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 completed a general baccalaureate after a preparatory course. I then went on to do a BTS (Advanced Vocational Diploma). Sylvestre and I met at the Maison Pic in Valence, where I spent a year. We went to Réunion together and then ended up at Yoann Conte's place in Veyrier-du-Lac. We came here because we wanted to settle down."
Sylvestre: "My name is Sylvestre Pollus. I did a kitchen apprenticeship, alternating between classroom and on-the-job training, and then continued at a 1-star restaurant in Charmes-sur-Rhône with Olivier Samin, who then brought me into Pic's restaurant for three and a half years, where I met Alix."
Well received and quickly integrated
Alix: "We wanted to settle in Haute-Savoie, and we received a lot of guidance and support from the beginning of the integration process."
Sylvestre: "As for integration, we were certainly very lucky, with a lot of help from many residents, the town hall, elected officials, and the tourist office. Family and friends came to help us at the very beginning to get started. We are very happy with the integration and the feedback we are getting from customers who are already here."
Fresh, local and homemade products
Alix: "In terms of the restaurant, what we want to do is offer simple cuisine with fresh, homemade, and above all, local products. For example, our cheese platter comes mainly from Le Reposoir."
Sylvestre: "The goal is to create cuisine where we enjoy ourselves in order to bring pleasure to others. 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 about remaining accessible to everyone, remaining accessible to the people of the village because they are the ones who keep us going the rest of the year, outside of the summer. It's certain that these are the people who are here and present."
Close to customers
Alix: "We're both cooks by training. In the morning, I help Sylvestre with the prep work and then I take over. Since it's our own place, we still want to have contact with the customers and especially get their feedback."
Sylvestre: "We are truly committed to passing on all of this—this energy of openness and initial motivation—to all our staff who are currently joining us. The goal is to transmit and train our future employees."
Alix: "Just like they did with us."
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