Jean Sulpice’s beet-Beaufort carpaccio. Chef is from a family of restaurateurs and hoteliers.
He settled, with his wife Magali, in L'auberge du Père Bise, on the banks of Lake Annecy. An outstanding cyclist and skier, he obtained 2 stars. On the menu: a carpaccia of beets and Beaufort, accompanied by a walnut puree. You can find the recipe on Europe1.fr.