Auberge du Père Bise - Jean Sulpice
303 route du Port, 74290 Talloires-Montmin, France
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
15 PHOTOS
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
© Franck Juery
Practical information
- Location
- Talloires-Montmin
- Chef
- Jean Sulpice
- Cooking
- Gastronomic
- Services
- Access for people with disabilities, Accommodation, Children's Menu, Pets allowed, Private Parking, Valet parking
- Style
- Elegant, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
170 to 300
Gault&Millau's review 2026
18/20
Prestige Restaurant
To say that Jean Sulpice is a perfectionist is an understatement. Some chefs opt for a set menu out of convenience, to better manage their supply chain by limiting the customer’s choices. In the case of the 2018 Chef of the Year, it is above all a matter of rigor and the need for control. Three appetizers, two main courses, one cheese, and two desserts rotate throughout the entire season, becoming increasingly perfect with each service—cooking, gravies, and sauces executed with extreme precision, without a single nanogram of improvisation. The curious diner, who loves diversity and whimsy, may be left wanting. But the distinguished clientele of this legendary lakeside restaurant, who indulge themselves once and for all, ensure an occupancy rate that is also close to perfection. With service that is, of course, well-orchestrated—since the same dishes are served with the same script for three months—not a single drop of sauce spills over: the perfectly balanced tomato and gentian variation, the féra, and a spellbinding broth scented with lovage; the selection of vegetables beneath a velvety calament (like a sabayon, as emulsions take center stage among the accompanying sauces), char served two ways—pan-seared on one side and as a tartare with a remarkably precise and robust sorrel purée—veal sweetbread with veal jus and Béarnaise sauce, spruce replacing tarragon, followed by a lovely, fresh dessert of rhubarb, fennel, and absinthe. In his own way, Jean Sulpice is like a painter who depicts the same subject every day, pushing his brushstrokes to the very limits of technical precision. Heraclitus’s bather never bathed twice in the same river, because the water was renewed every day: here, the river remains the same, but the bather is never the same, which creates a reversal and offers a rare and fascinating perspective. Excellent bread from the baker in Talloires, a vast cellar of wines from around the world offering every possible choice with nearly 3,000 labels, including vertical tastings of Petrus, Margaux, Latour… aptly described by sommelier Maeva Rougeoreille.
Map
OPENING HOURS
- MON
- TUE
- WED
- THUR
- FRI
- SAT
- SUN
Menu
A la carte
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