Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.

Beneficiary of a CRÉATION gift? Beneficiary of a LYS offer?

Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Our TV Channel
See our thematic videos
 
 
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend

Auberge de l’Île Barbe.

Restaurant of a Grand Chef Relais & Châteaux in town. France,Lyon

Jean-Christophe Ansanay-Alex

Chef
Auberge de l’Île Barbe Lyon 69009

I was born in Lyon in 1965. I wanted to be a pastry chef. I was advised to train at the Hotel Management School of Thonon-les-Bains, and that’s where I discovered the whole restaurant world.

I worked at Million in Albertville, at the Casino of Divonne-Les-Bains, with Pierre Orsi, Didier Clément and at the Onassis family home. The experiences which have left the greatest impression: Pierre Orsi and his rigour - he is one of the best restaurateurs that I know. And the delights of the Onassis home where we had the very best of produce. I also remember my time with Didier Clément, at Le Lion d’Or in Romorantin, where I discovered that my life as a chef would be devoted to the creation of things new.

After my father’s illness, I came home to Lyon, and I took over the family hostelry on Ile Barbe.

The most important moments in my professional life have been winning these stars, something I have dreamed of since a child. They make you forget those moments of doubt and give you a certain degree of serenity.
My cuisine? I try to make it simple, subtle, sexy.


What was your most moving culinary experience?
Lunch at Thomas Keller at 'The French Laundry': absolutely fabulous!

The most amusing kitchen incident you ever witnessed?
One of my pastry chef friends had swapped a gratin for a crème anglaise. The chef was so angry, when the customer had complained about it, that he tipped a bucket of water over his head!

Your best piece of advice for amateur chefs?
Go to Les Halles de Lyon Paul Bocuse, on Sunday morning and let yourself be tempted by what you find there. It is good to go with friends so you can exchange opinions and recipes.