Yoan and Lou open the doors of Jalouvre to us, which they have completely renovated to their liking in a relaxed and mountainous atmosphere. Passionate about hotels and restaurants since they were young, taking over the Jalouvre was an obvious choice for them.
Yoan: “I'm Yoan Darrigrand, I've been in the restaurant and hotel industry for 30 years. I recently arrived at Mont-Saxonnex, to take over the management of Jalouvre. “
Lou: “Jean-Louis Chapolin, I am chef de cuisine at Jalouvre.”
A common vocation
Yoan: “We chose to work in the hotel and catering industry out of passion, from the age of 15. We started on a work-study basis, in Relais and Châteaux, to be able to travel all over the world and because we love our job.
Coming from hotel school in Paris for a few years, we went abroad, especially to Canada and the United States, then we finally spent 20 years on the Côte d'Azur, working for Chinese billionaires, for which we were sent throughout Asia.”
A cuisine from elsewhere
Lou: “We focus on traditional cuisine, with a touch of world cuisine: Asian, Indian, etc. It’s a cuisine that comes from elsewhere.
Within the Jalouvre, we want to create a cozy, relaxed atmosphere that is pleasant for customers. We also do great theme evenings.”
Mont-Saxonnex, a favorite
Yoan: “We have been looking for several years to take over a hotel-restaurant in the mountains: especially in Haute-Savoie or Savoie. We saw this ad and we fell in love when we visited the village and the hotel. We took a day to think about it and we took the plunge straight away: we left the restaurant we had in the South and we came to set up here.”
Lou: “Integration into the village went very well, everyone was welcoming.”
Yoan and Lou: “We feel that the inhabitants of the village were impatient for the Jalouvre to reopen after 3 years of closure.”
Yoan: “We really feel welcome!”
Themes
