Jean Sulpice: Le Chef, l'Auberge et Le Lac (French)

Three passions motivate Jean Sulpice: mountains, gastronomy and sports. He translates them into a bold cuisine, full of fresh products and balance. It is on the Annecy Lake, in the restaurant Auberge du Père Bise, that this chef, who was compensated with two Michelin stars and named Cook of the Year 2018 by the Gault Millau Guide, takes inspiration from the surrounding nature to create his recipes.

Jean Sulpice received his first Michelin star at the age of 26 and his second one at the age of 31, in 2010. Together with his wife, who is a wine expert, they have taken over the Auberge du Père Bise. 

We do much more than eat at Jean Sulpice at the Auberge du Père Bise in Talloires (Haute-Savoie). We immerse ourselves in its universe populated by white water, mountains, forests, ridges and valleys where the landscapes appear as if on the first morning of the world.

Because this chef is the extraordinary conveyor of everything that nature offers us: plants and wild flowers, mushrooms, fish, fruits and vegetables are the privileged guests of his kitchens. He treats them with the respect and talent of someone who knows since childhood everything that man owes to his land. Without ever going astray because Jean Sulpice loves nature too much to disguise it. He works every day to enhance it on the plate by exploring the green mountain pastures at dawn in summer and the immaculate whiteness of the mountains in winter. He also knows the essential nature of his producers, market gardeners, breeders, cheese makers, pickers, fishermen to whom he pays a vibrant taste tribute through his recipes. Thus his creativity is anchored in living things, among the people and the landscapes that this book invites you to encounter and explore.

Hardcover. 224 pages. In French.