Discover the Chefs of “Ebullition Pâtes”:
refinement, character, inventiveness...
Rendezvous in their restaurants to understand the spirit
that motivates them and that appealed to ALPINA Savoie.
Pierre
Marin, a chef with Michelin stars, welcomes you
to Auberge Lamartine in an exceptional setting. Between aesthetic
pleasure and sensual delight, his cooking is a harmonious
art that starts with an exhilarating appetizer and ends with
an exquisite momentary delicacy.
Auberge Lamartine
Route du Tunnel du Chat
RN 504
73370 BOURDEAU
Tél. 04 79 25 01 03 www.lamartine-marin.com
Luc
Reversade welcomes you to La Fruitière (a
restaurant high up in the mountains serving only lunch),
a brasserie that is both modern and respectful of tradition.
The decoration is inspired by a Savoie milk cooperative from
the beginning of the last century. Hearty traditional “fine” cooking
in a trendy and intimate atmosphere!
La Fruitière
La Daille
73150 VAL D’ISERE
Tél. 04 79 06 07 17 www.lafoliedouce.com
Laurence
Salomon welcomes you to her restaurant Nature et
Saveur. An atypical chef, she has made a reality here of
her passion for the culinary arts and health by associating
pleasure with well-being. Her unusual know-how and her training
as a naturopath enable her to make “beautiful,
good, healthy and easily digested” meals by combining
organic and local farm produce.
Nature et Saveur
Place des Cordeliers
74 000 ANNECY
Tél. 04 50 45 82 29 www.nature-saveur.com
Young
chef Jean Sulpice, recently awarded a Michelin
star, welcomes you to his restaurant Oxalys. A surprisingly
inventive cuisine combining Savoie products, forgotten vegetables
and wild plants. He offers varied flavours and textures in
a colourful, fragrant and stunning menu.
Pierre
Marin, a chef with Michelin stars, welcomes you
to Auberge Lamartine in an exceptional setting. Between aesthetic
pleasure and sensual delight, his cooking is a harmonious
art that starts with an exhilarating appetizer and ends with
an exquisite momentary delicacy.
Luc
Reversade welcomes you to La Fruitière (a
restaurant high up in the mountains serving only lunch),
a brasserie that is both modern and respectful of tradition.
The decoration is inspired by a Savoie milk cooperative from
the beginning of the last century. Hearty traditional “fine” cooking
in a trendy and intimate atmosphere!
Laurence
Salomon welcomes you to her restaurant Nature et
Saveur. An atypical chef, she has made a reality here of
her passion for the culinary arts and health by associating
pleasure with well-being. Her unusual know-how and her training
as a naturopath enable her to make “beautiful,
good, healthy and easily digested” meals by combining
organic and local farm produce.
Young
chef Jean Sulpice, recently awarded a Michelin
star, welcomes you to his restaurant Oxalys. A surprisingly
inventive cuisine combining Savoie products, forgotten vegetables
and wild plants. He offers varied flavours and textures in
a colourful, fragrant and stunning menu.
