In brief
- Jura-born chef Matthias Marc has opened his new fine dining restaurant in Malbuisson, in Doubs.
- The establishment, named La Maison des Cimes, is located on the shores of Lake Saint-Point.
- This major project includes a fine dining restaurant, a hotel project, and an atmospheric bistro.
- The cellar features a sumptuous wine room housing over 4,000 bottles.
Renowned chef Matthias Marc has inaugurated his new fine dining restaurant, La Maison des Cimes, on the shores of Lake Saint-Point in Malbuisson, in Doubs. This major project, conceived as a return to his Jura roots, offers a sensory immersion combining haute gastronomie, art de vivre, and meticulous hospitality in the heart of nature. This opening marks a significant turning point for the culinary landscape of Franche-Comté, bringing a breath of modernity to a region renowned for its rich traditions and harsh climate. The establishment aims to reflect a clear ambition: to permanently anchor a contemporary signature in the heart of the Jura Mountains, while respecting the soul of the place and the rhythm of the seasons that shape this mountain territory.
The establishment of La Maison des Cimes is part of a dynamic to showcase local heritage, where every detail has been designed to honour the exceptional environment of Haut-Doubs. Just a stone’s throw from the Swiss border, this destination now attracts a clientele in search of authenticity and excellence. Matthias Marc’s project is not limited to a simple culinary offering, but extends to a complete stay experience, integrating a global vision of well-being and contemplation. By choosing the shores of Lake Saint-Point, France’s third-largest natural lake, the chef is banking on a setting of absolute serenity, where water and forest meet to offer a backdrop that changes with the light and the months.
Love at first sight for Lake Saint-Point
The location of this gastronomic complex is no accident. The choice of Malbuisson emerged as an obvious geographical and emotional fit. Situated on the route linking Pontarlier to the Vallée de Joux, the commune enjoys a historic reputation as a health resort and holiday destination. Lake Saint-Point, a true jewel nestled between pine forests and pastures, offers a unique atmosphere that immediately captivated the chef and his team. This natural setting, a constant source of inspiration, allows for a direct dialogue between the plate and the landscape, reinforcing the coherence of the concept offered to guests.
Love at first sight for Haut-Doubs
The story behind this opening is one of long-standing complicity and sudden intuition. Sylvain Courivaud, partner, colleague, and friend of Matthias Marc for ten years, still remembers the chef’s spontaneous call announcing their imminent departure from the capital for Haut-Doubs. Without even knowing Malbuisson, the two professionals made a decisive round trip in a single day. This decision, made with the speed of major projects, reflects a fierce desire to reconnect with a land of character, far from the Parisian bustle but with the standards acquired in the metropolis’s finest establishments.
Seated at a table at l’Atelier de Donat, the former establishment that occupied this site, they made their decision instantly, seduced by the raw beauty of the lakeside landscape. Faced with the obvious potential of the venue, Sylvain Courivaud agreed to leave Paris to co-sign this high-flying Jura adventure. The site offered everything a restaurateur could dream of: breathtaking views, a promising architectural structure, and immediate proximity to preserved nature. This transition from l’Atelier de Donat to La Maison des Cimes symbolises the passing of the torch from a respected local tradition to an innovative vision of destination gastronomy.
Haut-Doubs, with its rugged terrain and mountain identity, demands a form of resilience and a fine understanding of the terroir. The project led by the two partners therefore required adaptation to local constraints while maintaining international standards of ambition. Moving from Paris to Malbuisson represents a paradigm shift, where sourcing local products replaces complex urban logistics. This love at first sight for Lake Saint-Point was the driving force behind a profound transformation of the venue, aiming to make it a beacon of culinary excellence in the region.
A cellar of four thousand bottles
The oenological dimension occupies a central place within La Maison des Cimes. The creation of a cellar of this scale responds to a growing demand for complete tasting experiences. By offering a selection of four thousand bottles, the establishment ensures it can cover an immense aromatic spectrum, capable of enhancing each of the chef’s culinary creations. This cellar is not just a storage space, but an architectural and educational element of the establishment, allowing guests to understand the importance of the link between wine and terroir.
An exceptional cellar at the service of taste
The culinary experience offered at La Maison des Cimes is accompanied by a premier oenological offering. The establishment features a spectacular wine room designed for lovers of grands crus and artisanal bottles. Guests can admire a rigorous selection that highlights the richness of French and international vineyards. This space, a true sanctuary dedicated to wine, has been integrated into the guest journey to offer a visual immersion even before the tasting. The layout of the wine room highlights the most prestigious labels as well as discoveries from independent winemakers, creating a bridge between winemaking traditions and modernity.
This impressive collection of 4,000 carefully selected bottles was unveiled to the first guests during the official opening on Saturday, 29 August 2026. It reflects the chef’s desire to combine the precision of his cuisine with high-precision food and wine pairings. Managing such a cellar requires constant expertise to ensure the perfect preservation of the wines and a judicious rotation of vintages. As Jura is itself a land of exceptional wines, pride of place is naturally given to local productions, while also opening up to the world’s great wine regions to guarantee an exemplary diversity of choice.
The choice of references in the wine room was the subject of months of research. The goal was to build a catalogue that resonates with Matthias Marc’s culinary philosophy: living wines, with a strong identity and a story to tell. Whether to accompany a tasting menu or for a more casual discovery at the bistro, the selection has been designed to satisfy both the novice and the discerning collector. This care given to the cellar highlights La Maison des Cimes’ commitment to high-level hospitality, where every detail of the table contributes to the overall harmony.
