5/5 Bryan Shu S. 6 months ago on Google
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
+++
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