Daniel Baratier does not work with salesmen and industrialists and "only works directly". So he prefers to "call 100 producers for one product" than to have one distributor for 100 products, if it is to ensure the virtuous circle right to the end of the chain. This is particularly true of his vegetables, which are almost exclusively organically grown and grown from farmers' seeds. This is difficult in the restaurant business, which requires large volumes, regularity and size, criteria that are often difficult to reconcile with the reality of organic and permaculture market gardening. He therefore works on a menu that is mainly based on organic, biodynamic and natural produce, on small houses, essentially according to the Auberge's ethics. You can also request a "Jovial" menu for all guests, to be specified when booking. A brand new sequence that reflects the spirit of our Auberge.
Sustainable tourism
We work with wines with no or very few inputs, the most representative of the terroir, the healthiest, cleanest and most vibrant. There has to be emotion, and the taste of course confirms it. The Chef has made his homemade bread the symbol of his cooking, the menu is based on local (but not only!!) and seasonal products.
Host portrait
After a CAP in cookery, a complementary mention in restaurant desserts, and a CAP in pastry making, at the CFA in Groisy, Daniel Baratier passed his Brevet Professionnel in cookery. For nearly fifteen years, Daniel Baratier combined his taste for travel with his passion for cooking, working in various establishments around the world, from North America (USA and Canada) to the Caribbean and England. With chef Antonin Bonnet, whom he met in the City, he opened the Sergent Recruteur in the 4th arrondissement of Paris. In just four months, they won their first star. While colossal projects were being set up around him, Daniel Baratier was in contact with the best craftsmen, in the heart of the Marais and its Parisian emulations. It is there that he will reinforce his taste for the product, the craft of excellence and the whole chain upstream. It was also there that he understood that everything was linked, that he affirmed his desire for a virtuous circle and began to be more precise about the origin of things. Daniel Baratier decided to join forces to open Les Déserteurs, in the 11th arrondissement of Paris. In this 40 m² establishment, which is never empty, Daniel Baratier can fully express his creativity and assert himself in an authentic and instinctive cuisine. The Chef, wishing to return to the region of his ancestors and childhood, opened the Auberge sur-les-bois in Annecy-le-Vieux with his wife Charlotte. It was a heartfelt affair, a return to his roots.
Ouverture
Every day throughout the year. Closed Monday and Sunday.
Tarifs
Adult menu: 25 to 82 € Dish of the day: 11 to 22 €.
Contact et accès 79 route de Thônes Annecy Le Vieux Annecy-le-Vieux 74940 Annecy Haute-Savoie (74)
