The Restaurant of Jean Sulpice**

2-star gourmet restaurant

Matelote du Lac, recette de Jean Sulpice

On the horizon of Lake Annecy and the mounts surrounding it, there begins your ascent to taste and emotions, at the table of Chef Jean Sulpice. A free-spirit, sincere, frank testimony on the luxuriant nature framing the Auberge du Père Bise.

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  • jean sulpice restaurant
Chef étoilé Jean Sulpice en cuisine

The Michelin-starred restaurant

of Chef Jean Sulpice

There are strong ties between Jean Sulpice and its terroir. On and under water, in the heart of forests, beyond mountains; the rich and fertile environment of the Savoies is a perpetual source of inspiration. A chef who cares about the rythm of nature, attentive to the seasons, driven by an irrepressible curiosity, he explores his territory as far as his desires take him. A constant search for purity, for a nature story to tell at his table. By sitting down at his restaurant, you agree to take a route of a fantastic epic that is nonetheless rooted in reality. Following the leading Chef, let the path of wonder and discovery open to you; between lakes and alpine pastures.

Recette gastronomique omble épicea de Jean Sulpice

A gastronomic cuisine

rooted in its territory

The Savoyard territory gives it rythm and life, responsible and nature-friendly, his cuisine – in his starred restaurant – expresses itself, changes, evolves on the shores of Lake Annecy. Daily research, the right measure of the seasons, the strict selection of products are essential to honour and create the most noble form of the Savoies in the plate. For a sustainable gastronomy – rewarded by the Michelin guide – the Chef can count on the local producers, passionate and committed in the search for taste, in the quest of precision. As all beings in nature form a never-ending magical ballet, he follows the tumult of his terroir. He comes to capture the most beautiful energies, singular encounters, unique arrangements; narrowing the space between earth and us a little more.

Chef étoilé Jean Sulpice cueille des herbes aromatiques
Chef 2 étoiles Jean Sulpice en cuisine
Terrasse du restaurant gastronomique au bord du lac d'Annecy
Mousse herbe et fleur du jardin, recette de Jean Sulpice
table du restaurant gastronomique
table du restaurant Jean Sulpice

Between lake and mountains

an exceptional environment

To the sound of the delicate lapping of water in the open air on the terrace, or in winter inside the restaurant, captivated by the beauty of rocks and white forests reflecting on the surface of water, you are here, at the centre of a natural, authentic coliseum. With a lover, friends or family, take a seat; your itinerary on the Alpine slopes that the Chef is so fond of begins. The gastromic restaurant of Jean Sulpice – 2 stars in the Michelin guide, 18.5/20 in the Gault&Millau guide – is in harmony with the sumptuous outdoors. Facing the lake, comfortably surrounded by the Semnoz and the Forclaz, kindly watched over by the Tournette. A fascinating panoramic view, where one does not mind not looking away, opens up to you.

Pratical informations
  • Closed weekly on Tuesday and Wednesday
  • Our restaurants are accessible to people with reduced mobility.
  • Proper attire is appreciated.
  • Please keep in mind our team : to offer you the best experience possible, both in service and in the cuisine, we ask that you arrive at the latest at 1pm at lunch, and at the latest at 8:30pm for dinner.

 

Adress : 303 route du Crêt – 74 290 – Talloires-Montmin

Phone number : +33 450 60 72 01

Email : reception@perebise.com

recette de Jean Sulpice cueillaison de Printemps
fleur emblématique de la cuisine du chef

Go off to discover an authentic culinary territory, a universe of flavours where you can freely wander through the different parts or with a more guided exploration.

terrasse du restaurant, bord du lac d'Annecy
table gastronomique avec vue lac d'Annecy
salle du restaurant gastronomique 2 étoiles
recette de haute gastronomie

At the gastronomic table, the itinerary of the Chef is intimate, personal.

Gastronomic voyage

in multiple steps

The following steps of your itinerary are a testimony, like a word, an experience of the Savoyard lands. An inspired expression arranged in raw, pure and frank plates, a starting point towards emotions. At the gastronomic table, the itinerary of the Chef is intimate, personal. An ascent to taste, through which you will encounter producers, fishermen and passionate farmers, here, everyone is magnified. Like a competitor in his discipline, Jean Sulpice is seeking to bring even higher the culmination of a sincere cuisine.

In France, less than thirty minutes away from Annecy city centre, Jean Sulpice welcomes you at his table, follow him and the variations of the seasons and flavours that come with him. Savour a rural and traditional inspired cuisine, modern and free of ambition.

At the gastronomic table, the itinerary of the Chef is intimate, personal.

Permanent homage to the surrounding nature with remarkable and essential milestone dishes like the Cueillaison – a dish declined in many ways, in harmony with the seasons – the Esprit d’un Alpage, white dome of Beaufort, a true chalice joigning the mountain pastures and the maturing cellars. The Matelote of Lake Annecy, delicious odyssey to discover the depths of the lake. The Omble Épicéa, climax of a certain harmony between forest and lacustrine elements. Or else, the Millefeuille de chocolat aux herbes, a dish where the Chef takes you to the undergrowth at the center of the plate; playing with the smell of lemon balm and mints. Like a powerful blast of a horn making the valleys of Savoyard mountains resonate, the itinerary that awaits you at the gourmet restaurant of Jean Sulpice summons the natural people of the Savoyard slopes; the wonders of a unique Alpine terroir.

Your steps will be even more enhanced by the Chemin des Vignes (a cellar book with a list of wines), carefully thought through by Jean Sulpice and his Head Sommelier Lionel Schneider – Head Sommelier of 2019 by “Le Chef” – a voyage through the Duchy of Savoie or, as you wish, beyond the Alps in other regions and vineyards. Your menu will be presented and guided by Alicia Poupeney – Head Waitress of the Gourmet Restaurant – and to keep some lightness on the last dishes, the sweet notes will be served by Kevin Ollivier – Pastry Chef of the Auberge du Père Bise.

On the terrace or indoors, at the table of Jean Sulpice it is a mirror, mixing life and its interpretations. Childhood memories brought to the heart of the plates, honest, pure and unrestrained dishes. Moments to reflect and observe the motions of the wind, water, beings on the mounts and fields. The search for savour, precise, surprising, memorable. It is at the table of the Chef Jean Sulpice, in Talloires, that your itinerary will take you to the taste of essential.

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