Your chef at the Dent du Chat restaurant in Aix-les-Bains

Come and taste the chef’s wonderful cooking at Villa Marlioz

We would like to introduce you to our new chef, Frédéric Priou, who will try to enchant you in his restaurant in Aix-les-Bains! Frédéric’s cuisine is simple and instinctive, and the complex techniques he masters allow him to revisit the great classics of French and international gastronomy to the delight of gourmets.

Enhance your stay at the Villa Marlioz with a touch of gourmandise.

Rendez-vous with Frédéric Priou: cooking with finesse

Can you introduce yourself ?
Frédéric Priou, I have been working with Vacances Bleues for 1 year. Before that, I cooked in several 4-star hotels and I had my own restaurant. I have been in the restaurant business for 36 years. Cooking is my life!

How do you welcome new customers to your restaurant?
To welcome new holidaymakers, we organise a typical Savoyard meal! Every Thursday, we take the barbecue out onto the terrace and cook close to the customers, I really enjoy this contact with them.
For the other meals, I have developed a small menu that works well, with good dishes of the day.

How would you define your cuisine at the Villa Marlioz?
It’s a fine and lively cuisine, in the sense that it reflects my mood, the atmosphere of the kitchen… With a base of 95% fresh products, we work on everything, from A to Z. The menu varies according to the seasons, and with autumn comes risottos and good veloutés… At the foot of the mountains, we live to the rhythm of the seasons!

What makes you enjoy working with Vacances Bleues?
I am lucky to have found the right hotel Director: Nicolas Brosset. He is open and willing to listen and we have developed a mutual trust.
The working environment is exceptional: the kitchen is large, open, with a view of the park. During breaks, we can enjoy the panorama or go for a walk on the Lac du Bourget… The advantage of working in a place that holidaymakers like!

Where did you get your passion for cooking and your desire to make it your profession?
When I was young, my best friend and I used to spend afternoons in a railway carriage designing our future restaurant. We started cooking together. After the second year, he had an accident and was paralysed. I continued alone. After all these years, I still love cooking.

If you were a dish, what would you be?
A rossini burger: a fillet of beef with a slice of foie gras, a caramelised onion fondue, a brioche bun and a morel sauce to bind it all together…

It makes you want to eat! A restaurant address in Aix-les-Bains or the surrounding area?
L’Atelier d’Elise, which offers a raw, rustic cuisine, just the way I like it. The restaurant is friendly, close to the lake, with good value for money.
La Parfumerie, in Viviers-du-Lac: a little more expensive, but very good quality.
And the Villa Marlioz of course! You will be welcomed by a great team and the prices are interesting. You don’t have to be a hotel guest to come and eat, we will be happy to welcome you!

Chef’s recipe

Sofiane shares his special “Panier Terre-Mer” recipe:

Ingredients for four people:

  • 4 large raw shrimps
  • 4 thin slices of smoked bacon
  • 2 small chicken cutlets
  • 1 avocado
  • 8 radishes
  • 8 broccoli flowers
  • 8 small potatoes

For the sauce:

  • 30cl whipped single cream
  • 1 bunch of chives
  • ½ teaspoon curry
  • Juice of ½ lemon
  • Mill pepper


  • Shell the shrimp tails.
  • Cut the chicken into small pieces.
  • Peel the small potatoes and cut them in two.
  • Wash and remove the broccoli florets.
  • Peel, pit and slice the avocado; pierce one shrimp, ½ slice of bacon and small pieces of chicken on 8 bamboo mini-sticks.
  • Spread out the small skewers and vegetables in the steam basket.
  • Place the basket in a saucepan with a small amount of water and bring to the boil.
  • Bring the whipped single cream to a simmer with the curry, chives and salt.
  • Add the filet of lemon juice and set aside.
  • Take the basket out of the pan.
  • Serve the mini brochettes and vegetables topped with the creamy sauce.