La Table de L'Incomparable
Tresserve, France
⭐1 Star
The Experience
From Michelin Guide
This knockout location overlooking the Lac du Bourget is the HQ of chef Antoine Cevoz-Mamy, who conjures up elegant, technically spot-on food overflowing in gutsy flavours with a distinct preference for local produce: home-grown veggies, trout, fera, farm-reared veal… Dishes that pack a punch and showcase his weakness for citrus fruit and careful attention to contrasting textures. Finally, the drop-dead panoramic view from the terrace over the lake and Mont du Chat is out of this world.
Unique Things
From Visitor Experiences
Permaculture Garden Foraging: The chef and his team at La Table de L'Incomparable uniquely forage ingredients directly from the hotel's own permaculture garden, incorporating local vegetables and aromatic herbs into their signature dishes, which adds a fresh and sustainable dimension to the cuisine.
Panoramic Terrace with Lake and Mountain Views: The restaurant offers a striking panoramic terrace overlooking Lac du Bourget and Mont du Chat, providing diners with an exceptional visual experience that complements the elegant and technically precise dishes.
Integration with Hotel's Lifestyle Offerings: Beyond the Michelin-starred dining, the hotel features live music evenings in the bar lounge, a snack menu served poolside or on the terrace, and a distinguished cigar lounge with a premium vintage bar, creating a comprehensive and unconventional gastronomic and leisure experience for guests.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Table de L'Incomparable in Tresserve are:
- Local vegetables: Home-grown veggies are a key part of the dishes, emphasizing freshness and local sourcing. They contribute to the vibrant and contrasting textures in the cuisine.
- Trout and Fera (local fish): These freshwater fish from the nearby Lac du Bourget are featured prominently, showcasing regional aquatic produce.
- Farm-reared veal: This ingredient highlights the restaurant's commitment to quality, local meats with rich flavor.
- Citrus fruit: Chef Antoine Cevoz-Mamy has a noted preference for citrus, which is used to add brightness and balance to the dishes.
- Foie gras and beetroot: Used in signature preparations such as pan-fried foie gras with beetroot and chocolate, demonstrating a blend of rich and earthy flavors.
These ingredients reflect the chef's focus on local, sustainable produce and a balance of bold flavors with refined technique, often presented with attention to contrasting textures and freshness.