The elegant blue façade of this inn looks out across the picturesque shore of Lake Annecy. In these idyllic surroundings, virtuous chef Marc Veyrat conjures up gastronomic marvels such as «escalope de foie chaud au pain d’épice aux huit arômes» and «coquilles Saint-Jacques et ris de veau au petit lait de coquelicot». Rediscover the flavours and aromas of the Alpine pastures and savour the finest local vintages. After having gained a well deserved reputation for his imaginative baroque cuisine, single and talented, Marc Veyrat persists more traditional than ever, adding strange ingredients to his never ending imaginative cooking, especially adding herbs and roots; vegetables that it seems God only planted for him... His classic still are: Féra du lac, filet de bœuf-armoise, pigeon-lait de berce-fidés. And the new additions: Gelée aux arômes de lierre-noisette concombre, ravioles de légumes-sushi. Sur le lac, les chambres «savoyard grand chic» where he has given up the Lebanese style…
When the contemporary and the traditional come together on the banks of Lake Annecy, the charm of the hotel and the culinary creations enhance the poetry of the setting. Marc Veyrat, the plant magician, conjures up cuisine of the 21st century. "Oeuf poché, muscade, oxalis", "foie gras en folie de Mikado" are just some of the flavours which are as unforgettable as the memory of a person, a place, a life or a passion.