Jean Sulpice

The Auberge du Père Bise is buzzier than ever under the impetus of Jean Sulpice and his wife, Magali! A keen sportsman, the chef serves delicate food that is healthy and light in a single set menu. Wild herbs, flowers and plants add contrast and colour to his creative and incisive dishes, which are a delicious roll call of fish from the lake. Served in beautiful ceramic tableware, this poetic experience unfolds in an elegant contemporary dining space whose lakeside terrace commands a view of the crystal-clear waters of Lake Annecy that borders on hypnotic. The front-of-house is professionally managed by Coline Humbert, who sets an elegant cheerful tone. An exceptional foil for a bold gastronomic experience that never fails to deliver.

• Breathtaking Lake Annecy Views and Natural Inspiration
  Jean Sulpice’s Michelin-starred restaurant is uniquely situated along the serene shores of Lake Annecy, offering breathtaking views that deeply inspire the culinary creations. The dishes reflect the local landscape and ingredients, creating a harmonious blend of tradition and innovation that is visually and gastronomically captivating.

• Signature Cocktails and Artful Desserts
  Beyond exquisite dishes, the restaurant features an impressive selection of signature cocktails, such as a refreshing lavender spritz designed to complement the summer evenings by the lake. Additionally, the chocolate soufflé paired with homemade vanilla ice cream stands out as a decadent dessert that melts in the mouth, adding an unconventional sweet finale to the meal.

• Culinary Artistry Rooted in Local Freshness
  The menu highlights local specialties like Lake Annecy perch with herb-infused sauces and wild mushroom risotto enhanced with truffle oil. These dishes showcase a meticulous balance of earthy and fresh flavors, emphasizing the chef’s commitment to showcasing the region’s unique produce in innovative ways.

Signature Ingredients

• Fish from Lake Annecy: core to Jean Sulpice's cuisine per Michelin and the restaurant's alpine-lake identity.
• Wild herbs, flowers and plants: repeatedly emphasized by Michelin in the set-menu approach.
• Savoyard local produce (including local livestock and mountain terroir elements): central to the restaurant's stated culinary ambition and sourcing philosophy.

Tasting Menu

• Itinéraire(s) en 6 étapes — €260
• Itinéraire(s) en 8 étapes — €300