Le Clos des Sens

74940 ANNECY

16.5/20
Remarkable Restaurant

13 PHOTOS

Chef Franck Derouet

Cooking French | Gastronomic | Signature cuisine

Services Accomodation | Disabled access | Garden | Private Parking

Price Indicative price per person (excl. drinks)

158€ à 288€

Gault&Millau's review

16.5/20

Remarkable Restaurant After the thirty years during which Laurent Petit raised this pretty house in the heights of Annecy-le-Vieux to the top, the young team he trained with patience and passion takes up the torch. It's not all plain sailing for Franck Derouet, who has to make history shine while gradually making his own mark. Fortunately, he is supported by the excellent work of Thomas Lorival (Restaurant Manager of the Year at G&M 2022), who is poised, enthusiastic and didactic, along with a very good, dynamic and motivated team, to defend this "lake and plant" cuisine. This doesn't quite define a cuisine, but it does outline its natural contours, evoking the effort of diving into a beneficial environment. The beginnings, like the first plates - the beautiful horseradish and garum-coated féra, the crayfish or the melting leek with a well-presented sauce - recall the fundamentals of Le Clos, these marked acidities, these powerful, even insistent flavors, on first-rate products (and if necessary, we grow lemongrass in the garden!). The vegetal curry that accompanies the char or the pleasant work with fennel show the same desire to seduce, before a dish that seems to us to be the foundation (keeping the spirit while innovating), the perchettes with these two sauces, saudachi and mondeuse, for the same universe of flavors and textures, with a light and welcome fried crispness. Desserts, for the moment, are a little more timid, but just right in taste (redcurrant and rosemary, very good blackcurrant sorbet with goat's milk...). The cellar, very well stocked in the region and vast in others, is commented on with passion and erudition by Thomas Lorival.