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Le Clos des Sens

Le Clos des Sens, 13 Rue Jean Mermoz, 74940 Annecy, France
17.5/20
 Prestige Restaurant
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© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
© Matthieu Cellard
13 PHOTOS
Location
Annecy-le-Vieux
Chef
Franck Derouet
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities, Accommodation, Garden, Private Parking
Style
Elegant, Exceptional setting, Romantic
Budget (€)
Indicative price per person (excl. drinks)
168 to 288

Gault&Millau's review 2026

17,5/20
Prestige Restaurant
The days of “cooking out” are now a thing of the past. Gone are the hype and fanfare surrounding a cuisine that, in its early days, was defined primarily by the absence of meat. The idea had real power; today, it is merely a starting point. Thomas Lorival and Franck Derouet have transformed this promise into a vibrant, personal, and deeply Alpine dining experience. The grand celebration menu showcases it to the fullest. Nothing is showy; everything is geared toward pleasure, with that rare sensation of a menu that flows seamlessly, driven by genuine generosity and a very sure sense of rhythm. In the dining room, Thomas Lorival leads a young, cheerful, and passionate team that enhances the meal without ever weighing it down. The same thoughtfulness is evident in the food-and-beverage pairings: here, there’s no need to distinguish between wine and non-wine options. Creative beverages find their natural place and elegantly extend the remarkable work done on the sauces. After a series of very successful appetizers, the freshly picked beans, tied in bundles, arrive with peppery nasturtium, mint, mustard, and ginger-spiced sérac cheese. It’s precise, fresh, straightforward, and above all, delicious. Next come the lake crayfish, accompanied by meadow cumin—caraway picked on the slopes of Mount Charvin. It complements their delicate flesh, enhances their richness, and adds remarkable intensity. Then comes a masterful fennel dish. We’ve seen it raw, roasted, charred, smoked, or candied; here, the spruce changes everything. Its almost minty freshness redefines the vegetable, gives it a crisp, clean edge, and transforms a ingredient that has become a staple of fine dining into a true signature dish. The mountain trout continues the journey, carried by a verbena butter that provides just the right amount of creaminess and richness. But the highlight is the artichoke heart with basil. The plate is spectacular, almost painterly, but above all, incredibly flavorful. Alongside it, a basil siphon complemented by a reduced and caramelized artichoke delivers a sauce of staggering depth. Without meat, without a full-bodied sauce artificially added to create depth: the execution is remarkable. It’s one of the most memorable dishes I’ve tasted here in a long time. The lacquered féra, accompanied by a sauce made from grilled fish bones, rounds out the savory course with the same precision. The cheese platter featuring cheeses from our mountain ranges holds its own perfectly. The desserts, on the other hand, seem almost too understated after such a spectacular display: a melt-in-your-mouth pear with bay leaf that evokes a Tarte Tatin, followed by a light and airy tart made with burnt bread, featuring roasted notes of brown butter. On the other hand, the sage-flavored ice cream served next almost deserves to be served in an XXL size: it has the makings of a truly great dessert. Le Clos des Sens is no longer a concept restaurant, but a place of flavor, ingredients, sauces, and emotions. It’s an establishment that continues to surprise, offering one of the most compelling value-for-money experiences on Lake Annecy.

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Map — Le Clos des Sens
Le Clos des Sens, 13 Rue Jean Mermoz, 74940 Annecy, France
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Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
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People
  • Franck Derouet
    Franck Derouet Chef
    Franck Derouet Franck Derouet Chef
  • Pierre Goubil
    Pierre Goubil Pastry Chef
    Pierre Goubil Pierre Goubil Pastry Chef
  • Thomas Lorival
    Thomas Lorival Chef de service
    Thomas Lorival Thomas Lorival Chef de service
  • Anne-Sophie Vincent
    Anne-Sophie Vincent Chef de service
    Anne-Sophie Vincent Anne-Sophie Vincent Chef de service
  • Thomas Lorival
    Thomas Lorival Head sommelier
    Thomas Lorival Thomas Lorival Head sommelier
  • Daphnée Extrassiaz
    Daphnée Extrassiaz Sommelier
    Daphnée Extrassiaz Daphnée Extrassiaz Sommelier
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