Jean Sulpice

Last updated • 7 min readFrom Wikipedia, The Free Encyclopedia

Jean Sulpice
PORTRAIT JEAN SULPICE.jpg
Jean Sulpice
Born (1978-07-27) 27 July 1978 (age 46)
Aix-les-Bains, France
SpouseMagali Sulpice
Culinary career
Cooking styleSeasonal Food
Rating(s)
Current restaurant(s)
    • Restaurant de Jean Sulpice (previously named The Oxalys)
Website www.jeansulpice.com

Jean Sulpice (French pronunciation: [ʒɑ̃sylpis] ; born 27 July 1978) is a French chef from Aix-les-Bains. He is best known for being the youngest French chef to ever receive a Michelin Star; he was 26 years old at the time. His first restaurant was called Restaurant de Jean Sulpice (The Oxalys before 2014) and was located in Val Thorens in the French Alps.

Contents

Biography

Jean Sulpice was born on 27 July 1978 in Aix-Les-Bains, Savoie. He comes from a family of restaurant owners and he spent his childhood in his hometown. His vocation for cooking started at a very young age when he spent time in his parents' restaurant... [1]

At the age of 16, Jean Sulpice obtained an apprenticeship at the Auberge Lamartine and started learning gastronomy alongside the renowned French chefs Jean and Pierre Marin. In 1998, Jean Sulpice met Marc Veyrat and was offered a second in command position at La Ferme de Mon Père, in Megève. [2] Wanting to learn more, Jean Sulpice left Marc Veyrat's kitchen and entered the kitchen of the Arnsbourg restaurant, in Baerenthal (Moselle), next to Jean-Georges Klein. He also worked at the Hotel de Carantec (Finistère) and in Paris for two years.

In December 2002 he opened his own restaurant in Val Thorens (2300m high), with his wife Magali Sulpice. [3] The restaurant has since been renamed "Restaurant de Jean Sulpice" (2014). The restaurant is the holder of two Michelin stars and became the highest-starred restaurant in Europe. Jean Sulpice, who obtained 2 stars, his first at the age of 26 and his second at 31, is considered the youngest starred French chef [4]

Jean Sulpice sold his Val Thorens restaurant in 2016 and took over the once Michelin 3-star century old famed Auberge du Père Bise, in Talloires on Lake Annecy in the French Alps.

Restaurant

Jean Sulpice's first restaurant opened in 2002, and it was located in Val Thorens, at an altitude of 2,300 metres, situated in the 3 valleys ski area, which are the highest ski resorts in Europe. The name of the restaurant (changed in 2014) was taken from a plant called oxalis. These flowers are endemic to the mountains of Val Thorens and have been a big part of Jean Sulpice's inspiration for cooking. [3]

The opening of his restaurant represented a challenge for him since tourists around Val Thorens were typically expecting to eat fondues and raclettes when in the mountain. Nonetheless, the restaurant has become the highest gastronomic restaurant in the world. [5] The restaurant has a staff of 25 employees, and offers menus ranging in price from €74 to €226 in 2014. [6]

Cooking

"Un adepte de terroir et de saisonnalité" (An adept of regional and seasonal dishes)

Jean Sulpice's recipes are inspired by the regional and seasonal traditions of Savoie, as well as his life experience. The creation of new dishes comes from testing different cooking methods with raw products, at different temperatures, in order to create different textures, flavors and appearances. Many procedures are adapted as cooking at the altitude of 2,300m is a challenge at a chemical level. [7] Therefore, in order to cook at this altitude, Jean Sulpice had to adapt many of his cooking procedures. [3]

Projects

Apart from being a well-known chef, he is also involved in several projects. The seasonal opening of his restaurant allows time for Jean Sulpice to participate in external events, such as cooking for the day-nursery of Val Thorens. His objective is to raise awareness, to educate and to transmit the good quality of food to children. Jean Sulpice also runs 'open kitchen' events in summer to share knowledge of his gastronomy. [8]

In September 2014, Jean Sulpice participated in the Épicure Culinary Festival in Zürich and in June 2014, he took part in a culinary workshop, organized by Uncle Ben's (rice), where parents and children were able to cook together with the aim of promoting family cooking. He was also present at the Ben's Beginners, which was about culinary transmission to young children. [9]

Awards

Jean Sulpice is the youngest French cook to receive two Michelin stars. He won the first one at the age of 26, and the second one 5 years later at the age of 31. He is now working towards getting his third Michelin Star. Furthermore, Jean Sulpice also has four Gault-Millau chef hats. [10]

Jean Sulpice was named "Cook of the Year" in the 2018 edition of the Gault et Millau Guide.

