Chef Jean Sulpice
At the age of 39, Jean Sulpice, a child of mountain pastures and summits, finds Annecy Lake in his first years as a cook. It was at this time that he also met Magali, then a sommelier at L’Auberge de l’Eridan, who will become his wife and mother of their two children. Jean Sulpice, a member of a family of restaurateurs for three generations, lives two simultaneous passions: open spaces and gastronomy. His cuisine make the synthesis.
A spontaneous, precise and balanced cuisine, which reveals the authentic flavor of noble products, aromatic herbs, to offer its original expression of a territory. For 15 years, it will be at 2300 meters of altitude, in the highest station of Europe, that Jean Sulpice will succeed the bet to propose a gourmet kitchen in high mountain. He is rewarded with a first star in the Michelin guide in 2006 and a second in 2010. He is also Relais & Chateaux’s Grand Chef.