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Relais & Châteaux Chef

Jean-Pierre Jacob

Chef - Relais & Châteaux

Jean-Pierre Jacob
Le Bateau Ivre
Member Relais & Châteaux from 2000
RD 1504
73370 Route du tunnel Le Bourget-du-Lac



12 rooms: 180-275 EUR s.i.
5 junior suites and suites: 285-370 EUR s.i.


Le Bateau Ivre

Menus 42-160 EUR s.i. Carte 95-150 EUR s.i.

For your information: 1 EUR = 1.16 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included


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 is your Chef’s secret to preparing your star ingredient?

Lake fish are not salty. They have a neutral taste, a taste of the lake. They are very delicate in cooking, taking on the flavor of the sauce and vegetables that go with them. I’m a purist – I like to roast fish whole in the oven, but they can also be roasted in filets with the skin, or poached, or fried…

How do you go about selecting your ingredients?

All of the fish on my menu are lake fish. I get my supply from the Parpillon family, who fish the waters of Lake Bourget. Based in the little village of Bourdeau, this same fishing operation used to supply my father as well. They haul in their nets at around five o’clock in the morning and deliver the fresh catch to us as soon as they reach shore.

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