Grand Chefs Relais & Châteaux Jean-Pierre Jacob is at the helm of 2 Michelin star restaurant, Ombremont. His cuisine focuses on traditional concepts, using the finest produce.
Son of restauranteurs behindLe Bateau Ivre, Chef Jacob was exposed todifferent produce and simple and authentic cuisine from a young age. At 17 years old he completed hisapprentices at numerous gourmet Frenchrestaurants, includingLa Bonne Auberge of the Rostang family in Sassenage, Le Café de Paris in Biarritz, Le Lion d’Or in Geneva, Le Moulin de Mougins, La Réserve de Beaulieu, Les Santons in Grimaud. Working for his father for a while he learnt about how to enjoy the profession and employ fervent discipline. He was then left to take the reigns.
In 1995, Jean-Pierre Jacob left the then-calledBateau Ivre(andwhich has become La Grange à Sel since) andtook over the hotel Ombremontalso in Le Bourget du Lac, where he set up his newBateau Ivre (1 Michelin star).Hewas awarded thesecondstarbackin 2000.
What was your most moving culinary experience?
When my father took me to Pierre Laporte’s Le Café de Paris in Biarritz, to start my apprenticeship, we had a superb meal which I found very exciting.
The most amusing kitchen incident you ever witnessed?
One day, when we had aleady started to serve the meal, all the tables next to the window stopped eating. When we came in from the kitchen we were sure that something had gone wrong. In fact, it was only the sight of a very amorous couple that had stopped the guests from concentrating on their food.
Your best piece of advice for amateur chefs?
Choose the best of produce, prepare it simply and enjoy it in good company.
- 2 Michelin stars
Route du tunnel
Tel.:+ 33 (0) 4 79 25 00 23