Chesnut veloute in a parmesan chaud-froid, with grated truffles and chesnut bread

Jean Sulpice

Jean Sulpice

Born in Aix-les-Bains, in the Savoy region and raised in a family of restaurant owners, Jean Sulpice has the instinct of cooking in his blood. Following his training at Jean & Pierre Martin, chefs of the “Auberge Lamartine” in Bourget-du-Lac, he started developing his talent with great chefs like Marc Veyrat, with whom he worked for nearly 4 years. This internationally renowned Grand chef indeed named him his sous-chef at the “Ferme de mon Pere” in Megève – this is where Jean Sulpice discovered a unique and unconventional culinary world, which incorporates land and nature, preparing emulsions, stocks, wild plant infusions…- a critical step in his career. Enthusiastic and ready to climb mountains he and his wife Magali decided in 2002 to settle in Val Thorens, one of the best ski resorts, with one objective in mind: Establish gastronomy in a ski area. No more than 4 years later, at only 26 years of age, Jean Sulpice receives his first Michelin star. He was awarded with his second Michelin star in 2010, at 31 years old – a true celebration of determination and passion.

Chesnut soup

Melt the butter in a pan over a medium heat, add the thinly sliced shallots and cook for 2 min. Add the whole chestnuts and the milk. Bring to the boil and then leave over a gentle heat for 1 hour.
Process in a food processor and reserve in a bain-marie.

The Parmesan emulsion

Bring the milk and cream to the boil. Add the grated Parmesan. Remove from the heat and mix. Add the drained leaf gelatine, previously softened in a bowl of cold water
Pass through a fine sieve before pouring into a siphon and gassing with two cartridges. Put the siphon in the refrigerator.


Cut the bread into small dice, cook in butter to give them colour. Once the croutons are golden, drain and then salt them.


Pour the very hot chestnut soup into 8 bowls. Cover with a dome of cold Parmesan emulsion.
Pour over a line of balsamic vinegar and a few drops of truffle oil. Add the truffle slivers, a few grains of Maldon sea salt and chestnut bread croutons.
Serve very hot.


Chesnut soup

  • 500 g jar or vacuum packed or frozen pre-cooked chesnuts
  • 1 l sem-skimmed milk
  • 30 g shallots
  • 15 g butter

The Parmesan emulsion

  • 0,5 l semi-skimmed milk
  • 350 g grated Parmesan
  • 25 cl liquid cream
  • 1 sheet of gelatine (2 g)

Chesnut bread croutons

  • 1/2 loaf of chesnut bread
  • 125 g butter
  • salt

To finish

  • balsamic vinegar
  • black truffle oil
  • a few slices of black truffle
  • Maldon sea salt of fleur de sel

Number of guests: 8

Preparation: 30 min

Cooking time: 45 min



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