August 2, 2023
Having a restaurant was obvious for Alix and Sylvestre and what better place than the Reposoir to make this beautiful project a reality? Discover their routes and their restaurant.
Alix: “My name is Alix Martinez, I did a general baccalaureate after upgrading. I continued on a BTS. We both met with Sylvestre at the Pic house in Valence, I spent a year there. We went to Reunion together then we landed at Yoann Conte's in Veyrier-du-Lac. We arrived here because we wanted to settle down. »
Sylvestre: "I'm Sylvestre Pollus, I did an apprenticeship in cooking, on a work-study basis, and I continued in a 1-star house in Charmes-sur-Rhônes with Olivier Samin, who returned to Pic for 3 and a half years, where I met Alix. »
Well received and quickly integrated
Alix: “We wanted to settle in Haute-Savoie and then we were guided quite a bit and helped a lot since the start of the integration. »
Sylvestre: “As far as integration is concerned, it's sure that we were very lucky, a lot of help from quite a few inhabitants, from the town hall, from elected officials, from the tourist office. Family, friends came to help us at the very beginning to get started. We are very happy with the integration and the feedback we get from customers who are already there. »
Fresh, local and homemade products
Alix: “In terms of catering, what we want to do is simple cooking with fresh, homemade products, and above all local products. For example, our cheese platter comes mainly from Le Reposoir. »
Sylvestre: “The goal is a kitchen where you have fun to please. The hotel has 5 rooms, we try to pamper it, to do our best. The hotel is rated 3 stars. »
A good kitchen without the fuss
Sylvestre: “It's to remain accessible for everyone, to remain accessible to the people of the village because they are the people who give us life the rest of the year, outside of the summer. It is certain that these are the people who are there and present. »
Close to customers
Alix: “We are both basic cooks. In the morning, I give Sylvestre a hand with setting it up and then I go to the other side. As it's our own house, we still want to have contact with customers and especially feedback. »
Sylvestre: “We really want to transmit all that, this energy of openness, motivation from the start, to all our staff who are currently returning. The goal is to transmit and train our future employees. »
Alix: "As we did with us"
