The Team

David Cochereau, who has already proved his pedigree working with Jean Bardet (two Michelin stars in Tours), came to the Chamonix Valley in 2004 to launch a restaurant dubbed l'Impossible. He quickly picked up a Bib (a Michelin quality prize) to acknowledge his creative and sophisticated cuisine.

David is a reserved, uncomplicated, humble person. This low-profile helps him seek the inspiration required to concoct his dishes and demonstrative his creativity.

Very much at home in his kitchen, he likes nothing better than to play with flavours and colours and he strives to rediscover the delights of long-forgotten vegetables.

What matters to him is customer satisfaction: he is always aware of what is going on in the eating area and likes to see plates return empty.

His specialities:

• Ground-breaking:
  Shepherd’s Pie with truffles and foie gras
  Le Hachis Parmentier aux truffes et foie gras
• Local:
  Le Féra du lac Léman au beurre blanc de Seyssel
• Creative:
  Suckling pig in honey and mild spices
  Carré de Porcelet laqué au miel de montagne et épices douces
• Exotic:
  Bass tartare and Scottish Salmon with passion fruit and lime     
  Tartare de Bar et Saumon d'Ecosse aux fruits de la passion et citron vert

In order to use the season’s produce in the best way possible, David provides menus that change regularly and constantly demonstrates his ability to innovate.

"From my point of view, satisfying meals are the result of real teamwork with rigorous interfacing between the kitchen and the restaurant. My team reflects my own personality – dedicated individuals who love their work and are keen to take up new challenges."