Notable television appearances

Guest appearances

Source: [11]

Member of a panel

Jean Sulpice also was panelist for Un dîner presque parfait : le combat des régions. [19] is a M6 cooking TV Show presented by Stéphane Rotenberg. This TV Show regroups the 16 new winners of Un Dîner presque parfait 2010 edition. [19] Each winner represents his own region during the confrontation, and Cyril Lignac judged each region with a specific panelist per region. Jean Sulpice was the South of France panelist. [19] In 2010, the TV Show began on 23 August and ended on 27 September of the same year. [19]

On 30 August 2010, during the second week of competition, Jean Sulpice and Cyril Lignac proposed 3 tests to determine the winner of the week.

On 20 September 2010, it was the quarter-finals (first part) and the semi-finals (second part). During the first part Jean Sulpice and the other chefs judged the contestants in an amusement park (Disneyland Paris). [19] During the second part, they judged them in the Palace of Versailles, near Paris. [19]

The final took place on 27 September 2010. Jean Sulpice and the rest of the panel judged the last 2 contestants in a Paris-Bruxelles train, and in a 50m high basket. [19]

Private life

Jean Sulpice is married to Magali Sulpice, who is also the sommelier of Restaurant Jean Sulpice. The couple has two young children growing in Val Thorens.

Bibliography

Related Research Articles

Gault et Millau is a French restaurant guide. It was founded by two restaurant critics, Henri Gault and Christian Millau in 1965.

<span class="mw-page-title-main">Joël Robuchon</span> French chef and restaurateur

Joël Robuchon was a French chef and restaurateur. He was named "Chef of the Century" by the guide Gault Millau in 1989, and awarded the Meilleur Ouvrier de France in cuisine in 1976. He published several cookbooks, two of which have been translated into English, chaired the committee for the Larousse Gastronomique, and hosted culinary television shows in France. He operated more than a dozen restaurants across Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Madrid, Monaco, Montreal, Paris, Shanghai, Singapore, Taipei, Tokyo, and New York City. His restaurants have been acclaimed, and in 2016 he held 31 Michelin Guide stars among them, the most any restaurateur has ever held. He is considered to be one of the greatest chefs of all time.

Eric Ripert is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.

Michel Robert-Guérard, known as Michel Guérard, was a French chef, author, one of the founders of nouvelle cuisine and the inventor of cuisine minceur.

<span class="mw-page-title-main">Massimiliano Alajmo</span> Italian chef

Massimiliano Alajmo is an Italian chef. In 2002, at the age of 28, he became the youngest chef in history to be awarded three stars by the Michelin Guide.

<span class="mw-page-title-main">L'Atelier de Joël Robuchon (London)</span> Restaurant in London, England

L'Atelier de Joël Robuchon was a Michelin-starred restaurant in West Street, Covent Garden, in the City of Westminster, London. The restaurant spanned three floors, with the counter on the ground floor, the tables and restaurant on the first floor, and the salon bar and terrace on the upper floor. The restaurant was run by French celebrity chef, Joël Robuchon, while the executive chef was Jeremy Page.

<span class="mw-page-title-main">Marc Veyrat</span> French chef from the Haute-Savoie region (born 1950)

Marc Veyrat is a French chef from the Haute-Savoie region, who specialises in molecular gastronomy and the use of mountain plants and herbs.

<span class="mw-page-title-main">Édouard Loubet</span>

Édouard Loubet is a French master chef with 2 stars in the Michelin Guide. He obtained the grade of 18/20 from the Gault et Millau book, which elected him chef of the year in 2011.

<span class="mw-page-title-main">Georges Blanc</span> French chef and restaurateur

Georges Blanc is a French chef and restaurateur, with three Michelin stars and four toques from the guide Gault et Millau.

<span class="mw-page-title-main">Thierry Marx</span> French chef

Thierry Marx is a French chef, specialised in molecular gastronomy.

Philippe Conticini is a French chef and pastry chef. Philippe Conticini has been described by the French press as "a pastry genius" and "one of the greatest pastry chefs of his time".

Emmanuel Renaut is a French chef, three Michelin stars and Meilleur Ouvrier de France in 2004. A former sous-chef of Marc Veyrat, he then founded his own restaurant Flocons de sel at Mégève.

Francois Bise was a French chef and restaurateur.

Jean-Louis Nomicos is a French chef, one star at the Guide Michelin.

