Le Clos des Sens

This spruce establishment in the upper reaches of Annecy is home to Franck Derouet and his associate Thomas Lorival. Together they craft a culinary repertory whose veggie and lake-focused slant is clearly founded on a locavore philosophy as everything comes from their own garden or within a 100km radius. Each dish is sprinkled with seasonal fruit, vegetables, flowers and herbs, adding a poetic and modern art flourish. Their work with fish from the lake involves in-depth reflection about texture and cooking methods, resulting in dishes like raw fera (lake fish) enhanced by a powerful garum, fermented over several weeks, or aged pike grilled like red meat. In a bid to respect the seasons, the chef may introduce the odd carnivorous note into his menu, particularly during the angling close season. As well as a wine list exclusively from local wineries, the establishment offers “food and jus” pairings of vegetable stocks, broths and herbal teas with different dishes that explore new tasting and aromatic horizons, while celebrating the manifest camaraderie and common ethos that motivate the kitchen and front of house teams. A genuine banquet for the senses.

Emphasis on Local Ingredients

• Le Clos des Sens focuses on using local ingredients, particularly fish from nearby lakes, which is a unique aspect of their culinary offerings.

Artistic Presentation of Dishes

• The restaurant is known for its visually stunning dishes, such as the "envolée de champignons de Savoie," which is crafted with great artistic flair and complexity.

Combination of Gastronomy and Nature

• The dining experience is enhanced by its beautiful setting, with options to dine on a terrace surrounded by ancient trees, providing a serene atmosphere that complements the culinary experience.

Signature Ingredients

• Local Fish: The restaurant emphasizes the use of fish from the nearby lakes, particularly the omble chevalier, which is celebrated for its delicate flavor and freshness, showcasing the region's aquatic bounty.
• Savoie Mushrooms: Featured prominently in dishes, these mushrooms are sourced from the local forests and are known for their rich umami flavor, often prepared in artistic presentations that highlight their textures and tastes.
• Vegetables from the Region: The menu incorporates a variety of seasonal vegetables grown in the surrounding areas, ensuring freshness and supporting local agriculture. These ingredients are often used in innovative ways, such as in salads or as accompaniments to main dishes.
• Chicory: This ingredient is used in unique preparations, such as a fine tart, reflecting the chef's creativity and the restaurant's focus on local produce.
• Poutargue de Féra: A specialty made from the roe of the local féra fish, this ingredient adds a distinctive briny flavor to dishes, enhancing the overall taste experience and paying homage to the region's culinary traditions.

Tasting Menus

• Menu pour voir en 5 saveurs: €158
• Menu plein d'envies en 7 saveurs: €238
• Menu Grande Fête en 9 saveurs: €288
• Menu Grande Fête en 10 saveurs: €220