1er Mets

74000 ANNECY
12/20
 Gourmet Restaurant
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Chef
Nicolas Mouroux

Gault&Millau's review 2026

Nicolas Mouroux has turned his bistro into a tapas bar, giving him additional freedom, creativity and fluidity. The catalog of small plates is therefore vast, with grilled octopus, tuna and mango carpaccio, scallops with celery risotto, foie gras with corn cream, plancha-style razor clams with chimichurri sauce. And because he's a chef first and foremost, he also offers some of these dishes in restaurant format, as well as well-made desserts like chestnut tiramisu.
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People
  • Nicolas Mouroux
    Nicolas Mouroux Chef
    Nicolas Mouroux Nicolas Mouroux Chef