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Chef Jean Remi Caillon - Hotel Annapurna
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Jean-Rémi Caillon embraced his vocation as a chef at the age of 14. He studied at a hotel school, while completing his training in restaurants in his native region, around Roanne.

At 19, he had his first experience of a Michelin-starred restaurant. Working in a brigade, the rigour and demanding nature of the set-up, the quality of the cooking, the seasoning and the presentation all changed his vision of cooking. It was love at first sight! The fire of great cooking became his addiction.

The chef continued his starred career, already close to the mountains, on the shores of Lake Geneva and then along the Côte d'Azur to Paris. There he discovered a wide range of products from season to season: butcher's cuts, game, offal, poultry, rock and line fish, shellfish, local fruit and vegetables... An incredible diversity for an extremely formative period from a technical point of view.

In the heat of the kitchens, Jean-Rémi met some deeply moving men and women from fascinating cultures. They nurtured his curiosity and fleshed out his passionate view of the profession.

This was followed by his first trips, notably to the Land of the Rising, and the enriching discovery of other gastronomies, other flavours, other techniques, other cuisine.

At the Michelin Guide 2024 ceremony, he was awarded a star for the Alpage restaurant, which opened at the Hotel Annapurna in December 2023.

Sandra Pinturault and Jean Remi Caillon - Hotel Annapurna

Collaboration at the top

  • Like Sandra, Jean-Rémi Caillon shares a love for the mountains, the region, local and seasonal products, which he intends to sublimate through a refined and elegant symphony of flavours.
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Sustainable cooking

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Mountain Courchevel 1850 - Hotel Annapurna

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