This idea is my life project.

It’s the place where I want to devote all my energy.

Years of dreaming about it, months of looking for it. After travelling through a beautiful area of France in my yellow Berlingo from La Poste (deep thoughts for “Titine”, my priceless Twingo Kenzo that left us on the way) to find my rare pearl, it was in November 2023 that I discovered for the first time this old Jura farmhouse in the village of Grozon.

A starting point for walks or bike rides

 Grozon is an ideal location for people looking for peace and quiet where nature reigns supreme.

The village is located at the bottom of a lovely valley, near the northwest foot of a range of hills called Le Vignoble. 

At the heart of the Golden Triangle, between Arbois, Poligny and Salin-les-Bains, Grozon, formerly a Roman city of more than 10,000 inhabitants, had a saltworks which was used to extract and exploit salt. 

Nearby Salin-les-Bains and Arc-et-Senans have preserved vestiges of this period, yet in Grozon, unfortunately only traces remain. 
The galleries where more than 200 miners worked being abandoned, the “Café du Centre” - the village restaurant has also gone out of business.

Over twenty years ago, after more than 3 years of renovations, the former owners transformed the stable of this Comtoise farm into 4 guest rooms and a convivial dining room with beams and old exposed stones.

My aim is to continue with this project by creating a kitchen and restaurant within the space.
 

A village restaurant is the hub of a community, where we enjoy meeting up, where we create connections, in a small town it's essential!  We've all heard our grandparents tell us stories of bars in small towns once full of establishments. In the villages I passed through, where the cafés and restaurants are the only social link, many of these places had closed down. This was heartbreaking to see. 

This experience brought me to Grozon.
 

The menus will be inspired by the wonderful choice of local organic products and created by Byron Fini. 
Originally from Perth, Australia, Byron Fini began working in kitchens as an apprentice in 2008, and was quickly promoted to his first position as sous chef upon completion of his apprenticeship in 2013. Byron then began an internship at Burnt Ends, Singapore in 2016 before moving to London.  He took a position as chef de partie at Brawn, before quickly becoming their sous chef in May 2017. Byron then joined the team at Bright restaurant in 2018, before opening their sister restaurant Peg as chef in 2019.

Byron moved to France with his family in May 2022 to join the team at  Le Doyenné, Saint-Vrain.

He's relocating to the Jura, where his wife is originally from, to join me in opening Auberge de Bellevie.

The menu will be short, evolving with the seasons, with a generous and refined cuisine. 

The producers/suppliers have been meticulously selected for their commitment to taste and life.  We are committed to supporting this short circuit which means a positive social and environmental impact. 

In keeping with the times, it's about being able to tell a beautiful story on each plate. Stories can also be told in several other ways such as by highlighting committed and passionate vignerons from all over France.

Drawing on my past experiences creating wine lists in well known establishments, I am passionate and enjoy offering an eclectic selection in terms of regions, grape varieties, colour, taste and prices. My intimate knowledge of the wine industry will allow me to distinguish my menu from other restaurants, due to the relationships I've built over time with many vignerons.
 

Staying at the Auberge de Bellevie - the house offers 4 spacious bedrooms (between 30 to 60m²):  

Two double bedrooms of 30m² each with their own bathroom - one of them even has its own private terrace, perfect for drinking coffee and reading in peace in the mornings)

 A large family room of 45m² 

A studio with independent access to the garden that can accommodate a small family (4 people)

Each room will be curated with eclectic furniture and objects I've collected during my searches around brocantes and vide-greniers, filled with stories and anecdotes.

Who is leading the project?

After training in Image Consulting and Fashion Marketing, I decided to set sail and travel to Australia. Passionate about gastronomy and wine  (if my wallet allowed me) I reoriented myself towards hospitality, catering and service and took a position as a sommelier in a fine dining restaurant in Melbourne.

After a returning to France, where I worked for a year as an assistant sommelier in the heart of the Marais, Paris, I was inspired to travel to Japan, it was here that I decided to settle down. 
 

An intrepid but not too risky destination, Japan, known as one of the pioneers in the importation of natural wines.  It was with joy that I joined the Inua team (a restaurant which was awarded two stars in their first year) for their opening, and continued to prove myself subsequently at Kabi in Tokyo. 

A period rich in experiences. 

A realisation and a distant buried dream lead me to take flight again and return to my native country, France.  For three years, I worked as co-manager and sommelier at the Auberge de Chassignolles, a hotel-restaurant known throughout the world for its commitment to good produce in a village of around twenty inhabitants at the bottom of Livradois Forez. 

A wine list that quadrupled with a warm and precise welcome will have contributed to make it my signature and business card.

To achieve this, I need you. 

Your donation, if you wish to make one, would be an extremely important contribution, enabling me to purchase some vital equipment and also help with setting up costs so that Auberge de Bellevie can finally become a reality. 

The space in which the Auberge de Bellevie will be created is currently completely empty. After collecting the keys on the 28th of June, I must carry out the necessary work needed, painting....a lot of painting, masonry, plumbing, electricity but also acquiring kitchen equipment, combi oven, refrigerators. In the dining room, tables, chairs, glasses, cutlery. The bedrooms, boxspring mattresses/beds and wardrobes.

All this has a significant cost and any financial support, whatever it may be, will be a valuable asset for the launch of this project. 

Level n°1: €5,000

Purchasing the stock of wine: the bank does not finance the stock of wine - I would like to represent from the outset as much as possible, people whose work I admire (5000€)

Level n°2: €7,600

Purchase of a Rocket Espresso coffee machine and grinder (€2,600) 

Level n°3: €13,100

 A bathtub and its installation in the large 45m2 bedroom (2000€)

 Purchase of a sound device (amplifier + speakers):  (€3,500) 

Level n°4: €20,000

More wines, extra expenses

You contribute, you have priority!

By participating in this campaign and becoming a contributor, you will not only be the first to know the progress of the project, but you will also have the possibility of priority access to the reservation calendar.

When will the AUBERGE DE BELLEVIE open?

The opening will coincide with the installation time of the professional kitchen, with a plan to open slowly with the arrival of autumn in September.

L'Auberge de Bellevie - like a Proust madeleine, a place that brings back beautiful memories and makes you want to come back often and always stay a little longer.

If you prefer to send your donation by cheque, please send to the following address:

Zoe Boinet
41 rue Emile Racaud
17000 La Rochelle, France

Thank-you from the bottom of my heart for any support you are able to give to my project!  

Your generosity will help to enable my wildest dreams to come true!