{"id":30311,"date":"2024-03-19T10:24:46","date_gmt":"2024-03-19T09:24:46","guid":{"rendered":"https:\/\/le-bocca.ch\/transmision\/"},"modified":"2024-04-12T15:47:07","modified_gmt":"2024-04-12T13:47:07","slug":"transmision","status":"publish","type":"page","link":"https:\/\/le-bocca.com\/en\/transmision\/","title":{"rendered":"Transmision"},"content":{"rendered":"\t\t
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Alexandre Luquet & Ana Ronc<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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After 4 years at hotel school between Saint-Chamond (Loire) and La Chaise-Dieu (Haute-Loire), he spent 15 years working in Michelin-starred establishments, including Pierre Orsi* in Lyon, Denis Martin* in Vevey, Carlos Crisci** in Cossonay, Patrick Guilbaud** in Dublin, as well as La Veveyse* in Saint-L\u00e9gier and L’Auberge de l’Onde* in Saint-Saphorin, both as sous-chef.<\/p>\n

From 2012 to 2022 as manager and owner alongside Ana Ronc en salle, his partner, at La Pinte Communale (15 Gault-Millau) in Aigle.<\/p>\n

Alexandre Luquet, with the collaboration of Ana Ronc, became the new owners of the restaurant Le Bocca in January 2023.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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“Bocca is a legacy, a heritage of Swiss gastronomy,
It’s an honour to have the responsibility of it today…”<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Alexandre Luquet<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Bocca, a bit of history<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Named Le Boccalino at the time of its creation, this institution founded by Andr\u00e9 Facchinetti enjoyed its heyday in the last century. The hotel’s reputation spread far beyond the canton’s borders, with stars, artists and heads of state stopping off here. Under Claude Frot\u00e9, the Boccalino became the Bocca, setting the standard for this historic address (17 Gault et Millau, 1 Michelin star). Claude Frot\u00e9 passed on the torch of this Neuch\u00e2tel institution after 37 years of service.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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1986<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2000<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2024<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Alexandre Luquet & Ana Ronc After 4 years at hotel school between Saint-Chamond (Loire) and La Chaise-Dieu (Haute-Loire), he spent 15 years working in Michelin-starred establishments, including Pierre Orsi* in Lyon, Denis Martin* in Vevey, Carlos Crisci** in Cossonay, Patrick Guilbaud** in Dublin, as well as La Veveyse* in Saint-L\u00e9gier and L’Auberge de l’Onde* in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-30311","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/le-bocca.com\/en\/wp-json\/wp\/v2\/pages\/30311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-bocca.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/le-bocca.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/le-bocca.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-bocca.com\/en\/wp-json\/wp\/v2\/comments?post=30311"}],"version-history":[{"count":0,"href":"https:\/\/le-bocca.com\/en\/wp-json\/wp\/v2\/pages\/30311\/revisions"}],"wp:attachment":[{"href":"https:\/\/le-bocca.com\/en\/wp-json\/wp\/v2\/media?parent=30311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}