Le K'Ozzie, Restaurant Porte-de-Savoie
Menus & seasonal produce
With nature and the seasons as their guiding light
"We work with the produce that is available. That is the starting point in our kitchen," confides the chef, who is committed to a local approach. He has surrounded himself with a network of suppliers and producers from the nearby area, with whom he has forged strong links and who he regularly meets to exchange ideas and draw inspiration from their distinctive savoir-faire... By sourcing his produce exclusively through short supply chains, the chef is in tune with nature and the seasons, and indeed, with the very moment the produce is picked, gathered, fished or hunted. In this way, he is able to bring out its uniquely subtle flavours and exquisite aromas...
Gourmet pleasure at the service of the soul
Sébastien Labbé is proud of his commitment to honest, authentic cuisine, the kind that has you tripping down memory lane with its delicious family-style dishes that are sure to put a smile on your face. Inspired by the produce, letting his technique and experience sing out and injecting a touch of originality and pizazz, inspired by his travels, Sébastien never forgets the sincere and honest flavours of a truly gourmet meal: as the meal progresses, let yourself be guided by his exquisite dishes that are nothing more than food for the soul.
Audacity, surprise and instinct
He is a chef who is curious about everything, open to new techniques and combinations, and passionate about the fine craftsmanship that goes into creating original dishes. In this restaurant in Porte-de-Savoie, Sébastien delights in surprising his diners and takes pleasure in creating dishes, that he will often tweak as the service progresses, in tune with the available produce and his instincts. And because he is keen to draw his gourmet diners into his world, he adds a touch of Asia to the menu - as a nod to his time in Australia - that adds just the right amount of originality, without ever overdoing it.
À la carte and set menus
At Le K'Ozzie, the produce sets the tone and provides the inspiration. Let the chef and his teams guide you through the lunch and dinner menus, that delightfully unfold with each new course. This is a gourmet journey full of surprises, combining audacity and authentic flavours.
• Lunchtime set menu: €59
• Evening set menu: €89
The cellar of Le K’Ozzie: passion and elegance combined
Maude, who is originally from Nuits-Saint-Georges in Burgundy and passionate about wine, selects fine vintages to accompany Sébastien's dishes. Together, they set off to meet the winegrowers, with whom they have forged strong links, to discuss their working methods and understand their stories, so they can better tell them to their customers.
As a result, there is a wide selection of bottles from Burgundy, the Loire and Provence, ranging from the finest grand cru to the rarest of pearls. Careful attention is paid to the storing and ageing of our bottles, so you can enjoy them at their very best. You will be accompanied in your choices by expert advice and will savour our wines in the finest quality glassware to ensure the experience is as memorable as it is refined.
Information and booking
Le K'Ozzie is open from Tuesday evening to Saturday evening, from 12pm to 1.30pm and 7.30pm to 9pm.
For more information, please contact the restaurant by phone on +33 4 79 36 91 76 or by email contact@lekozzie.com
The four seasons...
told by Sébastien
In springNature's awakening!
We couldn't wait to rediscover Spring’s delicate vegetables. The season opens with asparagus, peas and fresh young greens from the garden. Then come rhubarb, cherries and strawberries... Our cuisine is all about excitement, crunch and colour!
Isabelle, our picker, sets off once again into the mountains, bringing us back countless wild plant flavours to enliven our dishes. And if we're lucky, she may even treat us to our first morel wild mushrooms!
The gardens are abuzz with activity!
It's picking season every day! My dear mum lets me pick her courgette and gherkin flowers and sometimes a few tomatoes, and then she brings us her beans. Our lakes regale us with whitefish and ferra. One fruit follows another and most importantly, we have Bernard's strawberries... The mountain chanterelle season is just beginning and Jean-Philippe has brought us some magnificent little "girolles clous" mushrooms all ready to hit the pan! One not to be missed…
Our dishes exude the forest, where all the pickers are hard at work: ceps, craquerelles, trumpets of death and the odd rarity... It's mushroom season, so let's make the most of it!
And don't forget the snail harvest (which only lasts 4 weeks). The gardens are dying, but the tomatoes are perhaps at their best. The white beans are on their way and the Nice long squash is on the verge of ripening. My dear mum is sure to bring me some! Our trees offer up their boughs heavy with fruit to us: Babette is picking the magnificent "goutte d'eau" figs from the vines, as well as quinces and very soon persimmons! The vine is at the end of its cycle and the grape harvest is here, with the promise of hearty meals enjoyed in a party atmosphere! The end of the season brings with it superb wild artichokes from the Tremblay Cooperative and maybe even a few white truffles from Alba, who knows?
Time to eat roots! And we have plenty of them: parsley, parsnips, Jerusalem artichokes, potatoes, tuberous chervil, not forgetting salsify and turnips. And we're keeping up our va-va-voom with the iodine from our shellfish, and the zesty flavours of our citrus fruits!
It's going to be a long winter and I hope my brother can find us some Melanosporum truffles to bring out the best in our Bresse poultry. Fruit is in short supply, but never mind, we'll fall back on Serge's chocolate... and our Bauges cheeses! Now seems like the right time to give a special mention to Philippe Ginolin's Vacherin and Berret cheeses, as well as to the Châtelard goat cheeses, which Lionel has mastered to perfection.