She grew up among the fruit trees of southern France and retained her Southern accent, which she maintains with a certain charm. Tall, with clear and honest eyes, one immediately understands who Sophie is.
For her, stories of women are a family affair, of sisters, godmothers, daughters who form the foundation of her life, and also the story of a couple of which she is the woman. A couple that has created a lovely group, now a family group, with no other signature than… “Heaven has an address.”
Can you tell us about the origin and history of the restaurants “Baïes” and “La Mangeoire” in Courchevel? What sets them apart from other establishments in the region?
We’re not talking about the same decade (laughs). La Mangeoire is a meeting that led me to Courchevel, initially as a seasonal worker. I had just left Voile Rouge, I was in love, and I wanted to embark on this adventure. And then La Mangeoire became the establishment and the story you know.
Baïes is our latest baby with my husband. First, you need to know where the name Baïes comes from—it’s a small island off the coast of Naples. It was once a resort island often compared to Roman St-Tropez. A nod to us for this place in the middle of the slopes of Biolay that we wanted to make a true meeting place.
How do you maintain excellence and innovation in your restaurant to stay ahead in such a competitive industry?
You know, there’s no secret. A season is also about preparation, both physically and mentally. It’s a marathon for about 100 days. We’re here to entertain and satisfy our customers; everything must be done so that they feel like everything happens naturally, smoothly, and with a smile, but the power of effort and work is strong. The mid-season expression of “it’s starting to sting” is real, but the quality of service must not falter. It’s tough, it’s a constant questioning. You have to be curious, listen to the evolution of our customers, their habits, not betray the character we wanted to give to the establishment… and then, let’s not lie, work, work, work. As long as it’s done with heart, we remain generous and welcoming.
As a female leader in the culinary world, have you encountered unique challenges? How have you overcome them?
The first principle is to give everything to everyone. With our menu, everyone has always been able to be satisfied. Challenges? I face them every season. But the first time we had to seat and serve dinner for 200 people at La Mangeoire, we juggled. However, our team is united and fantastic; it’s like a family. Each person at their station knew how to manage their position and bring cohesion. So now, I handle several dinners for 200 people each season (laughs). When facing challenges, we often do our best to satisfy our customers’ whims. One evening, a client’s partner couldn’t decide what to order from the menu; she didn’t feel like anything. It happens. In fact, she had been dreaming of oysters since the beginning of her stay. Without disturbing the service, I secretly went to our colleague at Tremplin to have a plate of oysters prepared for her. When she saw it arrive at the table, she looked like a child on Christmas Eve. It’s all about emotion, sharing.
Could you share memorable moments or experiences with notable clients who have dined in your restaurant?
This one is off-limits. I have plenty of stories, but revealing them would betray my own. As you’ve understood, in our establishments, we cultivate the principle of #collectingmemories. I’m sure all our customers have a story to tell about a memory created with us. Oh, yes, I can tell you this one without revealing it. One year, an American actor on vacation in Courchevel was a bit bored for a week. One evening, jokingly, he asked me if he could “go behind the bar.” No one recognized him, and he was very efficient with the team. He was so happy that he played bartender for a week, and no one suspected a thing. Great memory, that one! You have to understand that here, everyone is on equal footing at home, so there’s a sense of protection, of dropping the masks. You can come here to make yourself a plate of pasta and go to bed, or to party with friends, or just to have a drink to say goodnight.
How do you adapt your menu and services to meet the seasonal fluctuations in tourism in Courchevel?
We change the ambiance, the decor every three years or so to avoid getting bored, which could happen to us first. As for the rest, I think we adapt to some subjects, but we cultivate our difference in others. We must not betray what we have within us.
What strategies do you employ to ensure consistent quality and customer satisfaction throughout the year?
There’s nothing strategic here; we mustn’t let ourselves go.
What advice would you give to aspiring restaurateurs, especially women, looking to succeed in the industry?
“We’ll sleep when we’re dead.” It takes a lot of love and generosity. And above all, never consider yourself “arrived.” You must love creating an emotion, a memory, because our customers are just as much co-owners of that memory as we are. It’s this alchemy that makes us who we are and the beauty of our profession. For women, especially, they should remain women, cultivate that sensitivity, femininity; these are qualities and assets in our profession.
Are there any projects or expansions planned for your restaurant in the future?
Hush… what’s certain is that the adventure continues. I always have projects in mind; the idea is to see which one will materialize.
The conversation was conducted by Michelle Armand.