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Originally from Burgundy, Jean Yves was trained in traditions where good meals hold a special place, and whatever his situation, his taste for cooking does not weaken. Asked to improve culinary practices in mountain refuges, he contributed, among other things, through traditional and inventive cuisine, to making the reputation of the Pointe Percée refuge in the Aravis, then that of the Crêt_cc781905- 5cde-3194-bb3b-136bad5cf58d_from Chicken in Belledonne.

Later, with his partner Michèle, he opened a restaurant in Grenoble, then he attended various cooking courses, notably with Régis Marcon, Christophe Arribert, Stéphane Froidevaux or even at the Ducasse de_cc781905- school. 5cde-3194-bb3b-136bad5cf58d_Paris. 

About the Tamaris, he readily admits that his project to open a guest house was largely driven by his passion for cuisiner and the possibility of offering pleasure with its table d'hôtes...

Sticking to fashions and the spirit of the times is not his main concern, and he pays little attention to agreed and excessive speeches, duplicated a thousand times from chronicles in magazines and in all the media. At Tamaris, his cuisine seeks to be good, quite simply, without aiming for the audacity or ease of appearing.

Menu at €28  (dinner only and except Sundays)

Example _

Recent guests have, for example, enjoyed the fennel velouté with salmon, the marine platter made up of mackerel rillettes, sea bream tartare and "scordalia" mashed potatoes with cod, or the risotto truffled with mushrooms and_cc781905-5cde-3194-bb3b- 136bad5cf58d_artichoke, agnolotti with Gorgonzola, pear and walnuts , le mignon de porc_cc781905-5cde-3194-bb3b-136bad5cf5, bear with almonds and crusts of garlic duck confit and chestnut parmentier, veal medallion with pesto, scallop skewer on spicy carrot cream, le  large raspberry macaron, plum shortbread tart, savarin with orange, etc

Everything is homemade, as much as possible, and the resources of the garden are in the spotlight when they can.


Discover my book where I tell the kitchen in my own way on more than 400 pages, mixing a choice of some 200 recipes with anecdotes, memories, historical landmarks, lexical explanations, and some mood notes!

Available in bookstores and on all mail order networks (Fnac, Amazon, etc.)

Also   available on site!


A few years ago, he had created a website, La Compagnie du Goût, which he fed with chronicles on cooking and pleasure, and which he would have liked to develop as a place of exchange and of_cc781905-5cde-3194- bb3b-136bad5cf58d_share. But the necessary investment (in time, work and financial) for a regular update of the site and its too low frequentation decided otherwise and this site was abandoned.  Sharing his practices and thoughts on cooking has not been abandoned by Jean Yves who  decided to take them up from time to time and integrate them directly on this Tamaris site​ where you can follow them in the menu   CHRONICLES

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