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Ombremont.

Restaurant of a Grand Chef Relais & Châteaux and hotel on a lake. France,Le Bourget-du-Lac

Jean-Pierre Jacob

Chef
Ombremont Le Bourget-du-Lac 73370

I developed a passion for cooking very young thanks to my father who shared with me the kitchens of Le Bateau Ivre at the weekend when I was in High School. He taught me about the flavours of different produce and about simple and authentic cuisine.

When I was 17, I went to serve as an apprentice with a number of fine restaurants: La Bonne Auberge of the Rostang family in Sassenage, Le Café de Paris in Biarritz, Le Lion d’Or in Geneva, Le Moulin de Mougins, La Réserve de Beaulieu, Les Santons in Grimaud. Then I returned to the family home, at Le Bourget du Lac in the summer and Courchevel in the winter.

I continued to work with my father for some time. He taught me rigour and mostly especially how to enjoy the profession. Then he stood aside and left me to swim alone with total confidence. I am very grateful to him for that.

Nowadays, my cuisine emphasises fine produce served with fine sauces and light jus designed to complement it.


What was your most moving culinary experience?
When my father took me to Pierre Laporte’s Le Café de Paris in Biarritz, to start my apprenticeship, we had a superb meal which I found very exciting.

The most amusing kitchen incident you ever witnessed?
One day, when we had aleady started to serve the meal, all the tables next to the window stopped eating. When we came in from the kitchen we were sure that something had gone wrong. In fact, it was only the sight of a very amorous couple that had stopped the guests from concentrating on their food.

Your best piece of advice for amateur chefs?
Choose the best of produce, prepare it simply and enjoy it in good company.


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