In 1969, the Reversade family opened a small high-altitude restaurant in Val d’Isère. Back then, nobody imagined that one day we’d be dancing on tables more than 2,000 metres above sea level. And yet, terrace by terrace, table by table, La Folie Douce became much more than a restaurant. It became a state of mind: daring to do what others don’t, and doing it well.

At La Folie Douce, a slightly crazy idea never gets left at the back of a drawer. We listen to it, work on it and, more often than not, go for it. The Reversade family has always worked this way: trusting people, giving them room to express themselves and bringing the whole team along for the adventure. Chefs, waiters, artists, bakers: everyone gets to add their own stone — or their own dough — to the building.

After years of treating people to unforgettable experiences in the mountains, one question finally came up: what if we made everything ourselves?
Bread first, obviously. Then the morning viennoiseries, the afternoon pastries, the lunchtime savoury dishes, the ever-turning rotisserie and the kids’ afternoon snacks… And why stop there? Chalet buffets, seminars and big get-togethers too?
A bakery and patisserie, certainly — but one that doesn’t know when to stop. For this project, we did what we do best: we surrounded ourselves with the right people. Millers, bakers, cooks and a pastry chef — passionate craftspeople who combine the rigour of their trade with the boldness of our house.