Frédéric Molina, chef of the Michelin-starred restaurant Le Léré welcomes you to the Brevon Valley, near Thonon-les-Bains in Haute-Savoie
Between lake and
Mountains
Committed, the culinary approach is an ode to the surrounding nature
In the heart of the Brevon Valley in Haute-Savoie, there is an enchanting place with a garden full of old apple trees and aromatic herbs: L’Auberge du Moulin de Léré.
This authentic 17th century mill has been transformed since 2014 by Frédéric and Irene Molina into an intimate hotel and Michelin-starred restaurant..
Our village of Vailly overlooks Lake Geneva, balancing between gentleness and vastness. Yet, the gaze is drawn to the towering peaks of the Chablais, from Mont Billiat (1,894 m) to Dent d’Oche (2,221 m). The lush vegetation gives way to the raw power of the rocky landscape.
A cuisine on the edge
with 52 seasons...
Frédéric crafts a cuisine of instinct and immediacy, complemented by the mastery and reflection gained over the years
An arrangement inspired by the deep nature, the pantry provided, whether it’s snowing, raining, or shining. Every day, the Chef traverses the territory in which he lives.
The daily foraging, fishing, and hunting dictate the culinary direction.
Through the 52 seasons, one per week, he presents nature on plates in motion. Subtle cuisine, rich in chlorophyll, sensual and mysterious, with its guiding thread woven into the delicate indulgence of fruits, this vital vegetal essence serves an entire territory, both lacustrine and meaty.
… across 3 levels of altitude
Ever-evolving, Le Moulin de Léré is a highly inspiring place for Chef Frédéric Molina.
Lake Geneva
Lake Geneva evokes for him the horizontal vastness, like an inland sea, the nuances of the water's reflections, the softness of the landscapes, and the delicate, fine-fleshed lake fish.
The Chablais
The Ivre Forest
Nature revered and sublimated Le
Le Moulin de Léré is, above all, a philosophy of life centered on valuing local riches—within a 30 km radius—and maintaining unbreakable ties with around a hundred artisans, winemakers, and organic farmers. This vision, passionately and humbly shared by Frédéric and Irene with their teams and guests, is expressed through culinary creations that highlight the nourishing virtues and expressive potential of ingredients. The wild essence of the product and the most respectful cultivation of natural cycles are the vital priorities. To enhance without ever betraying the origin is the goal of this author’s cuisine, a tribute to nature: sincere, refined, and bold.
“Eco-responsibility is much more to us than a civic approach. It has always been our way of life. Nature, which I interpret in each culinary creation, is the starting point of our art of living.”
F. Molina, Green Star in the Michelin Guide since the inception of this label in 2020..
When tradition and avant-garde merge
At the Moulin, authenticity and modernity, hyper-localism and a global mindset come together in a creative surge. Frédéric and Irene have worked in the finest establishments in Australia, Asia, and Europe before creating this little corner of paradise true to their identity—nature and purity, with the comfort of home and no added artifice. The restaurant's rustic charm and the comfortably unpretentious rooms invite guests to forget the demands of everyday life and focus on what truly matters. Isn’t that, ultimately, a touching and unique kind of luxury?
Humanity and sharing as a calling
An
vegetal
interlude
A green oasis between lake and mountains
A family home offering guaranteed escape. More than a hotel, it is an unusual, romantic, and bucolic place where simplicity, attentive hospitality, and quality service are the priorities.
Between Lake and Mountain, with the Forest and Meadows as a Backdrop, our charming little hotel promises many surprises. It offers a rare rejuvenation, a luxury of reconnecting with oneself and the natural elements.
