The Two-Michelin-Starred Restaurant – Jean Sulpice

In the bay of Talloires-Montmin, the jewel of Lake Annecy, discover the alpine haute cuisine of the two-Michelin-starred restaurant at the Auberge du Père Bise.

Stage 1.

A Table Suspended Between Lake and Mountain

The Starred Restaurant of Chef Jean Sulpice

Lunch or dinner at Auberge du Père Bise, the two-star Michelin restaurant of chef Jean Sulpice, is a journey into the heart of the Alps. It’s a chance to savour the lakeside and taste the mountains, season after season, with a panoramic view stretching from the Bay of Talloires to the summits of Semnoz and Forclaz.

On the terrace, beneath the plane trees, or behind the restaurant’s large windows, enjoy the unique atmosphere of this exceptional natural setting—a source of rare pleasure and peace. A fully immersive gastronomic experience between lake and mountain, close to the peaks.

info prat Book a table

Stage 2.

The Alpine Haute Cuisine of Jean Sulpice

Alpine Gastronomy

Rooted on the shores of Lake Annecy and turned toward the mountains, Jean Sulpice’s cuisine at Auberge du Père Bise reflects his territory, his Savoyard heritage, and his deep personal connection to the Alps—qualities that earned him a Michelin Green Star. An alpine chef, culinary guide, seeker of altitude and gatherer of emotions, Jean Sulpice has made the mountains his daily muse, an endless source of inspiration.

By exploring mountain passes, alpine meadows, and spruce forests—on skis in winter, on foot in summer, and by bike year-round—Jean Sulpice captures the essence of the landscape: its aromas, textures, and energy. He brings them to life on the plate with instinctive precision, offering a repertoire that is not just rooted but fully connected to the mountain.

To explore Jean Sulpice’s alpine haute cuisine is to follow a mountain path, venture into a spruce forest, admire blooming high-altitude meadows, gather a bouquet of wild herbs, and breathe in the woody scents of a mountain told from a human perspective—celebrated in every menu, each season, and through every ingredient.

Egg with wild porcini and spruce tips

Aspérule odorante

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Stage 4.

Close to Local Producers and Craftsmen

A Sustainable Table

Like all mountain dwellers, chef Jean Sulpice is passionate about open spaces, nature, and its biodiversity. Humble in the face of the peaks that inspire him, he is also deeply committed to running both his cuisine and his house with responsibility and care. This means choosing common sense and quality—working exclusively with dedicated local producers, artisans, and farmers who share his values and respect their environment.

Among them, Caroline Joguet, a goat farmer in Arêches-Beaufort , Cheesemaker Marc Dubouloz , Philippe Héritier, winemaker and snail farmer at Domaine des Orchis , Florent Capretti, a fisherman on Lake Annecy, Nelly Berlioz, a saffron producer in the Maurienne Valley, The Neveu family, bakers in the center of Talloires, who use Savoyard wheat and natural sourdough just a few meters from the Auberge

This sincere commitment to the region and its biodiversity is carried out daily in the restaurant and can be found in every detail, from the wooden sculptures by Thierry Martenon to the handcrafted tableware by Cécile Ballauri—former mountain guide turned ceramicist—and Laurianne Josselin, working in wood.

Stage 4.

From the Alps to the Greatest Estates: A Curated Cellar

The Wine Book

A century-old house, the Auberge du Père Bise is home to a wine cellar worthy of its reputation, with 30,000 bottles and 5,000 labels, overseen by head sommelier Maéva Rougeoreille, recognized by the Michelin Guide. This collection, well-known to lovers of fine wines and rare vintages, is featured in the beautiful Wine Book created especially for the two-starred restaurant.

Organized into six chapters, the book begins with Champagne, then moves to the Alps—featuring bottles from across the Alpine arc: Savoie and Haute-Savoie in France, Italy, Switzerland, Germany, Austria, and Slovenia. It continues with a selection of international wines, all from vineyards near lakes or mountains, followed by treasures of the French vineyard including rare vintages from Bordeaux, large formats, and a curated list of wines by the glass.

Excerpt from the wine list