Matthias Marc’s tribute to the Jura terroir
Matthias Marc’s cuisine is defined by a deep respect for the cycles of nature. In Malbuisson, this philosophy takes on an even more concrete dimension. By relying on local resources, the chef manages to create a strong culinary identity, inseparable from the Jura Mountains. The flavours of the forest, freshwater products, and the riches of mountain pastures form the foundation of his gastronomic reflection, offering a palette of tastes that are both rustic and of great technical finesse.
An identity cuisine between lake and forest
True to his roots, the chef has designed his menu as a bridge between contemporary technical skill and the generosity of products from his native region. Sourcing for the fine dining restaurant relies on a very dense network of regional producers, guaranteeing absolute freshness and a minimal carbon footprint. By eliminating unnecessary intermediaries, Matthias Marc ensures the traceability of every ingredient, from field to plate. This proximity to the artisans of land and water allows for exemplary seasonal responsiveness, with the menu evolving at the rhythm of harvests and catches.
This eco-responsible approach promotes the expertise of Doubs artisans, whether market gardeners, breeders, or fishermen from Lake Saint-Point. Working hand in hand with these local suppliers, the establishment’s cuisine celebrates the Jura identity in its noblest form. The chef does not hesitate to reinterpret emblematic ingredients from the region, bringing them a fresh and bold interpretation. This fusion of taste memory and innovation offers an experience that speaks both to locals and to visitors who have travelled from afar to discover the essence of Jura.
Beyond the products themselves, an entire culinary culture is celebrated here. The rigour of the selection, the precision of the cooking, and the balance of textures aim to magnify the raw material. La Maison des Cimes thus becomes a laboratory of ideas where tradition is not a constraint, but a springboard for creativity. The influence of the lake is felt in the delicacy of the freshwater fish, while the forest brings its woody notes, mushrooms, and wild herbs, creating a subtle balance between power and lightness.
Territorial anchoring and the dynamism of Haut-Doubs
The arrival of a chef of Matthias Marc’s stature in Malbuisson is part of a broader movement to revitalise rural areas through exceptional gastronomy. By investing in Haut-Doubs, the project contributes to the region’s economic attractiveness, drawing high-quality tourist flows and creating local jobs. The restaurant and hotel sector acts here as a driving force for an entire ecosystem of artisans and service providers revolving around the establishment. This dynamic reinforces the position of Doubs as a land of gastronomy and savoir-vivre.
The dynamism of this geographical sector also relies on an ability to combine traditional tourist hospitality with discreet luxury services. La Maison des Cimes fits into this logic by offering a high-end experience that does not distort the friendly spirit of the region. The interaction between residents, producers, and the establishment’s guests creates a vibrant social fabric, essential to the project’s sustainability. This long-term integration is a major component of Matthias Marc’s strategy, who sees Malbuisson as much more than just an address, but a true home port.
The unique vision of a holistic living space
The ambition to make La Maison des Cimes a holistic living space involves paying special attention to every area. Whether it is the dining room, the relaxation zones, or the future hotel rooms, everything has been designed to promote the well-being of guests. This holistic approach to hospitality creates a coherent universe where guests feel invited to enjoy a timeless break. The interaction between indoors and outdoors is constant, thanks to generous openings that let in light and the landscape, making the building a natural extension of the surrounding terrain.
A holistic vision of luxury hospitality
La Maison des Cimes is not just about its fine dining restaurant. The establishment has been conceived as a true domain of hospitality, where aesthetics play a predominant role. The interior design, shaped by Hanna Marc, gives the spaces an atmosphere that is both refined and warm, perfectly integrated into its natural environment. The choice of materials, favouring wood, stone, and organic textures, recalls the constituent elements of the Jura Mountains. This attention to interior design aims to create a cocoon of serenity, where every piece of furniture and object has been selected for its ability to tell a story.
To perfect this stay experience, La Maison des Cimes’ offering will soon be enriched by a friendly bistro and a charming boutique hotel. This expansion will allow travellers to extend their experience overlooking the lake, confirming Matthias Marc’s ambition to make Malbuisson a notable destination on the French gastronomic and hotel scene. The future hotel is designed to offer modern comfort while respecting the spirit of mountain dwellings, thus proposing an attractive alternative to standardised establishments. The bistro, meanwhile, will allow for a more direct and accessible approach to the chef’s cuisine, ideal for everyday meals or spontaneous stops.
This comprehensive project reflects a modern understanding of what a luxury establishment should be today: a place with a soul, that respects its territory, and knows how to welcome guests with simplicity and elegance. By diversifying its offering, La Maison des Cimes caters to a varied clientele, ranging from passionate gourmets to travellers seeking rest. This cross-disciplinary vision of the art of hospitality ensures the establishment a prime position in the national tourist landscape, while remaining deeply rooted in the values of sharing and conviviality dear to Franche-Comté.
The evolution of the hotel offering and the art of hospitality
The planned hotel development within La Maison des Cimes responds to changing consumer expectations, with guests now seeking complete experiential stays. The idea is to offer a parenthesis where the guest can fully immerse themselves in the chef’s universe. This approach helps build strong loyalty and transforms a simple gastronomic stopover into a true travel memory. The design of the rooms, with details refined with the same care as the plating of the dishes, will aim to offer a privileged view of the lake, making every awakening an exceptional moment.
The art of hospitality at La Maison des Cimes also relies on a passionate team, trained in service excellence while maintaining a human and authentic approach. Dining room service, far from the rigid codes of some Michelin-starred establishments, seeks to establish a climate of trust and proximity with the guest. This philosophy of welcome is essential for La Maison des Cimes to be perceived as a living space, inhabited by a team that shares the same values as the chef. By combining haute gastronomie, an exceptional setting, and bespoke hospitality, Matthias Marc and his partners are laying the foundations of an institution destined to shine far beyond the borders of Doubs.
