1 star Michelin March 2007

Journal of the hotel in May 2007.

A passion always

"With my wife, Delphine, we form a team. It is paramount in the restaurant. I remain in the kitchen, she welcomes guests. Star, I got through it. I can devote myself to my kitchen during that it manages customer, the newspaper ".
Her parents were restaurateurs in La Clusaz. Lugrin Vincent has always lagged in the kitchen and wanted to be a chef. His family has done everything to the dégoûter. Finally, in desperation, Vincent is a party, to 15 years in apprenticeship at Marc Veyrat. "It goes into drooling and tiring." "It's true, it was hard, but I am still happy. I started very strong, there is no higher for me that Marc Veyrat, I was very lucky. C ' is my mentor, a man with a big heart like that. I continued my training Capucin Gourmand in Megève, chef de partie at the Albert 1st, and at the age of 23, I took my first case in La Clusaz. I wanted to make the gastrointestinal and Savoy, which is relatively inconsistent, because basically, I had a hidden ambition: the star. Still, I had a Bib. Lastly, in 2000, the station in life ' is not easy, we repurchased The Belvedere to take advantage of our 3 children, the opportunity for a new beginning. "
The star on lhotellerie.fr
However, the recovery does not go smoothly. The property is aging, the clientele was deserted. Point: the view is breathtaking. Much work has been achieved and the operation resumed, and knows success. "With my wife, Delphine, we form a team. It is paramount in the restaurant. I remain in the kitchen, she welcomes guests. Star, I got through it. I can devote myself to my kitchen during that it manages clients, the daily. Meanwhile, I practice not cooking but my passions: creating dishes, the work of good products. Car, this job is too hard for practicing without passion. J'ai learned my appointment by Mrs. Loiseau who sent me a fax of congratulations. I was intrigued. I logged on the site of the Hotel Catering and saw that I had the star. thank I left my wife. "We did not expect as many recognition of the profession," he says again moved.
Restaurant Le Belvédère
7 Belvedere Road
74000 Annecy
Tel. : 04 50 45 04 90
Www.belvedere-annecy.com

Le Figaro magazine in May 2007

GASTRONOMY
ALMOST OVER STARS
The lookout: thoroughness and creativity
Vincent Lugrin they expected more, and yet one morning in February, news that a badge in the Michelin Guide. Surprise, happiness and gratitude. For Clusien landed in Annecy in 2000, have his name written in the famous red book was like a high point landed on the partition. A partition culinary that it consists quietly but with talent for many years. Since the age of 16 and her debut as an apprentice at Marc Veyrat. "A tough school but who taught me discipline, the sense of creation, constantly questioned. Nothing can ever be taken in the kitchen. Neither the badge or customers. You know a lot of businesses where people are held twice a day? "Conductor Belvedere after its ranges to Capucin Gourmand in Megève, in the Albert 1er in Chamonix, then the Pooh, his first restaurant, opened in La Clusaz, he managed to find his style, prevail in the gastronomic landscape annecien Basin, which has anyway, now, five stars. Here, right after a steep path, in his house perched above the lake, he took up parks, resurfaced decoration installed tables on the terrace raised weightless in the middle of the trees began a long climb to the stars. Playing on the salty-sweet notes, his music combines the flavors, textures. Emulsions for more lightness, seasonal products, fish from Lake Petit… excerpts: ice at the tartiflette, arctic char with caviar d'Aquitaine, duck foie gras with vanilla… The result? An inventive cuisine, modern, powerfully. "My main goal is to sublimate products. Those in the region but also those who carry within them the best french flavours. I love creating new marriages without falling victim to the trial, for example, put to ozone who smoke such that El Buli. "An advocate of simplicity, Vincent Lugrin nevertheless imagined symphonies perfume amazing. A single example: the tan to chocolate mousse with coffee and served with a cigar sorbet Montecristo No. 4. A pure wonder, for a flat without dinner with a bird's eye view of the lake. V.F
The lookout. Menue from € 32. Route du Semnoz, 7, Belvedere Road (04.50.45.04.90; www.belvedere-annecy.com)