We had the distinct privilege of visiting the Château St.-Philippe where for two nights we sampled the cuisine of Chef Philippe Collus of Service-Compris.
Dining in one of the château’s many vaulted, medieval rooms with a balcony looking out onto the Savoy countryside, we enjoyed two, five-course meals. The first included a tartlet of vegetables with a creamy mozzarella di buffalo served with homemade pesto and crispy local ham.
Later in the week, Philippe surprised us with his rendition of a parmesan-crusted poached egg accented by Savoie cured ham and roquette leaves. Of both meals, however, his pièce de resistance was a baked veal cutlet topped with mushrooms and bathed in a sweet sauce of our chef’s own creation.
Taking in Philippe’s unique blend of original presentation with outstanding local flavors—especially while sitting at the foot of the Bauges mountains—was an absolutely magical experience.