Orchestra conductor at the Maison Bleue



Over the past 14 years, the Maison Bleue has been regularly redesigned. Yoann Conte himself has "moved the walls" to better connect the teams and give this formidable address a very special touch.

La Maison Bleue is alive all year round, every day... and at every moment a team is preparing a unique and privileged moment for you. 


Yoann Conte was born in 1974 in Brest. A year after the birth of their first child, the Conte family chose Lorraine, their family home, and settled in Dombasle. For 10 years, they ran a hotel-restaurant called "La Brasserie des Sports".

Y oann's father is from Lorraine, his mother from Brittany, but it was in Haute-Savoie that they decided to settle after spending many vacations there. Seduced by the setting, they sold the business and moved to Chamonix-Mont- Blanc in 1984. Yoann Conte spent a peaceful childhood here, punctuated by the seasons and the activities on offer in this world capital of skiing and mountaineering.

The family spirit, the conviviality and the sharing, soon inspired him to become part of the great family of cooking.

He then decided to study at the Thonon-les-Bains hotel school, where his first interest was pastry-making. He graduated in 1993 and joined the kitchens of the Auberge de l'Eridan, then run by Chef Marc Veyrat.

He worked alongside some of the great names in French cuisine, including Didier Oudill in Biarritz, Laurent Petit in Annecy-le-Vieux and Pierre Carrier in Chamonix.

Two years after the Veyrier-du-Lac restaurant was awarded its 3rd Michelin star, Yoann Conte decided to continue his apprenticeship in the United States, before training at prestigious French establishments.

En 2005, il devient Chef du restaurant le Fitz Roy à Val-Thorens puis travaille auprès de Thierry Marx, au Cordeillans-Bages. Yoann Conte dirigera ensuite, en 2006, Les Jardins du Mont-Blanc, célèbre adresse gastronomique de Chamonix.

Sa notoriété n’a de cesse de s’accroître et l’année 2009 marque un tournant pour lui. Il est sacré Meilleur Espoir de la région Rhônes-Alpes et remporte un Marianne de la Gastronomie et une note de 16/20 au Gault & Millau qui le sacre Jeune Talent…

En 2010, Yoann Conte reprend la Maison de Marc Veyrat à Veyrier-du-Lac. Moins d’un an plus tard, en Mars 2011, une première étoile Michelin revient briller… Puis en 2012, il est nommé « Espoir 2 étoiles », avant de se voir décerner en Février 2013 un 2ème macaron pour son restaurant.

L’hôtel ne demeure pas en reste puisqu’en 2014, il rejoint la prestigieuse association « Relais & Châteaux » En 2021 une autre récompense vient couronnent le Chef : 5 toques au Gault& Millau et 19/20, tandis que son nouveau restaurant Le Roc, obtient 2 toques et une note de 14/20.


Each act of transmission creates an imprint that spreads over time, a red thread linking the past to the present...

Marc Veyrat passed on to me the joy of entrepreneurship, the art of seeing beyond and surpassing myself.  

His contagious passion for innovation and authenticity has left an indelible mark on me, guiding my approach to excellence and creativity.

In a world where everything moves so fast, it's essential to share and pass on.

In the end, isn't transmission the way to learn from others, develop a shared vision and perpetuate fundamental values?

Today, our inn is home to a growing spiritual family, united by shared values and a vision handed down from generation to generation. Herein lies the beauty of our story.

It's about opening the doors of our home to welcome travelers from all over the world as if they were in their own home. Love, sharing and the art of living are the pillars of our daily commitment.

In our establishment, every dish, every smile, every moment shared is part of a timeless moment.  

In our establishment, every dish, every smile, every moment shared is part of a timeless moment.

"Always aim for the moon, for even when you fail, you land in the stars." - Oscar Wilde


Élodie and Yoann Conte, a natural fit! 

Élodie, an unexpected encounter that gave a new dimension to Yoann's adventure. A graduate of the Lycée Hôtelier in Montargis, Élodie followed her path towards the dining room, nurturing a passion for contact with customers. nurturing a passion for customer contact. Fate sealed their meeting, transforming a simple application for a Chef de rang position into a story that would turn their lives upside down. An obviousness emerges, a complicity is born between them, a harmony that transcends words, as if the look was enough to understand each other.

The result was an exceptional collaboration. 

With a shared passion for cooking and sharing, together they have written a history, raised a house, consolidated two Michelin stars. Élodie, now in charge of the establishment's general management, confidently juggles her responsibilities with those of managing their team of 80 employees.

The Élodie and Yoann Conte tandem is more than just a success story. It's a symphony, a ballet between two minds that complement each other, two hearts that beat in unison to amaze every guest. They continue their ascent, defying the mountains, both those of the Alps and those of culinary creation, always driven by enthusiasm, determination and an endless quest for new stars to reach.



Named Chef of the Year 2024 by Gault & Millau


Awarded 5 toques by Gault & Millau with a score of 19/20 for La Table de Yoann Conte and 2 toques with a score of 14.5/20 for LE ROC restaurant


Awarded the Étoile Verte by the Michelin Guide, an accolade for sustainable and responsible gastronomy


Wins the Trophée Gault & Millau d'Or


Awarded a second Michelin star and 4 Toques by Gault & Millau


The restaurant has been awarded a Michelin 2-star rating.


Obtained his first Michelin star for his restaurant "La Table de Yoann Conte" and 3 toques from Gault & Millau.


Takes over the Maison de Marc Veyrat in Veyrier-du-Lac and renames it "La Maison Bleue".


Born September 15, 1974 in Brest

Social Share Buttons and Icons powered by Ultimatelysocial
    Votre panier
    Votre panier est videRetour site
    Book now