In this beautiful residence in the heights of Annecy, Franck Derouet and Thomas Lorival continue to enrich a culinary universe focused on plants and the lake, with an obvious locavore philosophy: all the ingredients come from the kitchen garden or local producers. Seasonal fruit, vegetables, flowers and herbs punctuate each plate, which borrows as much from poetry as from modern art - like the creamy polenta with pike roe, the féra with green garden curry or the fine chicory tart. To keep even closer to the seasons, the house has chosen to use meat products in small touches as condiments - particularly during the closed season. In addition to a 1500-strong wine list, which gives pride of place to Alpine winegrowers, the 'food and juice' pairings (vegetable broths, infusions, extractions, etc.) explore new areas of taste discovery and celebrate the obvious complicity between the dining room and the kitchen. In this enclosed space, the senses are in for a real treat.
Sustainable tourism
Our lake and plant-based cuisine brings out the flavours of our 1500 m2 of vegetable, herb and fruit gardens, all managed according to the permaculture philosophy, as well as the riches of the local and committed flavour producers we work with. Whether it's the implementation of intelligent waste recycling or the collection and reuse of rainwater, we strive to bring good sense to the whole life of the restaurant.
Ouverture
From 09/01 to 26/04, from 06/05 to 24/08 and from 11/09 to 20/12/2025.
Closed Sunday, Monday, Tuesday lunchtime and Thursday lunchtime.
Contact et accès
13 rue Jean Mermoz
Annecy-le-Vieux
74940 Annecy
Haute-Savoie (74)
