Roger et Eva Chapel Alain Chapel Philippe Jousse
It is from Mionnay, at the edge of Dombes that Roger Chapel, the father of Alain Chapel, bought " the Mother Charles " in 1939.
It was an inn of campaign, ancient relay of post office in the walls of pisé with white and red shutters.
Returned with his parents, Alain Chapel obtains the second macaroon in 1969 then the third in 1973.
From this moment this, the names of Mionnay and Alain Chapel are going to shine all over the world, quite particularly in Japan with the opening of the restaurant '' Alain Chapel '' to Kobé in Japan in 1981.
Today the house Alain Chapel, managed by Suzanne Chapel and Philippe Jousse in kitchen, immortalizes what made its fame.
Specialities as the salad of lobster, the poultry in bladder or the preparations of young vegetables, are defended by Philippe Jousse with loyalty and happiness today. It's the same for more innovative dishes as " Alain Chapel's jellies ".
However, Philippe Jousse does not hesitate to reinterpret them, to update them, in the tastes of moment.
