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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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| 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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