Le Restaurant

Le Restaurant opened in 2024 in the heart of Annecy as a bistronomic project that magnifies products from the local terroir without artifices. The kitchen operates on an ultra-short supply circuit with a commitment to zero waste, transparency of provenance and close collaboration with local farms, piscicultures, beekeepers and producers, and it promotes local partnerships and producers as central to the dining experience. The house also conducts consulting and public culinary demonstrations, offering bespoke accompaniment and masterclasses. The venue occupies a heterogeneous space combining a bistronomic dining room and the attached tasting cellar and épicerie Le Cellier, fostering a climate of sharing and conviviality; a terrace faces the centre of Annecy. Le Cellier sells products sourced or produced by the team and offers Click & Collect for take-away purchases. The cuisine is contemporary and accessible, focused on seasonal produce and executed with bistronomic techniques to highlight local meats, freshwater fish, vegetables and artisanal regional products. Head chef Michaël Riss returned to Annecy to create the project, brings 18 years’ experience working with numerous starred chefs and has assembled a tight‑knit team to realise the concept. The house offers fixed‑price multi‑course and an à la carte selection that changes with seasonal produce, including a 2 Steps / 3 Movements lunch, a 4‑course "Menu Détente" and a 6‑course "Menu En toute Détente"; specialties include Truite de chez Petit, Saumon de fontaine de chez Murgat and seasonal vegetable and terroir‑based preparations.