Agecoa Bourget du Lac (F) Savoy Chef Antoine Cevoz-Mamy

Pubblicato da sopra 3 agosto 2019

Pubblicato da Elio Crociani su Giovedì 4 luglio 2019 The philosophy of AGECOA Respect, openness and refinement are the driving principles of the Ageoca. Respect for the product – of which the Antoine reveals the essence – to the staff and hosts’ attentiveness. Excitement and optimism with professional desire is expressed at every moment. The sense

Pubblicato da Elio Crociani su Giovedì 4 luglio 2019

The philosophy of AGECOA

Respect, openness and refinement are the driving principles of the Ageoca. Respect for the product – of which the Antoine reveals the essence – to the staff and hosts’ attentiveness.
Excitement and optimism with professional desire is expressed at every moment. The sense of sharing with simplicity and elegance – a determination that never forgets the quest for balance.

RESTAURANT AGEOCA – ANTOINE CEVOZ-MAMY

At the Restaurant Ageoca, taste is assured. At the helm of the kitchen since 2015, young Chef Antoine Cevoz-Mamy, age 25, creates a subtle, twirling cuisine that gives pride of provenance and seasonal products.

HOTEL AGEOCA – EXPERIENCE WELLNESS

Just a stone’s throw from the enchanting shores of Lake Bourget, Hotel Ageoca offers a naturally friendly, attentive and warm
welcome. Roxane, who manages the establishment with passion, ensures that every stay is as perfect as possible.

Restaurant

Discovering a world of flavors

THE RENAISSANCE OF A FAMILY HOME AT LE BOURGET DU LAC

AGEOCA? It is the story of a family united around promising young Chef Antoine Cevoz-Mamy, born in 1990. Antoine joined
the Savoy Hotel in 2015 ran by his parents Georgesand Catherine, sister Roxane and brother-in-law Fernando. He takes over the reins of the kitchen with the ambition to give this family home a new inspiration.
When his father unexpectedly passed way in 2016, he renamed it « Ageoca » : “A” for Antoine, “geo” in homage to his father Georges, and “ca” for Catherine his mother..
In the restaurant, which accommodates roughly 30 guests – seating is composed along the windows offering views of the
nearby Lake Bourget – Antoine composes a subtle yet inspired cuisine, showcasing the products of the local marketplace.

ANTOINE CEVOZ-MAMY, A YOUNG CHEF NOURISHED BY A TRUE JOURNEY

After training in traditional hotel and culinary programs, Antoine traveled the world for ten years, forming relationships with leading chefs on his journey. Each helped instill the craft and guide him as he developed his own identity. Boris Campanella
introduced him to the rigor and demands but also the poetry, the delicacy of lake fish at Château de Candie in Chambéry. With Philippe Labbé, at Shangri-La in Paris, he grew aware of intellectual dimension and creativity. Arnaud Bignon aided in his development of his sensory skills and the art of sauces at Greenhouse in London. And Yoann Conte in Veyrier du Lac,
guided Antoine on management methods and knowledge of mountain herbs.

BOLDNESS, A ZEST OF EXCITEMENT WITH A POETIC
TOUCH

An olfactory and gustatory palette that sometimes surprises, but sounds right and draws unsuspected balance.
Enchantment for the palate, an art of awakening the senses, while gaining ones attention. Cooking in perpetual effervescence, which develops our imagination, and returns us to a form of purity and innocence.
In 2015, Antoine returned home to the banks of Lake Bourget to take over from his father. Since then he has written his own score: a unique cuisine, passionate, complex, bright and obvious which combines a mastery of cooking and a hint of excitement … astered. Preferring seasonal produce from the Savoyard environment, he also profiles the exotic, such as the hibiscus with Saint Jacques, curry with Saint Pierre or caramel of soya with veal; souvenirs of travels around the world. A cosmopolitan side that can be found alongside his peers and the culinary professionals who helped
guide his formation.

CUISINE OF INSTINCT, DELICACY AND DREAMLIKE

On a daily basis, Antoine lets his heart and sensitivity speak – to create an association of flavors and fragrances never seen before, yet always in harmony. A drive for balance; seeking out culinary arrangements with a precision of cooking styles and seasonings. Sensitivity found in the dressage of his compositions, visually
elegant, where each dish – composed as a table – first sketched in pencil before being realized and staged on the plate.
Through his creations, Antoine invites his guests on a unique sensory journey: truffle macaroon, sweet heart of gazpacho with Andalusian flavors, pan-fried foie gras with rutabaga cream and a
golden ball turnip brunoise with honey and asparagus green served warm. Braised veal tenderloin, smoked eel, and spring onions with
soy caramel. A burst of flavors, between streaming energy and refinement!

