Restaurant, Les Marches in Savoie
The Commitments of Le K'Ozzie
At Le K'Ozzie, the chef brings out the very best in local, seasonal produce, and is committed to offering a widely accessible gourmet yet respectful cuisine, firmly rooted in the region.
A local and sustainable commitment
For Sébastien, cooking is inextricably linked to a commitment to local, sustainable development. For this reason, he would only ever consider working with produce that is locally available and in harmony with the seasons. With its zero-waste approach and deep ties to the local area, this restaurant in the Savoie village of Les Marches draws its inspiration entirely from what its network of suppliers has to offer.
It is not unusual to enjoy the harvest of a passionate gardener! Here, nature and the seasons set the tone. An unwavering commitment to local produce underpins a menu that changes with almost every service, depending on the produce available to the chef. Sébastien's approach is a creative one, with a daring touch of Asian spices to conjure up notions of Australia. And all this at the service of taste and flavour for a cuisine based on instinct and the here and now.
A warm welcome celebrating the art of hospitality
The atmosphere at Le K'Ozzie, tucked away in a beautiful vaulted room with its hushed ambience and intimate alcoves, is testament to Sébastien and Maude's desire to create a cosy cocoon in which to welcome their guests as they would friends to their home. Their sincere commitment to hospitality is inseparable from the philosophy behind their gourmet Savoie restaurant, which they see as a place of sharing and conviviality. Beguiled by the charm of this unusual setting, the couple offer their guests a warm, sincere and relaxed welcome.
It is a friendly place to sit down and enjoy a unique culinary experience, savouring the chef’s instinctive style of cuisine. Although the tables are spaced out for privacy, it is not uncommon for conversations to strike up between the team and their diners, triggered by an anecdote, dish, flavour or emotion. The chef himself is also eager to engage and often takes the time to come into the dining room to explain the story behind the produce he has chosen and the dishes he has prepared.
A sincere and accessible cuisine
SébastienLabbé, who loves cooking, is above all passionate about what it represents: a genuine moment of sharing and interaction. From his earliest childhood in a family that loved good food to his experiences in Michelin-starred establishments and his travels across the globe, the chef has always cooked to bring pleasure to all those he entertains and to as many people as possible.
After returning from Australia with Maude, the couple worked for a few years near Toulouse, before finding this unique and charming venue in Sébastien's native land of Savoie. It was here that they decided to create a restaurant that would be accessible to all. Over the years, the dishes created by this chef - whose curiosity about new techniques is on a par with his daring - have become increasingly refined and sophisticated, without ever losing sight of their underlying purpose: to create dishes that can be enjoyed together, centred around gourmet cuisine and fine wine.
