Jean Sulpice is one of France’s leading Alpine chefs, holder of two Michelin stars at the historic Auberge du Pere Bise on the shore of Lake Annecy. A native of Savoie, he built his reputation on cooking that captures the mountains, lakes and forests of the Alps, and was named Chef of the Year by Gault Millau.
Rooted in the produce and landscapes of the Alpine region, Sulpice combines classical rigour with a deep sense of place, making the Auberge du Pere Bise one of the most admired restaurants in the French mountains.
TL;DR
- French chef, born in 1978 in Aix-les-Bains, Savoie
- Holds two Michelin stars at the Auberge du Pere Bise
- Located on the shore of Lake Annecy in Talloires
- Named Gault Millau Chef of the Year in 2017
- Cuisine rooted in Alpine produce and landscapes
Jean Sulpice key facts
| Born | 1978, Aix-les-Bains, Savoie |
| Nationality | French |
| Restaurant | Auberge du Pere Bise, Talloires (2 Michelin stars) |
| Honour | Gault Millau Chef of the Year 2017 |
| Known for | Alpine cuisine |
A Savoyard grounding
Jean Sulpice was born in 1978 in Aix-les-Bains, in Savoie, and began his apprenticeship with the chefs Jean and Pierre Martin at the Auberge Lamartine in Bourget-du-Lac. In 1998 he joined the team of the renowned multi-starred Savoyard chef Marc Veyrat, an experience that deepened his connection to Alpine cooking and the produce of the mountains.
The Auberge du Pere Bise
In 2016 Sulpice took over the iconic Auberge du Pere Bise in Talloires, on the edge of Lake Annecy, together with his wife Magali. After six months of renovation, the historic auberge – which dates back to 1903 – reopened in May 2017. That same year he was named Chef of the Year by Gault Millau, and in February 2018 the Michelin Guide awarded him two stars.
A cuisine of the Alps
Sulpice’s cooking brings together the diverse landscapes and elevations of the Alpine region. His tasting menus feature fera from Lake Annecy, game from the surrounding forests, herbs and wild plants from the garden, local chocolate and saffron from Savoie. It is a cuisine deeply tied to its terroir, celebrating the mountains, lakes and forests on the plate.
Signature style
Sulpice’s style is precise and elegant but firmly grounded in place. He draws on the finest Alpine produce – freshwater fish, game, herbs, wild plants – and treats it with refined technique and restraint, creating dishes that feel both sophisticated and rooted in the landscape of Savoie. It is mountain cooking at its most accomplished.
Jean Sulpice in context
Sulpice is one of the leading regional chefs of France featured on Pickup Table 4, alongside Edouard Loubet in Provence and Patrick Jeffroy in Brittany.
Follow Jean Sulpice
Auberge du Pere Bise – official site
Jean Sulpice FAQ
Who is Jean Sulpice?
A French chef with two Michelin stars at the Auberge du Pere Bise on Lake Annecy.
Where is the restaurant?
In Talloires, on the shore of Lake Annecy in the French Alps.
How many Michelin stars does he have?
Two.
What award has he won?
Gault Millau Chef of the Year in 2017.
What kind of food does he cook?
Alpine cuisine built on the produce of the mountains and Lake Annecy.
