La Rotonde des Trésoms

The huge conservatory of this Rotonde commands a splendid panoramic view over Annecy Lake, sweeping diners off their feet, even before their first bite! Originally from Arcachon, Eric Prowalski adds flavours from southwest France to recipes which highlight sustainably grown local produce. This skilled craftsman deftly unfolds a repertory in which creativity never hampers the flavour, developing a delicious dialogue between his adopted land and his homeland. The understated interior showcases a subtle blend of warm materials such as leather and oak.

On-site Apiary and Biodiversity Initiative

• The Rotonde des Trésoms site hosts a collective apiary with 800,000 bees, contributing to biodiversity on site, and a herbarium used to pass knowledge and raise biodiversity awareness.

Kitchen Waste Reduction and Green Credentials

• The kitchen employs an eco-digester that reduces waste from 100 kg to 1 kg; the property has held the Green Key label since 2011, has completed a carbon balance (bilan carbone) and a decarbonisation action plan for 2030, and runs over 300 actions monthly to manage water, energy and waste with local suppliers and philanthropy.

Cross-Cultural, Water-Inspired Cuisine by Chef Éric Prowalski

• Chef Éric Prowalski blends two regional identities—Arcachon Basin (South-West) and Lake Annecy (Haute-Savoie)—into a culinary dialogue with water as the linking motif; this philosophy contributes to a Michelin-starred, two-cultures culinary identity at La Rotonde.

Signature Ingredients

• Freshwater fish from Lake Annecy: The restaurant’s identity centers on the waters of Lake Annecy, with chef Éric Prowalski crafting dishes that honor delicate freshwater fish and the seasonal produce of the region, creating a dialogue between the lake’s bounty and the plate.
• Seasonal vegetables from Haute-Savoie market gardeners: Dishes are built around vegetables sourced locally from Haute-Savoie, emphasizing seasonality, terroir, and sustainable farming practices to reflect the landscape around Annecy.
• Arcachon Basin-inspired coastal ingredients: Reflecting the chef’s dual roots (Arcachon Basin and Lake Annecy), the menu weaves coastal influences into the menu, pairing South-West coastal produce with lake-driven flavors for a balanced, multi-regional expression.
• Honey from the on-site apiary (beehives): An onboard apiary with hundreds of thousands of bees supports biodiversity and contributes honey as a distinctive aromatic and sweet component in several preparations.
• Garden herbs from the on-site herbarium and garden: Fresh, fragrant herbs cultivated in-house enrich dishes, enabling the brigade to tell the story of the terroir through vibrant herbal notes.