L'Auberge du Père Bise - Jean Sulpice: the Savoy promontory

The Bise saga

François (père Bise) and Marie Bise opened an inn in Talloires on Lake Annecy in 1903. In 1928, Marius succeeded them with his wife Marguerite, and in 1957 their son François and his wife Charlyne took over. A family affair, with four generations succeeding one another over the years. In 2017, Charlyne Bise decided to hand over the business to the Sulpice couple, Jean and Magali, who have a sense of sharing and generosity. Since then, the couple has been writing a new chapter in the history of the Auberge du père Bise, while respecting its heritage.

Jean Sulpice, the chef

Born in 1978 in Aix-les-Bains, Savoie, Jean Sulpice grew up in contact with nature and the hustle and bustle of the kitchen. At the age of 16, the young Savoyard began an apprenticeship with Jean and Pierre Marin, chefs at the Auberge Lamartine in Bourget-du-Lac, a demanding and generous establishment - a shot of adrenalin that inspired him to go further.

Fascinated by Marc Veyrat, the lover of the Savoie terroir and plants, Jean Sulpice sent in an unsolicited application, on blue paper, in reference to chef Marc Veyrat's restaurant, La Maison bleue. He was hired. There, he learned to create cuisine and interpret the terroir.

Chef Sulpice was promoted to second-in-command at La Ferme de mon père in Megève, where he met Magali, then sommelier. From Patrick Jeffroy at the Hôtel de Carantec to Edouard Loubet's kitchens at the Moulin de Lourmarin, Jean Sulpice went on to deepen his knowledge in some of the world's top establishments. After fifteen years in Val Thorens, the couple bought the Maison on November 2, 2016, which closed its doors for six months of renovations, reopening on May 5, 2017. Renovation work was carried out in the common areas (restaurants, reception, bar, etc.) and in some of the rooms during this closure to be classified as a 5* hotel. The park has also been redesigned.

Gastronomic itinerary

Jean Sulpice draws inspiration not only from nature, but also from people involved in human, ecological and philosophical issues. "The product is the image of the person who makes it."Goat herder Caroline Joguet among the chalets of Arêche-Beaufort, winegrower and heliculteur Philippe Héritier at the Orchis estate in Poisy, Lake Annecy fisherman Florent Capretti, artisan baker Kevin Neveu, market gardener Sébastien Favrin in Aix-les-Bains, cheesemaker Marc Dubouloz : all encounters that shape the chef's cuisine with respect for nature.

Sustainable, delicate and vertical gastronomy. A taste for the essential. Between acidity, lightness and gourmandise, Jean Sulpice explores all the facets of his terroir.

A Relais & Château residence

Located in Talloires-Montmin, on the shores of Lake Annecy, the Relais & Château residence is a place of well-being. From the salon to the gourmet restaurant, via the Marius Bar, all paths at Maison Sulpice lead to the lake. The 23 rooms promise comfort and charm, entirely refurbished by decorator and scenographer Emilie Bonaventure. Interior designer Xavier Salerio took care of the common areas: restaurants, spa, etc.

Pontoon, garden, waterfront terrace, private Jacuzzi, 480 m2 spa on two levels... An exceptional residence with a unique view. In short, a taste for excellence combined with the beauty of the surrounding nature.