Le Clos des Sens

In this beautiful residence in the heights of Annecy, the chef Franck Derouet and his associate Thomas Lorival continue to enrich a culinary universe turned towards plants and the lake, with an obvious locavore philosophy: all the ingredients come from the vegetable garden or from producers located less than 100 km away. Fruits, vegetables, flowers and seasonal herbs punctuate each plate, which borrows as much from poetry as from modern art - like this creamy polenta with pike eggs, this féra with green garden curry or this fine chicory tart. To be even closer to the seasons, the chef has chosen to work with meat products again in small steps - particularly during the closed season - like this game juice served with cardoons. In addition to a wine list entirely dedicated to the winegrowers of the Alps, the "food and juice" combinations (vegetable broths, infusions, etc.) explore new fields of gustatory discovery and celebrate a clear complicity between the dining room and the kitchen. In this closed space, the senses are well and truly at the party.

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.

Hydroalcoholic gel available for customers.

All year round, daily.

Adult menu: 158 to 258 €
Child menu: 50 to 158 €.

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