" Cooking is the pleasure of giving pleasure".
In Beaufort-Orbagna, Chantal Bouiller is also a champion of local produce.
At La Maison du Revermont, the nems are from Haut-Doubs, the parfaits are iced with Macvin... While customers, both regulars and visitors, are unanimous in praising Chantal's hospitality and cuisine, few are aware that this passion came to her as a child thanks to her grandmother, Suzanne: "She had nine children, and every weekend, twenty of us would gather around the table. On Saturdays and Sunday mornings, I'd help her cook, often using produce from the family farm at Les Rippes d'Arthenas.
A vocation that took shape in 1985 with the creation of "Le Petit vigneron" in Grusse; Chantal was 19 at the time. Ten years later, the adventure came to an end, before a new one took over: "As the Laiterie Coopérative de Varennes-Saint-Sauveur was managing the Maison du Revermont in Beaufort, its director asked me to take over responsibility for the establishment in 1998". Subsequently, Chantal bought out the business and then the walls, while keeping the name, referring to both the geographical location and the products served, although
Chantal does allow herself a few deviations, as a great lover of Asian cuisine in particular.
But the term "Maison" also evokes the warm welcome that reigns here, both in the dining room and in the kitchen: "A family relationship has been forged over all these years with my customers, whom I sincerely thank for their trust, even if I am rarely seen, being most of the time in my kitchens.
Raphaël Lamberet, who worked in the dining room for twenty-two years, also played a big part in this relationship. Having retired, he is now replaced by Justine.
Chantal loves to cook, of course, but also to pass on her passion: having trained apprentices right from the start, many have been at her side and come to greet the woman they still call "Chef". "I love testing, trying things out with them: cooking is never routine, it's all about new creative experiences based on good products. We're always learning, depending on what we want and what our customers want, which is why it's so important to work closely with my front-of-house staff. Cooking is the pleasure of giving pleasure," concludes Chantal with a smile, before returning to the kitchen where her team awaits her.
Discover : La Maison du Revermont
