A native of Auvergne, this nature-lover decided to set down his bags in the splendid resort of Val d’Isère, specifically at Les Barmes de l’Ours, in 2013. First a kitchen assistant, this devoted fan of cooking has been passionate about cuisine since he was a teenager. "I wanted to be a butcher or a winemaker… but being a chef allowed me to learn about all aspects of food while expressing my creativity, so I quickly made up my mind!"

After several summers behind Arnaud Donckele's cooking range in Saint-Tropez and a stint with the Meilleur family at "La Bouitte", he earned his first Michelin star in 2019 at Les Barmes. A well-deserved reward for this young chef who enjoys combining the finest local ingredients with a touch of modernity. In his kitchen, traditional "crozet" pasta is enhanced with Beaufort cheese and "diot" sausages from Savoy, while beef marrow-based stew is paired with delicate Saint-Jacques scallops. There are also dishes cooked in the majestic fireplace at La Table de l’Ours, the centerpiece of the dining room renovated by Christophe Mattis. Using local schist and wood, the cabinetmaker has successfully created an environment that pays homage to nature through numerous details you will enjoy discovering while dining at Antoine Gras' table.

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The very talented cabinetmaker Christophe Mattis has worked for several years with Les Barmes de l’Ours. A native of Val d’Isère, he draws inspiration from the surrounding peaks to further enhance the interiors of Les Barmes. He has turned La Table de l’Ours into a natural setting in perfect harmony with the chef's cuisine.