Là-Haut

Là‑Haut is a gastronomic French restaurant conceived by Maxime and realised after his meeting with Jean‑Baptiste, reflecting a shared passion for hospitality and good food; it presents a modern, refined approach to composed, seasonal dishes. The restaurant holds a Michelin Bib Gourmand (2025) and offers personalised gift vouchers specifying amounts or menu options. The restaurant occupies an atypical fourth‑floor space in the heart of Annecy, offering a warm, welcoming ambience and a distinctive arrival experience; guests reach the dining room by stair or elevator during opening hours and the interior is intimate and carefully styled. The kitchen showcases regional elements — an assortment of Haute‑Savoie cheeses, carefully prepared seafood and meats — and employs classic techniques such as fricassée and delicate bouillons; the menu comprises a midday "Menu affaire", multi‑course set menus, à la carte options and a small optional Trou Normand. Specialties include Foie Gras poêlé, Chutney de pommes et jus au cidre; Noix de Saint‑Jacques sur la plancha; Skrei cuit à la plancha; Épeautre, bouillon fraîcheur citron; Noix de veau, effiloché d'épaule, Nuage de pommes de terre et champignons; Risotto crémeux à la truffe noire Melanosporum; Profiteroles de Là‑Haut, Sauce chaude au chocolat.