Olivier VITTE

Chef : 1 restaurant After a career in fashion, Olivier Vitte has taken over the running of his Bistro Sauvage in Annecy.

Presentation

Before entering the restaurant business, Olivier Vitte worked in the ready-to-wear sector. "After several years, I began to get fed up with the fashion world", he confides. Although he has always enjoyed cooking, "having a passion and making a career out of it are two different things". But a training course with a life coach made him take the plunge.

"To apply to Ferrandi, you had to already have experience in the kitchen", so he landed a job as second at the Banquet des Troubadours, in Provins (Seine-et-Marne), then at Les Pères Populaires, in Paris, working with Elsa Marie. "Therewere two of us in the kitchen, and we did everything. I was even lucky enough to do two-three shifts as chef."

In 2015, Olivier Vitte entered the Ferrandi school in Paris and obtained his CAP cuisine. He then joined Inaki Aizpitarte's brigade at Le Châteaubriand restaurant in Paris.It was a great experience," he says, "we only did evening dishes, with surprise menus. There arethings I learned there that I still use." Then he continued at Gravity Bar, two in the kitchen with chef Frédéric Boucher.

In 2018, his wife was poached to work in Switzerland. "I saw an advert on the networks to work at Le Ouistiti à Roulettes, in Annecy. I was alone in the kitchen, managing 30 covers, starter-main course-dessert, every lunchtime." Two years later, he added to his CV the management of the Cheval à Bascule for two consecutive summers.

Since 2022, Olivier Vitte has been running the Bistro Sauvage in Annecy, which he opened with his wife, Aurore Mainfroy-Vitte. More than just a restaurant, the Bistro Sauvage is a place to live - karaoke evenings, soccer matches and ugly Christmas sweater contests take place every week. The chef's cuisine has been hailed by Gault&Millau, which has included it in the 2024 edition of its 109 - Le Sang neuf de la gastronomie française. Next step: opening a guest house!

I. B.

Biography & Awards

2013 Second au Banquet des Troubadours, à Provins

2014 Second d’Elsa Marie aux Pères Populaires, à Paris

2015 Commis au Châteaubriand, à Paris, avec Inaki Aizpitarte

2016 Second de Frédéric Boucher au Gravity Bar, à Paris

2018 Chef au Oustiti à Roulettes, à Annecy

2020 Chef au Cheval à Bascule, à Annecy

2022 Ouverture du Bistro Sauvage, à Annecy, avec Aurore Mainfroy

Its restaurants

Open

12/20
Gourmet Restaurant

Bistro Sauvage

Address 74000 ANNECY

Chef Olivier Vitte

Cooking Mediterenean

Its recipes

Easy

Tartar of Saint-Jean-de-Luz tuna, a salad of coral lentils, green beans & apricots.

Chef Olivier Vitte of Annécien restaurant Bistro Sauvage reveals his recipe for Saint-Jean-de-Luz tuna tartare accompanied by a salad of coral lentils, green beans & apricots.

More information

Chef Olivier VITTE

Restaurant Bistro Sauvage
74000 ANNECY