The story
Restaurant Jean Sulpice sits at 303 Route du Port in Talloires-Montmin, on the shore of Lake Annecy, and holds two Michelin stars (2026). The modern cuisine here is Alpine in every direction, built around the lake, the forests and the gardens of Savoie.
Sulpice is a Savoyard who climbs, cycles and ski-tours between services, and he says his cooking follows the same instinct. Menus run to six or eight "explorations". Fera from Lake Annecy shares the table with forest game, garden herbs, wild plants, Savoie chocolate and saffron. The lake fisherman Florent Capretti is one of the named producers behind the plate.
The Auberge's second table takes its name from the year the house was founded. It sits behind a panoramic glass wall above the small harbor, in the manner of a winter garden. The cooking is looser and more traditional. One visit turned up a lake crayfish tail gratin with Nantua sauce, grilled fera with a chorizo fumet and peas, and a Marjolaine du Père Bise, the old house cake of kirsch, praline and chocolate layers.
Chief sommelier Maéva Rougeoreille oversees a cellar of about 30,000 bottles and 5,000 references. The Livre des Vins opens with Champagne and the Alps, then moves through lakes and mountains of the world, French classics, large formats and wines by the glass. It earned a Wine Spectator Best of Award of Excellence in 2024.
Recognition
Ambience
Details
History
Excellent cooking
As busy as he is bringing some glory back to the Auberge du Père Bise’s legendary culinary coat of arms, Jean Sulpice still managed to equip it with a mighty bistro. Expect a brasserie ambiance inside (bistro tables, light leather benches, copper suspension lamps), and views of the boats from the terrace, which provide the setting for his homage to the local terroir . For us, on this evening in the middle of the heatwave: a classic, light lake crayfish tail gratin, with a flaky crust judiciously twisted into pieces for dipping in the Nantua sauce; fera fillet caught in the same lake by Florent Capretti, simply grilled on the plancha and seasoned with a chorizo fumet and a few peas; before an enormous slice of a deliciously old-fashioned Marjolaine du Père Bise, a Belle Epoque cake with three layers (kirsch, praline and chocolate) separated by hazelnut cookies. // A.S.
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