RESPECT FOR THE PRODUCT

For Antoine Cevoz-Mamy, fresh products and regional providers are a necessary. Vegetables and fruits come from local producers, including the Tremblay cooperative, but also from Ageoca’s own garden where our herbs grow. Each product is distilled in order to extract the essence. Thus, the turnip is pureed, glazed white and raw chips. Petals, root and pistils of Jerusalem artichoke flowers are used to reveal an unexpected sweet taste of milk chocolate.
Ageoca offers lake fish from Maison Charles Murgat in Beaufort in Isère, including rainbow trout. Or the Arctic Char, undisputed prince of Lake Bourget, served with a pine crust – between tenderness and crispy. The Lavaret, a delicate regional specialty, is delivered four times a week by amateur fishermen from Lake Aiguebelette and by Mickaël Ranson, a professional angler from Brison Saint Innocent. The Scallops are called “Diving” because they are individually hand-picked from the sea bottom for a more sustainable harvest.
Artisanal cheeses are provided by the young and talented Romain Guibert from Aix les Bains. And our butter it comes fromBeaufortain.

« TABLES DES VINS » – A WINE LIST WORTHY OF HAUT GASTRONOMY

Over time, the selection and wine offerings have become more refined, advanced and expanded. Rightfully, Savoie is in the spotlight with the Mondeuse and Chignin Bergeron the complexity of Louis Magnin, often found with the older vintages. The vineyards of Apremont are magnified by Jean-Claude Masson, a true artist.
Dominique Belluard reveals the full potential of Gringet, in an organic approach. The Domaine Dupasquier expresses the Sudiste de Jongieux character from the Rhône Valley, just behind the Dent du Chat dominating the Ageoca.
The Rhône Valley – geographically and culturally close – is particularly showcased, offering some truly high- quality wines,
some of which are rare (Hermitage and Saint Joseph by Jean-Louis Chave, Côte Rôtie de Jamet or François Villard, Châteauneuf du Pape de Rayas or Clos Mont Olivet, Gigondas Saint Cosme, not to mention Gourt de Mautens …).
Throughout France, wine lists present vision, favoring racy or singular terroirs, and inspired interpretations of winemakers. As evidenced by its openness, Ageoca also offers its guests wines from five continents.

Hotel

From Yesterday to today

A PRESTIGIOUS HISTORY

Built at the end of the 16th century, the hotel, dominating the shores of the most romantic natural lake in Savoie and located two minutes’ walk from the beach of Le Bourget, has a rich past. It has hosted prestigious guests, like Queen Victoria, one of the many illustrious figures in the history of the spa town of Aix-les-Bains. In the 19th century, it became a stop for the travelers from Lyon with its reputation peaking in the 1930s.

AN OPEN AND COSMOPOLITAN HOME

In 1984, Georges and Catherine, the parents of Antoine and Roxane purchased the Savoy Hotel and developed a great reputation throughout the region for their traditional and savory local cuisine. Beginning in 2008, Roxane alongside her husband Fernando, from Mexico – whom she met during a world tour of 10 years – took over the torch of the family home. Years of international travel between Australia, Mexico, Cuba, and United States have given them great insight on hospitality along with the hotel and restaurant industry. Between the family, a young and international team with a diverse clientele – regional but also from distant horizons, a lively cosmopolitan atmosphere emanates from Ageoca Hotel and Restaurant.

A NATURAL SENSE OF HOSPITALITY

With a great attentiveness given to the well-being of each client, Roxane focuses her energy and her innate sense of the reception in the service of her guests. Providing an atmosphere that is natural, friendly and welcoming.
Attentive, without being stiff, Roxane is caring and transmits
her energy, kindness, in a communicative passion for her profession and the Ageoca.

RENOVATED ROOMS OFFERING GREAT COMFORT

Over the years, our twelve spacious rooms have all been renovated – offering comfort and amenities of the highest quality. An antique staircase, inherited from past centuries, leads to the first and second level of this historical building. Some rooms offer lake views with a décor and styling throughout that is tasteful, traditional yet up to date.

In addition to the quality of the reception and the restaurant, another highlight of the property is the care given to our breakfasts, worthy of a beautiful Hotel.

Lake Bourget

Cradle of Romanticism

INVITATION TO THE DREAM

Lake Bourget, immortalized by Lamartine and the writers of the 19th century (Honoré de Balzac, Sand Georges, Guy de Maupassant), is still considered today the flagship of romantic poetry. Surrounded by majestic mountains (La Dent du Chat on one side with Mount Revard Bauges opposite), the lake provides a setting that lends itself to daydream, an invitation to take ones time and relax. Offering visitors a multitude of landscapes, between shimmering and mysterious shores, wooded mountains, and steep vineyards without neglecting the fishing villages, thermal spas, Roman remains and the “Belle Époque” architecture found in Aix-Les-Bains.

