Restaurant in Talloires by Chef Jean Sulpice

Le 1903

Tucked away in one of the most secluded parts of Lake Annecy, Le 1903 is the second restaurant of chef Jean Sulpice at the Auberge du Père Bise. A characterful address, facing the Bay of Talloires, where guests can discover a different expression of the chef’s cuisine.

Stage 1.

An Intimate Table on the Bay

Le 1903 Restaurant

Nestled in the quiet inlet of the Bay of Talloires—one of Lake Annecy’s most discreet natural coves—Le 1903 is the second gastronomic restaurant of chef Jean Sulpice, named after the founding year of the Auberge du Père Bise. Designed like a winter garden terrace, a striking glass canopy follows the shoreline’s curves, overlooking the small harbour and offering an exclusive view of the bay and its charming old pier.

The Belle Époque–inspired décor nods to the Riviera style with opaline globe lamps, touches of brass, and antique mirrors, while also subtly reflecting the surrounding nature through hints of green, wood, and terracotta. With limewashed walls, velvet banquettes, rope chairs, beautiful stone and turned wood tables, walnut furniture, and lake-hued ceramics, the space creates a refined, calm, and serene atmosphere—perfect for enjoying special moments with a view of the lake.

Practical information Book a table

Stage 2.

Gastronomy from a Different Perspective

Terroir and Tradition

More than just an introduction to the alpine haute cuisine of the two-Michelin-starred restaurant at the Auberge du Père Bise, Le 1903 offers a culinary escape in its own right. Here, chef Jean Sulpice serves heartfelt cuisine focused on sharing and tradition, showcasing the richness of French culinary heritage through generous, refined, and inspired dishes: parsleyed snails, crayfish tail gratin, lake fish in bread crust, soufflés, and more. This more accessible experience features an elegant menu full of emotion—reviving memories, telling stories, and creating new ones, all through the lens of terroir, iconic Auberge dishes, and timeless French gastronomy. Like a gourmet getaway on the shores of Lake Annecy.

Wine List, A Journey Through the Vineyards

At Le 1903, the new wine list—complementary to that of the two-Michelin-starred Jean Sulpice restaurant—was designed as an oenological travel journal, showcasing the great wine regions and the house’s favorite winemakers. It gives special attention to the wines of Savoie, with selections inspired by the historic duchies of the region, including many references from Switzerland and Italy. More renowned regions, such as Burgundy and the Rhône Valley, are also well represented—delighting lovers of prestigious labels. Among the unique features, the menu includes two non-alcoholic creations specially developed for Le 1903 using local grape varieties: “Chen’non blanc”, made with apple, homemade chamomile syrup, verjuice, and iced tea; “Non Deuse”, crafted from blueberry, strawberry, Darjeeling tea, and Sichuan and Sarawak peppercorns.

Crayfish gratin

Florent Capretti - Fisherman

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