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Raison d’être
and legitimacy |
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Creativity and Innovation,
that is the state of mind of “Ebullition Pâtes”.
Formed in 2006, “Ebullition Pâtes” aims
to publicize and legitimize the skills of its partner chefs
and of ALPINA Savoie in the eyes of as many people as possible.
This joint venture is the fruit of a shared determination
to refresh and inject new dynamism into Savoie cooking
by sublimating ALPINA Savoie pasta through refined, fresh
and creative cooking. |
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| Located in the heart
of the Alps, the 4 chefs won ALPINA Savoie over with
their character and creativity. All 4 share the same
will to promote the pleasure of healthy and good eating. |
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| Pierre
Marin |
Luc
Reversade |
Laurence
Salomon |
Jean
Sulpice |
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| “Ebullition
Pâtes” is the coming together of ALPINA Savoie’s
expertise and the creativity of 4 leading Savoie chefs,
the union of the taste, quality and refined style of
contemporary cooking. |
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| Through its name and refined, aesthetic graphic identity,
the club reveals its ambition to promote the creative
excitement and never-ending revival associated with pasta,
a federating food. |
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 |
| |
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| Through its name and
refined, aesthetic graphic identity, the club reveals its
ambition to promote the creative excitement and never-ending
revival associated with pasta, a federating food. |
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 |
| The Chefs |
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