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 an upgrade. I continued with a BTS. Sylvestre and I both met at the Pic house in Valence, I spent a year there. We went to Reunion together then ended up with Yoann Conte in Veyrier-du-Lac. We came 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 located in Charmes-sur-Rhônes with Olivier Samin, who introduced me to brought back 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 given a lot of guidance and a lot of help since the start of the integration.”
Sylvestre: “As for integration, we were certainly very lucky, a lot of help from a lot of residents, the town hall, elected officials, 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 have from customers who are already present.”
Fresh, local and homemade products
Alix: “In terms of catering, what we want to do is simple cuisine with fresh, homemade products, and especially local products. For example, our cheese platter mainly comes from Le Reposoir.”
Sylvestre: “The goal is a cuisine where we enjoy ourselves 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 about remaining accessible for everyone, remaining accessible for the people of the village because these are the people who keep us going the rest of the year, outside of summer. It’s certain that these are the people who are there and present.”
Close to customers
Alix: “We are both basic cooks. In the morning, I help Sylvestre with the set-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 pass on all this, this energy of openness, motivation from the beginning, to all our staff who are currently returning. The goal is to transmit and train our future employees.”
Alix: “Like we did with us”
Themes
