unsold items of the day will be offered for sale to take away. Packaged in Le Parfait glass jars (under a partnership) the dishes will be sold in a grocery store.

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