<span class="mw-page-title-main">Olivier Bellin</span> French chef

Olivier Bellin is a French chef, two stars at the Guide Michelin. He is the owner of the restaurant L'Auberge des Glazicks in Plomodiern, a village located between Quimper and Brest in the department of Finistère.

Marguerite Valentine Bise was a French chef and restaurateur at her restaurant Auberge du Père Bise in Talloires, Haute-Savoie, France. In 1951, she became the third woman to win three Michelin stars.

<span class="mw-page-title-main">Claude Le Tohic</span> French chef and restaurateur

Claude Le Tohic is a French chef and restaurateur who earned a three Michelin star rating in Las Vegas for his work at Joël Robuchon, in the MGM Grand Hotel. In 2023, Le Tohic led Team USA to win the award of World Champion at the International Catering Cup (ICC) competition. In 2021, Le Tohic received a Michelin Star for his work at O' by Claude Le Tohic, in Union Square, San Francisco. In 2010, he was named Best Chef: Southwest by the James Beard Foundation. In 2004, Le Tohic received the peer-juried Meilleur Ouvrier de France honor. He is the Chef/Partner behind ONE65, a six-story multi-concept culinary destination in San Francisco's Union Square, which includes ONE65 Patisserie & Boutique, ONE65 Bistro & Grill, Elements at ONE65 and O’ by Claude Le Tohic.

<span class="mw-page-title-main">Michel Sarran</span>

Michel Sarran, born on 18 April 1961, in Nogaro, in Gers (France), is a chef from Toulouse whose restaurant, which bears his name, has been awarded a Michelin star since 1991, and two stars from 2003 to 2022.

Laurent Petit is a French chef, three stars at the Guide Michelin and established in Annecy.

<span class="mw-page-title-main">Éric Briffard</span> French chef

Éric Briffard is a French chef. He is the executive chef and director of the Culinary Arts at the school Le Cordon Bleu since January 2016.

References

  1. ↑ Joséphine, De Caumont. "Jean Sulpice – la gastronomie au sommet". terroirsdechefs.com. Retrieved 8 October 2014.
  2. ↑ "Jean et Magali, le goût de l'extrême..." (PDF). Retrieved 18 October 2014.[ permanent dead link ]
  3. 1 2 3 "Jean Sulpice's official website". jeansulpice.com. Retrieved 18 October 2014.
  4. ↑ "Jean Sulpice - L'Oxalys : 2ème étoile au Guide Michelin pour le chef étoilé le plus haut d'Europe - Val Thorens (Savoie) (France)". journaldespalaces.com. March 2010. Retrieved 18 October 2014.
  5. ↑ "Le Monde article on the restaurant". Le Monde.fr. 22 February 2014. Retrieved 17 November 2014.
  6. ↑ "Jean Sulpice' Menus". restaurant.michelin.fr. Retrieved 27 October 2014.
  7. ↑ "Cooking at different altitudes". culinaryarts.about.com. Archived from the original on 21 October 2014. Retrieved 17 November 2014.
  8. ↑ "News of Jean Sulpice's activities". jeansulpice.com. Archived from the original on 8 November 2014. Retrieved 17 November 2014.
  9. ↑ "Jean Slupice' Facebook page". facebook.com. Retrieved 27 October 2014.
  10. ↑ "Jean Sulpice in Michelin Guide". restaurant.michelin.fr. Retrieved 27 October 2014.
  11. ↑ "Jean Sulpice's TV appearances". programme-tv.net. Retrieved 8 October 2014.
  12. ↑ ""Planète Gourmande" 25th February 2012 program". tvmag.lefigaro.fr. Archived from the original on 15 June 2015. Retrieved 12 October 2014.
  13. ↑ "Planète Gourmande's Facebook page". facebook.com. Retrieved 12 October 2014.
  14. ↑ "Planète Gourmande 25th February 2012 program description". myskreen.com. Retrieved 12 October 2014.
  15. ↑ ""24 Minutes Chrono" Savoy program". cuisine-plus.tv. Retrieved 12 October 2014.
  16. 1 2 "MasterChef France, 1st November 2013 program". tf1.fr. Retrieved 8 October 2014.
  17. ↑ ""MasterChef se met à table" program's synopsis". television.telerama.fr. Retrieved 8 October 2014.
  18. ↑ ""MasterChef se met à table" program's detailed explanation". telescoop.tv. Archived from the original on 22 January 2015. Retrieved 8 October 2014.
  19. 1 2 3 4 5 6 7 8 "Un Dîner presque parfait : le combat des régions". m6.fr. Retrieved 12 October 2014.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.