La Chambotte et le Lac du Bourget (Gilles Lansard)
LARGEST NATURAL LAKE IN FRANCE

18 km long, 45 km2 in surface and a depth exceeding 150 m, Lake Bourget is of glacial origin and considered the wildest of the lakes of Savoie. Its west bank, renamed “wild coast”, is where the mountain falls steeply into the water, revealing small coves and beaches, it is uninhabited and inaccessible by the land. Additionally, thanks to a preserved ecosystem, the reed beds in the north are home to ducks, coots, grebes, water hens, herons and even some cormorants. At the heart of the Riviera des Alpes, Lake Bourget can be enjoyed all along the lakefront, thanks to its many beaches, with clear waters that can reach 26 ° C in summer. Offering water and seaside pleasures or taking it in from one of the many lookouts that surround the lake. From the Belvedere de
Grumeau, and its view point looking over the Abbey of Hautecombe and the majestic necropolis of the Duchy of Savoie.

DESTINATION GOURMET DESTINATION IN THE HEART OF HISTORIC SAVOIE AND AT THE GATEWAY TO THE ALPS

For decades gastronomy has been part of the reputation of Lake Bourget. Between Michelin-starred chefs and great restaurants, it’s no coincidence that the city has been labeled “Cité Gourmande Lacustre”. No town in the Savoie department is as famous for the art of living and the culinary potential of the lakeside. Let’s not forget that from the Middle Ages to the Duchy of Savoie, the Lake Bourget region has been an exciting territory, with a rich heritage, culinary, natural and cultural. Today Ageoca welcomes Lake Bourget holidaymakers in search of preserved nature and romance, Ageoca is also a great choice for winter sports enthusiasts, eager to prolong their stay with a gastronomic journey.

Abbaye de Hautecombe (Etienne Veuillet)

A LAKE CELEBRATED BY GREAT POETS

« Lake Bourget is a vast, chipped mountain peak where, seven or eight hundred feet above the Mediterranean, a drop of blue water shines like no other water in the world. »

Honoré de Balzac

“Ten minutes later, we were at Lake Bourget […] It is truly a marvel that the lakes of Savoy with their blue and transparent waters that show the bottom at eighty feet deep.”
Alexandre Dumas (Père) « One evening, do you remember?
We sailed in silence; No one heard far off, on the waves and under the skies, That the sound of the rowers striking in rhythm Your harmonious waves…. »

« O time, suspend your flight, and you, auspicious hours!

Suspend your course:

Let us savor the quick delights Some of the most beautiful
nowadays! »

Lamartine

Port d’Aix les Bains (C. Baudot)

PRACTICAL INFORMATION & PRICES LOCATION

In Bourget-du-Lac, on the banks of Lake Bourget, two minute walk from the beach. Fifteen minute drive from Aix-les-Bains and Chambéry.

HOTEL

Open year-round

Ten renovated rooms – some offered with a view (Lake, Dent du Chat, Croix de Nivollet, Granier). One room available to guests with limited mobility.
Nightly rates starting from 75 € for single rooms and 85 € for double or triple room.
Continental breakfast at the price of 11 € with a hot option available for 14 €

GASTRONOMIC RESTAURANT

Dining room with a capacity of thirty guests

Daily menu available for lunch on weekdays at the price of 32 € (excluding weekends and public holidays)
3-course « Balade » menu at a price of 48 € (lunch and dinner) 4-« Promenade » menu at the price of 68 € (lunch and dinner) 5-course « Hiking » menu at the price of 88 € (lunch and dinner)

WINE CELLAR

Over than 300 wine labels – from 1990 to 2018.

CUISINE

A subtle cuisine with exotic notes focused on seasonal products of the region from local providers.

TEAM

International team, from countries near and abroad, in both the kitchen and dining room.

OPENING DATES

The restaurant is open from Wednesday lunch to Sunday dinner.
Closed seasonally on January 1 st – with service recommencing on the evening of the 14th of February.

Contact
Opening time
RESTAURANT

Open from Wednesday to Sunday, noon and evening.
Order taking is from 12h to 13h30 and from 19h30 to 21h.
Reservations are possible by email or by phone from 7h to 23h

HÔTEL
Reception open from 7 am to 11pm
Reservations are possible by email or phone from 8h to 23h.

AGEOCA
600 Route du Tunnel
73370 – Le Bourget-du-Lac
+33 (0)4 79 26 40 00

Pubblicato da Elio Crociani su Sabato 11 novembre 2017

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