Jean Sulpice

Jean Sulpice
Jean Sulpice
Born	July 27, 1978 (age 48); Aix-les-Bains, Savoie, France
Occupation(s)	Chef, restaurateur
Known for	Youngest French chef awarded a Michelin star; two Michelin stars at Restaurant de Jean Sulpice
Notable work	Altitude 2300m (2008); Cuisine en Famille (2010); Jean Sulpice Val Thorens: D'un hiver à l'autre (2013);

Jean Sulpice (; born 27 July 1978) is a French culinary professional originating from Aix-les-Bains, recognized as the youngest French chef to be awarded a Michelin Star at just 26 years old. His debut establishment, originally called The Oxalys, was later renamed Restaurant de Jean Sulpice and is situated in Val Thorens within the French Alps.

Biography

Born in 1978 in Aix-Les-Bains, Savoie, Jean Sulpice grew up in a family deeply rooted in the restaurant industry. His enthusiasm for cooking was sparked early on through his parents' involvement in the culinary field.

At the age of 16, he began an apprenticeship at Auberge Lamartine under the guidance of chefs Jean and Pierre Marin. In 1998, he advanced to become second-in-command to Marc Veyrat at La Ferme de Mon Père located in Megève. To broaden his expertise, Sulpice gained experience working at Arnsbourg in Baerenthal alongside Jean-Georges Klein, as well as stints at Hotel de Carantec (Finistère) and various venues in Paris.

In December 2002, together with his wife Magali, he launched their own restaurant in Val Thorens, positioned at an altitude of 2300 meters. The venue was renamed Restaurant de Jean Sulpice in 2014 and earned two Michelin stars, making it the highest-altitude restaurant in Europe to hold such distinction. Sulpice secured his first Michelin star at age 26 and his second by 31, establishing him among France’s youngest chefs to achieve this recognition.

In 2016, Jean Sulpice sold the Val Thorens establishment and assumed leadership of the historic Auberge du Père Bise in Talloires on Lake Annecy, a former Michelin three-star venue with over a century of history.

Restaurant

Jean Sulpice’s inaugural restaurant opened its doors in 2002 in Val Thorens, located at 2,300 meters elevation within the 3 Valleys ski region, one of Europe’s highest ski destinations. The restaurant’s name was changed in 2014 to reflect the mountain plant oxalis, symbolizing his inspiration drawn from the local natural environment.

The opening of this restaurant challenged conventional tourist expectations centered on fondues and raclettes. It has since earned status as the world’s highest gastronomic dining establishment, employing a team of 25 and offering menus ranging from €74 to €226 (as of 2014).

Cooking

The culinary approach of Jean Sulpice highlights seasonal and regional traditions from Savoie, fused with inventive cooking techniques. He explores various preparation methods and temperature controls to develop distinctive textures and flavors, adapting his processes to address the unique challenges presented by cooking at an altitude of 2,300 meters.

Projects

Outside his restaurant operations, Jean Sulpice is involved in initiatives that promote food quality and culinary education. He supports day-care centers in Val Thorens through programs aimed at raising awareness about nutrition and organizes summer 'open kitchen' events designed to share his gastronomic knowledge.

In 2014, he took part in the Épicure Culinary Festival held in Zürich and collaborated with Uncle Ben's (rice) on family-oriented cooking workshops intended to foster cooking skills among parents and children, including educational activities focused on young children's nutrition.

Awards

Jean Sulpice holds the distinction of being the youngest French chef awarded two Michelin stars, receiving his first star at age 26 and his second at 31. He is actively working toward obtaining a third Michelin star. In addition, he has been honored with four chef hats from Gault-Millau and was designated "Cook of the Year" in the 2018 edition of the Gault et Millau Guide.

Guest Spots

On 25 February 2012, Jean Sulpice made an appearance on Planète gourmande, a program broadcast by France 3 and hosted by Joël Robuchon. During the episode, he presented signature creations such as "Beaufort foam with herbs and alpine flowers, beetroot coulis" alongside "duck accompanied by spiced carrots."
On 26 September 2013, he was featured on 24 minutes chrono, a culinary show highlighting Savoyard cuisine, where he prepared local specialties including "Ceps eggs" and "Trout pastilla."
On 1 November 2013, Sulpice took on the role of host and judge for the fourth season of MasterChef France on TF1. Contestants were tasked with reproducing two of his celebrated dishes under his supervision, with evaluations conducted by a judging panel that included Sulpice himself.
On 6 December 2013, he returned to MasterChef in the episode titled Se Met à Table (Season 4, Episode 10), where he discussed his culinary philosophy, collaboration with his wife Magali—who works as a wine steward—his partnership with chef Marc Veyrat, and emphasized the importance of wild plants within his cooking approach.

Panel Membership

Jean Sulpice participated as a judge on Un dîner presque parfait : le combat des régions, a competitive cooking series aired on M6 and hosted by Stéphane Rotenberg. The show brought together sixteen previous winners from the 2010 season, each representing their respective regions. Alongside Cyril Lignac and regional experts—including Sulpice representing Southern France—the competition was evaluated. This series was broadcast between 23 August and 27 September 2010.

During the second week, Sulpice and Lignac introduced three culinary challenges: enhancing carrot dishes, preparing octopus with emphasis on timing and texture, and devising an innovative recipe. The contestant Delphine emerged victorious for that week, earning the title of South region Champion.

The quarter-final and semi-final rounds were held on 20 September at Disneyland Paris and the Palace of Versailles respectively. The final took place on 27 September aboard a Paris-Brussels train as well as in a basket suspended fifty meters above ground.

Personal Life

Jean Sulpice is married to Magali Sulpice, who fulfills the role of sommelier at their establishment, Restaurant Jean Sulpice. The couple has two children and resides in Val Thorens.

Publications

Philippe Boé, Jean Sulpice, Jean-François Mallet. Altitude 2300m. Paris: Glénat. 256 pages. (2008)
Jean Sulpice. Cuisine en Famille. Paris: M6 Eds. 321 pages. (2010)
Jean-Philippe Durand, Jean Sulpice. Jean Sulpice Val Thorens: D'un hiver à l'autre (55 recettes). Val Thorens: Glénat. 189 pages. (2013)

External Links