Alsatians on rue Sainte-Claire at Mazette!
“At the level of the Panoramic of the Bouvier family in Tignes! Simple, effective, without overdoing it. A compliment that warms the hearts of Laura Hatt and Maximilien Mosbach all the more because it comes from one of their former “boss”, the three-starred chef Laurent Petit from Clos des Sens in Annecy.
Smiles in unison for this couple in their thirties who make their beautiful Alsatian accent sing rue Sainte-Claire in Annecy; a small street, a little away from the heart of the old town taken by storm by tourists, and above all which has won its gastronomic stripes in a handful of years. Lovers of beautiful addresses know that the food is very good there between the two gates of the city, with the installation of several couples of young restaurateurs who were quick to get noticed by the guides.
A young generation, which had to work twice as hard, affected, barely installed, by the Covid and its successive confinements. “I was making pastries and we would put a big table outside,” recalls Laura. No question of refusing arms, however, “We had found a place with an open kitchen, with brick and wood, and above all this street we delivered to our hearts” confirmed this couple in love with Annecy, its lake and mountains.
“Simplicity and generosity”
They know this playground very well, having worked there for several years; afterwards, for Maximilien, a hotel school in Illkirch, and for Laura, an upgrade in kitchen and dining room, after a science baccalaureate. It was while completing an additional pastry course that Laura, who spent her childhood in the kitchen with her parents’ delicatessen in Strasbourg, met Maximilien at the Stag gourmet restaurant in Marlenheim.
First alpine experiences in Val d’Isère with the MOF pastry chef Patrick Chevallot, for Laura, before leaving for 5 years in Lausanne, and a job as a pastry chef in the lake inn in Veyrier-du-Lac. Maximilien, for his part, will make his debut in Solaise Hut in Val d’Isère, before joining the kitchens of the Cafe Saint-Antoine. Then, it is the encounter with the universe of Laurent Petit, first at the Cafe Brunet then to the Brunet brewery and its famous “simplixity”.
“With the concern for the carbon footprint” insists Maximilien who wanted to make Mazette , “a lively place, in the spirit of a bistro”, with dishes to share, with the credo of “eating well”. Renowned for its long cooking times and its meat juices, Alsatian cuisine will infuse winter dishes, such as poultry vol-au-vent and spaetzle.
Mazette, a winstub rue Ste-Claire!