Michelin Starred gastronomy
Well-being requires the exploration of all the senses and the taste buds are not left out.
The Annecy basin has long had a solid reputation for gastronomy. The famous Michelin Guide has honoured many chefs and showered the area with stars.
Here, short circuits are honoured, the riches (from the lake to the mountain pastures) are sublimated.
For the 2021 edition of the Red Guide, 2 new chefs have joined the Annecy culinary constellation: Vincent Favre-Félix and Eric Prowalski. Lake Annecy is now an 11-star lake.
So many choices, so many invitations to renew your culinary experiences. Experience this experiential immersion, alongside the local actors of great cuisine.
The 7 Starred restaurants of Lake Annecy
These 7 Chefs excel in their field and cook at the top of their game, eternally seeking the right product for a sublime dish.
Le Clos des Sens ***
Chef Laurent Petit
© Téo Jaffre / Chef Laurent Petit
L’Auberge du Père Bise **
Chef Jean Sulpice
© Téo Jaffre / Chef Jean Sulpice
La Maison Bleue **
Chef Yoann Conte
© Téo Jaffre / Chef Yoann Conte
Chef Stéphane Dattrino
© Téo Jaffre / Chef Stéphane Dattrino
L’Auberge de Montmin *
Chef Florian Favario
Chef Florian Favario
Restaurant Vincent Favre-Félix *
Chef Vincent Favre-Félix
© Maude Girard – Sogocom / Chef Vincent Favre-Félix
La Rotonde des Trésoms *
Chef Eric Prowalski
© Matthieu Cellard / Chef Eric Prowalski
Chefs committed to sustainable gastronomy
In 2020, for the first time, 50 French restaurants have been distinguished for their efforts to respect the environment, with the appearance of a “sustainable gastronomy” category. Laurent Petit, Yoann Conte and Jean Sulpice are among the awarded chefs.
This new distinction is awarded to chefs who “have taken responsibility for preserving resources and biodiversity, reducing food waste and reducing the consumption of non-renewable energy”, explains the Michelin Guide.
In 2021, Florian Favario will be awarded a “Green Star” alongside his first star (received last year), which rewards restaurants committed to sustainable gastronomy.