Olivier Descôtes is from Lyon and was enthusiast of cooking since his youngest age. The thirst to learn pushed him, very young, to knock on the door of Paul Bocuse and do his first steps in the cuisine of a grand Chef where he learned the profession.
Paul Vergé was the next great teacher and after some years his menu and his cuisine were attributed the first Michelin star for l'Amendier in Annecy.
He leaves the owens and works in a family business and sails around the Meditereanian for a whole year in order to come back full of souvenirs of meeting people and the journeys.
His cooking reflects his love of the nature, the changes according to the seasons, as well as his passion for the beautiful local products, in all generosity, honesty and modesty.
Aromatic herbs from the Garden, the endemic wild plants come to refine his dishes in the solid structure. While reading the menu, a small exotic touch of spices or an unusual marriage of flavors, are many trivial reminders of his numerous journeys.
His cuisine is more than a pleasure, it is an intimate sharing. It is a perpetual evolution, a constant search of the harmony and of the perfect balance between the food and the flavors.
Nathalie Maby in Abbaye for three years, is creating the series of her excellent desserts according to the seasons. Her curiosity and her experience are the keys of her creativity of her delicious and surprising desserts.
Head Sommelier: Charles André Charrier, dit Charly
The incomparable Maitre Sommelier of the Abbaye for the last seven years, Charly ia a real artist of the wine, he adores share his passion at the table during the meal or at his Special thematic evenings dedicated to the tasting of wines of all regions of France and abroad.
Restaurant manager: Sylvain Bonnafé
A newcomer Sylvain brings in his luggage a rich experience in serving in the most prestigious properties in Paris and in the world.
Recette du Chef
La Pause Gourmande s'invite à L'Abbaye de...