Le Bouillon

Le Bouillon is a small modern bistro in Annecy practising "cuisine de proximité" — a market-driven, seasonal approach built on fresh local produce from the Pays de Savoie. Opened in December 2015, it is recognised by Gault & Millau and selected by Michelin; producers and cheeses are highlighted in collaboration with local specialist Pierre Gay. The house pairs a vagabond culinary background with a firm commitment to local sourcing and weekly-evolving menus served with warm, precise bistro conviviality. An intimate, sober and warm dining room suits couples, friends and families; the small-scale space was renovated in March 2023 and the décor is contemporary, well-kept and rather chic. The kitchen offers creative, contemporary market cuisine that evolves with the seasons and spotlights fresh Savoie producers; vegetables occupy the centre of plates while selected fish and meats also feature, and the short, seasonal carte follows weekly market inspirations with a regularly available creative vegetarian choice. Chef Mathieu Chauvin trained at the lycée hôtelier of Moûtiers, worked in England, in Lyon (including Paul Bocuse's brasserie) and in New York in the brigade of Daniel Boulud, and he returns regularly to local markets and producers to source ingredients. Specialities: scallop tartare with miso-jalapeño, cucumber and sesame; braised veal chuck with coffee-infused reduced jus; roasted pollock fillet with white butter sauce and trout roe; roasted veal filet with morels; vegetarian couscous with preserved lemon, coriander and house harissa; ballotine of foie gras with hypocras and apricot-ginger chutney.