Since May 20, 2022, Sylvain Volle has settled down in the kitchens of the Table du Barrès. After having cut his teeth in the brigades of Anne-Sophie Pic, in Valence, then Mathieu Viannay at La Mère Brazier, in Lyon, and finally alongside Jean Sulpice, at the Auberge du Père Bise, in Talloires (Haute -Savoie), he decided with his wife Margot to take the plunge by becoming self-employed for the first time. The couple met in 2017 in the establishment of the two-starred chef on the shores of Lake Annecy. He was a sous-chef, she an assistant head waiter.
On the strength of all these cumulative experiences, Sylvain Volle thus summarizes these eight years in these great houses. ''I learned to work with chef Pic, I reviewed my classics with Mère Brazier and I discovered nature's cuisine in Talloires. In fact, it was with Mathieu Viannay and at the Auberge du Père Bise that I really took the measure of the profession."
This beautiful 14th century building offers you, under the vaults or on the terrace, country cuisine, family and nonetheless original, made from fresh and seasonal products. On the program, charcuterie from Ardèche, puff pastry of picodon nems of duck, fillet of trout with cream, ravioli with blue cheese from Mezenc, creme brulee with blueberries, tiramisu with chestnut ... is also a bar and a small grocery store with regional products.