LE CLOS DES SENS ^{* * * * *}

Une expérience culinaire unique qui vaut le détour pour ceux de passage à Annecy. Je recommande

Merveilleux déjeuner au restaurant en couple.
Un peu dubitatif vis a vis du côté minérale et végétale. Nous avons finalement passé un merveilleux moment porté par un service irréprochable et une cuisine qui nous a surpris par toutes ces saveurs et fait voyager à travers ce repas qui restera un magnifique souvenir.

Le restaurant ***Michelin est une expérience unique à vivre.

Je suis d'Annecy je suis allée au restaurant en famille et comme à chaque c'était parfait.

This handsome abode in the upper reaches of Annecy is the haunt of chef Franck Derouet and his associate Thomas Lorival. Together they craft a culinary universe whose veggie and lake-focused slant is clearly motivated by a locavore philosophy and all the ingredients come from their own garden or within a 100km radius. Each dish is sprinkled with seasonal fruit, vegetables, flowers and herbs, adding a poetic, even an artistic flourish, illustrated by their creamy polenta with pike roe, fera (fish) with garden green curry or a wafer-thin chicory tart. In tune with this seasonal ethos, the chef works with meat, but very sparingly, (for example, during the coarse fish close season), depicted by a game jus drizzled over cardoons (heirloom vegetable). Similarly, the wines all come from local wineries. The duo of chefs is committed to exploring new culinary universes, for example, they offer a “food and jus” pairing of vegetable stocks, broths and herbal teas with the different courses, in addition to wine-food pairings. Their complementary characters and complicity are as apparent in the kitchen as in the dining room, creating a banquet for the senses.
3 stars and gren star michelin

"Our cuisine uses plants and produce from the lake and brings out the flavours of our 1 500m2 of vegetable, aromatic and fruit gardens, which are all managed in line with permaculture philosophy. The wealth of produce from local and committed farmers with whom we work also contributes its flavours. Whether by implementing intelligent waste recycling or collecting and reusing rainwater, we strive to bring common sense to the entire life of the restaurant."
— Laurent Petit +++