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About Relais & Châteaux
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Relais & Châteaux Chef

Jean-Christophe Ansanay-Alex

Relais & Châteaux Chef

Jean-Christophe Ansanay-Alex
L'auberge de l'Ile
Member Relais & Châteaux from 2007
Place Notre-Dame
69009 Ile Barbe Lyon
France

RESTAURANT

L'auberge de l'Ile

Menus 50 EUR s.i. (lunch except Saturday), 98-158 EUR s.i.

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Terminology : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

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.

QUENELLES - HOW DO YOU SERVE THEM?

At the Auberge we serve the hot pike mousseline accompanied by a frog leg nougatine with wild garlic and lobster coulis. Traditionally, quenelles de brochet are served with a Nantua sauce, which is essentially a crayfish coulis.

QUENELLES - HOW DID YOU DISCOVER QUENELLES?

Quenelles have been part of Lyonnaise cuisine for a very long time, and part of my life from my earliest childhood. I remember having meals in wonderful restaurants where my family would go to get quenelles de brochet (pike quenelles). A quenelle is actually a fish stuffing blended with choux pastry, but at the Auberge de l’Île Barbe we serve hot pike mousselines.

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