Jean SULPICE

Chef : 2 restaurants

Presentation

While some of the world's greatest chefs have chosen to become chefs by default, Jean Sulpice has always known what his destiny would be. He remembers his mother spending her days cooking, and those weekends when the family didn't go out to dinner, they would gather around incredible meals.

The grandson of hoteliers, the teenager took great pleasure in helping out in the kitchen or at the reception desk, and didn't really feel like he was working, but rather learning while having fun. He joined Pierre Marin (Lamartine restaurant in Bourget du Lac) as an apprentice, obtaining his CAP before moving on to Marc Veyrat. He was not yet twenty years old and, of course, it was both a shock and a revelation for him to experience the famous blue house, as the man who loved plants and the terroir.he was a lover of plants and of the Savoyard terroir, where he moved from "cooking out of a book, where you just reproduce a recipe, to cooking that you create".

Jean then left the shores of the lake to perfect his training in some of Paris's top establishments, then with Edouard Loubet, before joining the brigade of the chef in the black hat, this time in Megève, where he met his future wife Magali. The couple soon settled in Val Thorens, in Europe's highest "quatre toques", the Oxalys, where they stayed for fifteen years before returning to the shores of the lake they love so much.

The mythical Auberge du Père Bise is to be taken over, and it's the opportunity of a lifetime, both intimidating, of course, but also terribly exciting. And Jean is a seasoned sportsman, a man of challenges, who quickly finds his feet with Magali, to the point of winning our title of Cook of the Year in just a few months. The start of a new adventure for this bulimic of life and workaholic.