RestaurantsChefs

Meeting with our Chefs

The Impérial Palace, a 4-star hotel located in the heart of bucolic gardens on the edge of the blue waters of Lake Annecy, has everything to make you dream. But the experience would not be complete without a varied and high-quality gastronomic offer, a real added value carried by our 3 Chefs and Head Sommelier, who, every day, compete in creativity to delight the guests of our restaurants.

Great gastronomy, bistronomy, traditional and Italian cuisine, our 4 passionates work with talent and expertise alongside their brigade to ensure the success of each service at La Voile, La Brasserie, Le Riva, the Hip Bar or the banqueting service, from the different kitchens of the hotel.

Adrien TUPIN-BRON
Executive Chef
La Voile, Le Riva & Hip Bar

The man who was destined to become a coachbuilder finally fell in love with baking a little by chance. It was during his third year internship in a pastry shop in Douvaine that his future changed... He then decided to join the CFA of Groisy to obtain a CAP and then a BTM in pastry making.

Adrien Tupin-Bron joined Imperial Palace as a Pastry Chef in 2011 at the age of 20. Five years later, he was entrusted with the responsibility of pastry for all the restaurants in the hotel. At the age of 27, he took up a new challenge as Chef of the gastronomic restaurant La Voile. A natural evolution for him, who used to combine vegetables with fruit in his desserts, such as Asparagus with Yuzu or Peach with Fennel and Rocket. Perfectionist, discreet and unifying, Adrien considers kitchen work above all to be teamwork, where everyone brings their experience and sensitivity to make the moment unique.

Sylvain FOMBERTASSE Executive Chef
La Brasserie & Service Banquet

It was in Lyon that this native of Chambéry made his debut: after 4 years in the Brasseries Paul Bocuse, he left to complete his career in the kitchens of the Hilton Cité Internationale and then with the caterer “Meilleur Ouvrier de France” Jean-Paul Pignol. From these experiences, he learns the importance of the product and the pleasure of authentic and tasty traditional cuisine.

At the Imperial Palace since 2014, Sylvain, calm and attentive to the needs of his teams, is now in charge of the restaurant La Brasserie and of banqueting.

Quentin THEVENARD
Pastry Chef

According to his mother, he fell into the pot when he was very young! Always in the kitchen by her side, all he could think about was cooking. He obtained his hotel management BEP with a cooking option in 2006 at the Stanislas high school in Nancy and, two years later, in Arras, his BP in the same subjects. He went on to obtain an additional mention as a Restaurant Dessert Cook and in 2015 he was awarded the gastronomy trophy for the best Pastry Chef in Rhône-Alpes.

Son parcours professionnel lui fait traverser la France, Deauville, Le Normandy, Arêches-Beaufort et Le Christiania***, Mercuès aux côtés de Philippe Combet*. Fin 2013, il se rapproche des berges du lac d’Annecy chez Yoann Conte** pour rejoindre ensuite le restaurant gastronomique La Voile en février 2017 où il trouve immédiatement sa place aux côtés d’Adrien.

Isabelle MABBOUX Head Sommelier

After obtaining the first two levels of the Master Sommellerie, she worked in various renowned Michelin-starred restaurants in France, England and Germany. In 2012, she returned to France and in spring 2014, she joined the Imperial Palace where she was given the opportunity to create La Voile's wine menu in perfect autonomy. In her reflections, she will attach particular importance to highlighting young winegrowers as well as the wines of the region.

On November 11th 2018, Isabelle will be among the 5 finalists of the national competition for the Best Sommelier of France. A very promising future!