Chef Philippe Bélot
"As a kid, it was out of the question to stay doing nothing. I would've preferred to read a book, but my father expected me in the kitchen. So: I peeled vegetables, I made pâtés and tarts, did butchery... My grandmother's garlic soup made such an impression on me that I've never dared recreate it!
Thanks to this family know-how, I've created an imaginary realm. I began to devise dishes and create my signature as a chef. I grew up in this hotel, I had my childhood bedroom here."
After studying business and doing a variety of jobs, Philippe Bélot began his career as a chef at the age of 30 after a little tour of France. He learnt with his father and took over the family business shortly afterwards. Since then, the self-taught chef has gradually evolved.
Today, I view Hôtel Bulles as the climax and my final recipe. And, it goes without saying, the best.
Grace à ce savoir-faire familial j’y ai construit un imaginaire. J’ai commencé à penser des plats et à créer ma signature de cuisinier. J’ai grandi dans cet hôtel, j’y avais ma chambre d’enfant. »
Après des études de commerce et divers métiers, Philippe Bélot entame sa carrière de cuisinier à 30 ans après un petit tour de France. Il apprend avec son père et reprend l’affaire familiale peu de temps après. Depuis, le chef autodidacte, a évolué progressivement.
Aujourd’hui je considère l’Hôtel Bulles comme un aboutissement et ma dernière recette. Forcément la meilleure.
- Corporate seminars and events
- Weddings or family events
- Reception organiser
- Car park
- Private garage + bicycle garage
- Bicycle hire to come
- Nespresso machines in the rooms
- Room service
- Laundry / dry cleaning
- Luggage service
- Free WiFi
- Wake-up call service