Le Clos des Sens

This spruce establishment in the upper reaches of Annecy is home to Franck Derouet and his associate Thomas Lorival. They fashion a culinary lineup 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 distinctive 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 wholeheartedly respect the seasons, the chef may introduce the odd carnivorous note, particularly during the angling close season. The wine list demonstrates a distinct, but not exclusive weakness for local wineries, which boast their own notebook. 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 common ethos that motivates the kitchen and front of house teams. A genuine banquet for the senses.