Jean Sulpice

I cook from a place that accompanies me every day. Lake Annecy, the Bay of Talloires, the slopes of Semnoz, the forests of Roc de Chère… In this alpine landscape, every element counts. The light shifts rapidly, the air thickens with humidity, a blade of grass sprouts at the edge of a path and then disappears a few days later. I often hike La Tournette, I cycle up Semnoz, I stop to forage on the trails surrounding the Auberge and the lake. I observe what the season allows. Ideas come to me this way, at a bend in the path, in an almost discreet detail. My cuisine at Auberge du Père Bise is built on this movement, in direct contact with the living world. Whitefish from the lake, crayfish, mountain cheeses, wild plants, saffron cultivated in Maurienne, bread baked just a few meters away. I seek the clarity of a flavor, the tension of an acidity, the sweetness of a slowly infused juice. Each recipe strives to harmonize with the terroir and the environment at that precise moment.

I invite you to journey through the seasons via the dishes, to experience how a place, a climate, an encounter translates onto the plate. Everything evolves, in rhythm with the lake and the Alps.

The chef’s journey       Official website of Auberge du Père Bise