In the early 1900, a part of the family migrated to the New World USA,
Canada. Jany Gleize's grandparents, i.e. Arlette Gleize parents: Gabrielle and
Jean Rey. Jean was a farmer, milkman, Mayor of the Village, innkeeper, father
and grandfather. Gabrielle knew how to cook traditional local dishes, whose
roots deeply dig into this country's earth: Aioli, pieds et paquets, pumpkin
soup, gratinated salt cod. Those very dishes one can find now on the changing
menu of the small Restaurant: Au Gout du Jour.
Pierre Gleize's destiny should have led him to a solicitor's career, same as
most of his ancestors. After graduating from High School, he decided to follow
another way: Confectionery was his choice, despite his family disapproval,
except for his father Paul, who worked as a pastry Chef before World War I in
the palaces of this time from the Swiss Alps to the French Riviera. Paul was
happy. Pierre, his son, learned how to prepare candied fruits in Nice and, the
last stage, cuisine. Once, on a ride back to his native Village his motor bike
broke down in Chateau-Arnoux. He had to stop and spend the night. He met
Arlette, Jean and Gabrielle's daughter. From their wedding came a boy, Jany.
From this adventure the Hotel was rechristened La Bonne Etape, the good
stopover, which was the good stop over for him first.