{"id":29949,"date":"2024-02-26T15:43:31","date_gmt":"2024-02-26T14:43:31","guid":{"rendered":"https:\/\/yoann-conte.com\/?page_id=29949"},"modified":"2026-03-13T17:56:18","modified_gmt":"2026-03-13T16:56:18","slug":"biographie","status":"publish","type":"page","link":"https:\/\/yoann-conte.com\/en\/biographie\/","title":{"rendered":"Biography"},"content":{"rendered":"
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Yoann Conte Conductor at the Maison Bleue<\/span><\/h2>\n

\"La Maison Bleue is a story of life, passion and transmission\"<\/span><\/h2>\n\n\t\t<\/div>\n\t<\/div>\n
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Since 2010, La Maison Bleue has been regularly redesigned. Yoann Conte himself has \"moved walls\" to better connect teams and give this wonderful place an extra touch of soul that is so unique.<\/span><\/p>\n

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. <\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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P<\/span><\/span>ORTRAIT <\/span><\/a> |  TRANSMISSION <\/a> |  KEY DATES<\/a><\/span><\/strong><\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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PORTRAIT<\/span><\/span><\/h2>\n\n\t\t<\/div>\n\t<\/div>\n\n\t
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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\".<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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Yoann'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.<\/span><\/p>\n

The family spirit, the conviviality and the sharing, soon inspired him to become part of the great family of cooking.<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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In 2005, he became Chef at the Fitz Roy restaurant in Val-Thorens, then worked with Thierry Marx at Le Cordeillans-Bages. In 2006, Yoann Conte moved on to manage Les Jardins du Mont-Blanc, Chamonix's famous gourmet restaurant. <\/span><\/p>\n

His reputation continues to grow, and 2009 marks a turning point for him. He was crowned Best Newcomer in the Rh\u00f4nes-Alpes region, won a Marianne de la Gastronomie and a 16\/20 rating from Gault & Millau, which named him Young Talent... <\/span><\/p>\n

In 2010, Yoann Conte took over the Maison de Marc Veyrat in Veyrier-du-Lac. Less than a year later, in March 2011, a first Michelin star returned to shine... Then in 2012, he was named \u201cEspoir 2 \u00e9toiles\u201d, before being awarded a 2nd macaron for his restaurant in February 2013. <\/span><\/p>\n

The hotel was not to be outdone, joining the prestigious Relais & Ch\u00e2teaux association in 2014. In 2021, another award crowned the Chef: 5 toques at Gault & Millau and 19\/20, while his new restaurant, Le Roc, was awarded 2 toques and a mark of 14\/20.<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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 Facebook<\/a> | Instagram<\/a> <\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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TRANSMISSION<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Marc Veyrat instilled in me the joy of entrepreneurship, the art of seeing beyond and surpassing myself. His infectious passion for innovation and authenticity has left an indelible mark on me, guiding my approach towards excellence and creativity. In a world where everything moves so fast, it's essential to share and pass on. In the end, isn't passing on the experience of others the best way of developing a shared vision and perpetuating 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. This is the beauty of our story. Because our job goes much further than that... It involves opening the doors of our house to welcome travellers 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. We are proud to continue this tradition, to offer a haven where everyone can recharge their batteries and feel pampered.<\/span><\/p>\n

\"Always aim for the moon, for even when you fail, you land in the stars.\" - Oscar Wilde<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

Discover my teams<\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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EMOTION<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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\u00c9lodie and Yoann Conte, a natural fit! <\/span><\/p>\n

\u00c9lodie, an unexpected encounter that gave a new dimension to Yoann's adventure. A graduate of the Lyc\u00e9e H\u00f4telier in Montargis, \u00c9lodie followed her path t<\/span>owards the dining room, nurturing a passion for contact with customers.\nnurturing 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.<\/span><\/p>\n

The result was an exceptional collaboration. <\/span><\/p>\n

With a shared passion for cooking and sharing, together they have written a history, raised a house, consolidated two Michelin stars. \u00c9lodie, now in charge of the establishment's general management, confidently juggles her responsibilities with those of managing their team of 80 employees.<\/span><\/p>\n

The \u00c9lodie 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.<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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IN A FEW DATES<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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