Brilliant, Jean's versions play with Savoy's meats and fish, forgotten vegetables, wild plants and seasonal fruit... he has fun varying cooking styles, flavours and textures, joyfully linking the soft with the crunchy, the subtle with the powerful, the steaming with the frozen. Emulation, emotions, seduction and pleasures... Jean has chosen Magali as his ally, a sommelier who exalts wine, like a living, growing human being, each bottle provides an insight into the land and the grapes from which it was made, allowing us almost to meet the people who produced it.         After meeting Jean, Magali, who is originally from Brittany and has a passion for travelling, convinced him to set out to explore new horizons.   First Arnsbourg, in Baerenthal (57), then the Hôtel de Carantec, in Carantec (29) and its charismatic chef, Patrick Jeffroy, 2 Michelin and grand voyageur starts, travelling tirelessly around Japan and the United States. When the Résidence Oxalys opened in Val Thorens in 2002, it was time for them to take on the gastronomic restaurant's cooking; an improbably gastronomic restaurant high up in the mountains, unique and rewarded four years later with a Michelin award.   Born in Aix-les-Bains, Jean Sulpice has cooking in his blood: his family on his mother's side have been restaurant owners for three generations and his grand parents owned two hotel-restaurants in Aix-les-Bains. On his father’s side, his grand father lived in Barbizet, a small village in the middle of the countryside above the lake at Bourget. Burning with a desire to prove his worth, Jean Sulpice joined Jean and Pierre Marin, the chefs at the Lamartine inn in Bourget du Lac.  Then Marc Veyrat on the banks of Lake Annecy, where he discovered an unusual world filled with stocks, siphon mousses and wild plant infusions, as well as a heightened sense for presentation. After some time working at Gagnaire and Solivérès in Paris, then at the establishment of his Savoy friend, Edouard Loubet, then at Moulin de Lourmarin, passionate for nature and the mountains just like he is, Jean Sulpice returned to La Ferme de mon Père with Marc Veyrat in Megève, where he met Magali, who was then the establishment's sommelier. That was to be a lasting relationship.   Originally from Rennes, Magali Sulpice always longed to leave Brittany for a wine growing region: she ended up going to Annecy, to Marc Veyrat’s restaurant.  She became a sommelier because wine is her passion and she loves helping people to discover the different wine growing regions and the true personalities of the wines they produce. Wines with strong characters from across France and further afield... Each year, during the months the restaurant is closed, Magali Sulpice sets out to discover vineyards, history and to make contacts: Corsica, Italy, Switzerland, Spain. Perhaps even further afield in the future: Argentina, Chili...