His vocation for cooking started at a very young age when he spent time in his parents' restaurant...[1] At the age of 16, Jean Sulpice obtained an apprenticeship at the Auberge Lamartine and started learning gastronomy alongside the renowned French chefs Jean and Pierre Marin.

In 1998, Jean Sulpice met Marc Veyrat and was offered a second in command position at La Ferme de Mon Père, in Megève.

Jean Sulpice, who obtained 2 stars, his first at the age of 26 and his second at 31, is considered the youngest starred French chef[4] Jean Sulpice sold his Val Thorens restaurant in 2016 and took over the once Michelin 3-star century old famed Auberge du Père Bise, in Talloires on Lake Annecy in the French Alps.

These flowers are endemic to the mountains of Val Thorens and have been a big part of Jean Sulpice's inspiration for cooking.

[3] The opening of his restaurant represented a challenge for him since tourists around Val Thorens were typically expecting to eat fondues and raclettes when in the mountain.

The creation of new dishes comes from testing different cooking methods with raw products, at different temperatures, in order to create different textures, flavors and appearances.

The seasonal opening of his restaurant allows time for Jean Sulpice to participate in external events, such as cooking for the day-nursery of Val Thorens.

Source:[11] Jean Sulpice also was panelist for Un dîner presque parfait : le combat des régions.

Jean Sulpice and the rest of the panel judged the last 2 contestants in a Paris-Bruxelles train, and in a 50m high basket.