Frédéric Molina: Portrait of a Michelin-Starred Chef in Love with Nature and the Living
Frédéric Molina
Authorial, Contemporary, and Wild Cuisine
Michelin-starred Chef Frédéric Molina creates very personal and original recipes at Le Moulin de Léré His cooking is a thoughtful yet semi-improvised interpretation of seasonal ingredients, challenging perceptions without ever veering into the superficial or artificial.
His cuisine is rooted in the vegetables and herbs from his garden and the nearby mountains, combined with flavors from the lake and the forest. Each dish offers surprises in terms of taste, mouthfeel, and color. The carefully crafted menus are a culmination of experiences and techniques, the result of many years of contemplation, incredible discoveries, and thousands of miles devoted to culinary journeys.
Let yourself be carried by the essentials
The Art of Simplicity
Eating in a healthier and more natural way is now both a desire and a necessity that we must share with everyone. Exceptional products can shine in their simplicity, and the most relevant techniques are those that gracefully step aside to serve them. This is the cuisine of Le Moulin de Lérésincere, without artifice. It is a natural, contemporary cuisine. We proudly embrace and joyfully share this personal and unique interpretation.Sustainable Development
The fight against waste is a crucial issue. The idea is simple: reduce our waste by rethinking all our packaging and cooking practices, ensure daily sorting for organic recycling through composting, and recycle the rest. We close the loop by being civic-minded, educating our team and guests, so that these actions, far from being insignificant, become ingrained.
“I advocate for responsible cuisine. Whether for myself or for my guests, I seek products with high environmental quality.
This necessarily involves effort, as it requires exploring our local biotope, engaging with producers, immersing oneself in their environment, personality, and values, and trying to understand their approach to work.
Le Moulin de Léré is primarily a philosophy of life, centered on products and producers, promoting proximity to highlight local resources, deepen human connections, and reduce ecological impact.”
Irene Gordejuela
Although nothing initially pointed Irene towards settling in the heart of the Alpine countryside, her love for travel and her natural gift for hospitality had already led her to leave her native Spain, situated between La Rioja and the Basque Country. Today, she is the one orchestrating the family life that Le Moulin represents. From the hotel to the kitchen, including the dining room and the garden, she oversees everything. With her infectious energy and cheerful demeanor, she shares her passion for the profession, her love for this place, and brings meaning to all that is undertaken, both for the team and the guests.
Passion and Sharing
"For over fifteen years, we have shared a passion for hospitality and catering, a passion that fully enriches our lives and helps us grow as individuals.
After various international and national experiences, we often imagined ourselves here and there, but the opportunities never seemed as concrete as the day we settled at Auberge du Moulin de Léré.
Here, we bring together an entire ecosystem, from producers to guests, through a united team that shares our values and vision of the world. We naturally seek accomplished personalities, but we also know how to give a chance to promising young people, helping them to grow and develop alongside us."
Opening to the
World
Originally from the Hautes-Pyrénées, Frédéric Molina, alongside Irene, has built a richly varied career by exploring some of the most refined culinary identities and techniques across the globe for 15 years. From thousands of miles away in Australia (Quay, Japanese restaurant Tetsuya in Sydney, and Brae in Birregurra) to Asia (Japan, China, Vietnam, Laos, Cambodia, and Thailand) and Europe, including Ireland (The Mint in Dublin), Italy (Villa Winckles near Verona), Spain (Mugaritz near San Sebastián), and finally the French Alps (La Ferme du Chozal in Hauteluce). These experiences have allowed him to immerse himself in diverse flavors and textures, refine his palate, and satisfy his insatiable curiosity.
Le Moulin de Léré, a Dreamed-Of Place of Adoption
On December 10, 2014, Frédéric and Irene realized their dream by taking over Auberge du Moulin de Léré. It was their first venture working for themselves. By embracing a territory that is not from their childhood but which captivates them deeply, they have created a unique and liberated approach. The cuisine becomes a way to communicate, and the Moulin transforms into a place of genuine sharing, where everyone can express themselves openly and honestly.
Our most intimate ambition is for the Moulin to become much more than just a restaurant
The Frédéric Molina Ecosystem
To succeed in such an adventure, Frédéric Molina has discovered a talent for leadership. With natural charisma while remaining humble and approachable, he unites his team through kindness and passion. He supports a young, talented, and ambitious team, ensuring that everyone develops their potential. From the kitchen brigade to the dining room staff and the hotel team, there is a spirit of enthusiasm and calm, fostered in a beautiful atmosphere of sharing.
Our Producers: A Tribute to the Terroir
“We have a profound respect for these brave and passionate men and women. The fruits of their labor tell a story that we strive to convey through our cuisine. We’re talking about small-scale vegetable growers, farmers, fishermen, artisans—responsible people who live close to their land, the lake, the forests, and who strictly adhere to the rhythm of the seasons and the whims of the weather... We can never thank them enough!”
