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About Relais & Châteaux
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Relais & Châteaux Chef

Sophie Bise

Relais & Châteaux Chef

Sophie Bise
Auberge du Père Bise
Member Relais & Châteaux from 1973
303 route du Port
74290 Talloires
France

HOTEL

Auberge du Père Bise

20 rooms: 170-450 EUR s.i.
3 suites: 285-705 EUR s.i.



RESTAURANT

Auberge du Père Bise

Menus 85-185 EUR s.i.

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


STORY OF A CHEF

As the great-granddaughter, granddaughter and daughter of mainly female chefs, my destiny had been laid down for me. And I took it as a challenge. On the one hand to wrong foot all those who said that I was born with a silver spoon in my mouth and, on the other, to show that a woman could be a fully-fledged chef. My father had the good idea of teaching me about produce before I started using it: the butcher’s, the fishmonger’s... Then I trained with Pique Pierre in Grenoble, Outhier in La Napoule, La Marée in Paris, Gaertner in Ammerschwihr. The desire to be independent sent me off to New York. I grew up in a house with a female culinary tradition where we were used to expressing our opinions without them being challenged. Then I worked in male brigades where there were prejudices against female points of view and I often felt that I was not being taken seriously. That helped build my personality. I create a seasonal cuisine, with fine fresh produce which is honest, generous, has some character and a sense of humour. I want to get back to the way that older generations felt about food. But, at the same time, I put the stamp of my own personality on it and make it creative and daring.

What is your Chef’s secret to preparing lake fish?

In the simplest way possible: on the bone, à la meunière with a high-quality butter.

How do you go about selecting your ingredients?

I was born by the water, on the shores of Lake Annecy, and I get my fish from a neighbor who’s a professional fisherman. There’s a legend about the lake crayfish that dates back to my grandfather Marius: we used to keep our crayfish in ponds. One day an apprentice forgot to close the gate, and our stock of crayfish took off into the lake…

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