Thomas makes you discover his little haven of peace at the foot of Bargy. Before or after a visit to Lac Bénit, stop at Chez Bargyton for a well-deserved break.
An atypical course
I went to business school in Chambéry, it didn't work out so I followed up with 2 years abroad. I returned to France a little lost, I was a ski instructor. After that, I discovered cooking which matched well with my passion for the local terroir, the terroir elsewhere, I fell in love with the profession.
A new kitchen
Traditional catering is an environment that has always attracted me enormously but which also disgusted me on certain points. I needed to be able to cook and offer what I wanted in a setting that suited me much better than a traditional restaurant setting, particularly in terms of the way of working and approaching people. I needed to be in a good state of mind to work, to be in my bubble.
Love of the land
The specialty of my cuisine, there isn't really one but I would say it's meat. We like all good things but if I had to choose one, I would say it's game. I'm a big hunting enthusiast, a big fishing enthusiast, a local enthusiast, all these slightly "old school" practices that don't seem very modern. Personally, I see a very modern aspect of being able to offer French game meat whose provenance we know, it's a way of opening new doors to new types of meat and new references.
The key word of the place is “At the service of the land”, we like to discover everything, we are not stopped at the Savoyard specialties that we could find here like the potato fritters. We put a lot of love into what we do. I often say that we are the last branch of the tree in the sense that the work is done by the producers and we are only finishing it: it's the end of a great story when we come here.
A return to basics
I'm from here, it's a mountain pasture and a lake that I know very well, I grew up there, it's a wonderful setting. It is also an opportunity that has presented itself to be able to settle here on the mountain pasture and to offer a catering offer. I would say it was a nice coincidence, a door that opened. I was the first to take it, I hope it will last a long time and that when the day comes when I'm no longer here, there will be someone else to take over.
Themes
