Yoann Conte: a new page of the history of this institution by Lake Annecy.
- French 2 Stars chef
- Combining a Savoyard atmosphere and a refined cuisine guided by the seasonal availability of the produce
- Relais et Chateaux
More 2 stars chefs here. Other French chefs here.
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Yoann Conte was born in 1974 in Brest. One year after the birth of their first child, Conte’s family chose to live in Lorraine and settled in Dombasle. She held during ten years an hotel-restaurant “the Brasserie des Sports”. Yoann’s father is from Lorraine and his mother from Bretagne, but they decided to settle in Haute-Savoie after many holidays spent in this area. They are attracted by the environment and decided to resell their hotel-restaurant and moved in Chamonix-Mont-Blanc in 1984. Yoann Conte passed there a peaceful childhood, according to the seasons and the lot of activities offered in this international capital of ski and mountaineering.
Family spirit, conviviality and sharing, gave to him the desire to integrate the big family of cooking.
He decided to move in Thonon-Les-Bains for his studies. His first interest turned to pastry cooking. It was in 1993 that Yoann Conte joined the kitchens of the Auberge de l’Eridan, which at this time was under the supervision of Chef Marc Veyrat. Graduated of the school at Thonon-Les-Bains, the young Breton spent three years learning the rigour and requirements from one of the most prominent leaders of his generation. Two years after the Veyrier restaurant was awarded its third Michelin star, Yoann Conte continued his apprenticeship in the United States before training within prestigious French establishments. He thus worked alongside greats such as Didier Oudill in Biarritz, Laurent Petit in Annecy and Pierre Carrier in Chamonix.
In 2005, he became Chef at the Fitz Roy restaurant in Val-Thorens before training with Thierry Marx at Cordeillans-Bages and going on in 2006 to manage Les Jardins du Mont-Blanc, one of the famous gastronomic locations in Chamonix. In 2009 he was crowned the rising star of the Rhône-Alpes region with a score of 16/20 in Gault & Millau and a Marianne for Gastronomy, as well as a host of up-and-coming awards.
” The cooking is a love marriage, universal and crossed, where the man sublimates a place, a culture! “
In 2010, Yoann Conte took over Marc Veyrat’s establishment at Veyrier-du-Lac. One year later, in March 2011, he received his first Michelin Star. Then in 2012, he was designated “2 Stars Talent” and was awarded in 2013 of his second Michelin Star. Concerning the hotel, it joins in 2014 the prestigious “Relais & Châteaux” and becomes the first 5 stars establishment of Annecy area. Since May 2010, Yoann Conte and his wife Elodie have run the Maison Bleue hotel and restaurant. For them, this is not a quest for anything particularly ostentatious, but simply a desire to promote authenticity and to convey their passion. The Maison Bleue provides an enchanting setting where you can enjoy top-quality services. In Veyrier-du-Lac, Haute-Savoie, the Chef Yoann Conte and his teams invite you to dine at the gourmet 2* restaurant on the shores of Lake Annecy. In a warm atmosphere combining a Savoyard atmosphere and elegant furnishings, discover a refined cuisine guided by the seasonal availability of the produce.
The origin of the goods and the nature and communication of emotions are all at the heart of the culinary philosophy advocated by the Chef Yoann Conte. He endeavours to convey his eclectic approach to cuisine that associates a modern touch with inspiration drawn from his rural roots. Like his predecessor, Yoann Conte is well-known for his cooking that remains very close to nature. In the wake of Chef Marc Veyrat, he draws inspiration from the seasons and plants to offer a reinterpretation of local cuisine respectful of the terroir; in particular to accompany fish sourced from Lake Annecy. Aromatic herbs, such as pimpiolet, cow parsnip, myrrh or acha… so many iconic and vegetable flavours that form signature dishes.
Meats, cheeses, early fruit or vegetables also come from nearby local producers.
It’s natural heritage that Chef Yoann Conte and his teams give precedence to in the kitchens of Veyrier.
Kitchens in the heart of the dining room
In a décor that blends a Savoyard atmosphere and elegant furniture, discover a refined cuisine that is guided by the seasonality of the produce.
What you’ll find an incredibly original ambience for this restaurant with its 2 Michelin Guide stars and its 4 Gault and Millau toques: Yoann Conte has placed his kitchens in the heart of the dining room meaning everyone is invited to witness the fascinating spectacle taking place, while tasting the specialities of the chef.
With a wood and stone décor inspired by the Savoy region, the atmosphere of the room is warm and inviting. Take pleasure in enjoying your aperitif, your garden infusion or other digestifs on our lake-view terrace, or take the time to relax in one of our 2 salons. Then a succession of dishes showcasing the best in refined cuisine will make their way to your elegantly laid table, showcasing the best of regional and seasonal products. It’s a cuisine that’s based on the terroir and tradition, one that’s colourful, healthy and invigorating. Alpine meadow flowers and herbs add to the sophistication of the dishes.
