Franck DEROUET

Chef : 1 restaurant A true globetrotter, chef Franck Derouet set up shop at Le Clos des Sens in Annecy in 2011. He will become the owner in 2023.

Presentation

Franck Derouet vividly remembers the choice he made: "At the end of my ninth year, we were given career guidance cards listing jobs I didn't even know existed. His grandmother ran a truck stop and had passed on to the whole family her desire to bring people together around a good meal. So, the young teenager naturally enrolled at the Saint-Quentin-en-Yvelines hotel school. In 1987, with his BTH in his pocket, he sharpened his knives at the Intercontinental Hotel in Paris. For seven years, he familiarized himself with the basics of classic French gastronomy.

"In 1995, he crossed the English Channel to work at the Intercontinental Hotel in London, before venturing to Brazil and Portugal, where he joined the brigade at the Four Seasons in Lisbon. On his return to France, he joined Georges Blanc's brigade in Vonnas (Ain), where he was appointed rotating chef in 2001. "In the three years I spent with him, I learned everything from bistronomy and gastronomy to creating menus for Singapore Airlines and writing books. "After three years, Franck Derouet was once again dreaming of getting away from it all. He then took up a position as executive sous-chef at the Hotel Arts in Barcelona, before becoming executive chef of the Ritz-Carlton Tenerife, which he opened in 2010.

"In 2011, as I got older, I started to think about settling down." The chef sets his sights on the hotel-restaurant Le Clos des Sens, in Annecy, owned by Laurent and Martine Petit, with whom he shares the same philosophy of gastronomy. "In 2015, Laurent Petit decided to turn exclusively to the short circuit, and more precisely to plants and the three lakes that surround us: Lake Annecy, Lake Bourget and Lake Geneva. In 2023, Franck Derouet bought the restaurant in partnership with Thomas Lorival (Restaurant Manager of the Year 2022). A sign that the chef has succeeded in maintaining the quality of the establishment, Gault&Millau awarded it a 16.5/20 rating in its very first season.

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