Grand Chef Relais & Châteaux Sophie Bise is a key figure in gastronomy. Her parents, grandparents, and great grandparents made Auberge du Père Bise a very unique institution in our heritage. Combining authentic traditional cuisine with modern and creative touches, Chef Biseonly works with regional and local fresh products. She makes you discover fishes from Annecy Lake or refined dishes with a perfect combination of the most savory ingredients.
Having been taughtabout produce by her father, she trained with Pique Pierre in Grenoble, Outhier in La Napoule, La Marée in Paris, Gaertner in Ammerschwihr. The desire to be independent sent heraround the world, working in the kitchens of many restaurants.In 1987 she returned to the Auberge, to bring the restaurant to Michelin acclaim.
Describe your culinary philosophy in 5 words…
Seasonality, simplicity, mastery, honesty, passion.
How did you feel when you were awarded your first Michelin star?
In the same way of my decision to become a cook, “my” star is a legacy of my family heritage. It’s the only one that remained after the sanction of Michelin to withdraw my father’s stars after his death. This star gives me a mixed feeling. But the good thing in this work is to share experience with the Guests, give pleasure to them. Treat someone brings a strong sense of personal satisfaction
What is your greatest inspiration?
Travels, to discover exceptional products, exceptional scents, and sometimes exceptional people. And little producers looking for quality
Your best piece of advice for amateur chefs?
Cook good ingredients, simply. Cooking on Sundays has to come from the heart.
- Michelin star
- 3/5 | Gault & Millau
303 Route du Port
+33 (0)4 50 60 72 01