Pierre MARIN

Chef : 1 restaurant

Presentation

For Pierre Marin, the restaurant business is a family affair. For over twenty-five years, he and his wife have run Le Lamartine, a restaurant on the shores of Lac du Bourget, founded by his parents in 1964. " I was always hanging out in the kitchens when I was young," recalls the chef, who began his training in the region at Le Fontanil, Saint-Alban-Leysse, and Georges Michaud, Chambéry. He then continued his training in Dardilly, near Lyon, where he worked part-time at Frantel with Jean Fleury. His first position was with Pierre Orsi in Lyon. He then worked alongside Philippe Antonin in Chavanoz.

In 1983, Pierre Marin moved to Paris, where he worked at the Crillon and Lucas Carton.I was only in Paris in winter," he says, "because my father wanted me to come back and work at the family restaurant in summer."In 1997, he took over the reins of the family establishment with his wife, a house that the couple completely renovated. "Overthe years, we've undertaken major expansion and upgrading work. Today,we're thinking of building a few rooms to complete our offer for tourists, even though we mainly have local customers. "Indeed, half our customers are regulars. "Some made their communion here, then their wedding, and they keep coming. They're like part of the family," explains Pierre Marin. For the past two years, the chef has been working in tandem with his son Valentin, to ensure a smooth transition. Proof of the duo's success, Gault&Millau awarded them a 3rd toque and the Techniques d'Excellence Auvergne-Rhône-Alpes 2023 trophy.

F.H.