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Francis Salamolard, who settled in the Morvan region some 21 years ago, is the Gourmet Master Chef of mushrooms, truffles and special themed evenings. The Auberge de l'Atre's renowned Chef also offers an exceptional wine list of over 380 wines from all over France, with 150 available in half bottles. The son and grandson of a Burgundy farmer, Francis Salamolard showed an interest in good local produce from a very young age, when he was just 14, and was initially trained by his grandfather Henri, a native of the Valais in Switzerland. He worked as an apprentice for three years, and his talent and personal qualities quickly gave him the opportunity to join the major Paris kitchen brigades close to the Comédie Française. It was then time for him to do military service, and he set off for a year in Germany, close to the Austrian border. After that he continued his career in England and Holland before returning to Germany for eighteen months to work in a 16th century Relais & Châteaux property close to Düsseldorf. He finally settled in the Haute Savoie region close to Évian les Bains, where he met Odile, a native of the Jura, where they were to stay for over five years. At the same time, each winter during this period, he was involved in the Savour-Club and served on the tasting panel alongside the Troisgros brothers, Paul Bocuse, Lameloise, Marc Meneau, Georges Blanc and a number of other colleagues in selecting wines against rigorous criteria. Since the end of 1985, Francis Salamolard has been constantly involved in developing and building activities, making him a well-known figure in the Morvan today. In 2003 he renovated a former hotel and restaurant, the Hôtel du Nord - Restaurant "Le Saint Georges" in Quarré les Tombes, restoring it to its former glory and bringing it up to a 21st century standard of comfort.
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