My cuisine is the expression of singularity, generosity and character.
Peak season(01/07-31/08): every evening between 7.30 p.m. to 9.30 p.m. Off season (01/0-30/06 & 01/09-30/10): from Wednesday to Sunday 7:00 p.m. to 9.00 p.m. Low season (09/02-30/05 & 01/10- 09/11): from Wednesday to Sunday, 7 p.m to 9p.m. Saturday and Sunday 12 midday to 2:00 p.m Bistronomic menu is available for luncheon (01/06-30/09) A casual chic dress code applies.. Our bistronomic restaurant will be exceptionnaly opened on May (1st to 4th, 8th to 11th and 29th till June1st) For everyone's happiness, we are very sorry but we do not accept animals in our dining rooms of our hotel. They are more than welcome to accompany you in our terraced outdoors restaurants in summer.
The Abbaye de Talloires is situated in a unique place where the scents of the mountain's meadows, the herbs from our garden and the clear waters of Annecy lake, inspire our chefs daily. Our Head Chef, Yohei Hosaka creates dishes from recipes and ideas seeped with rich flavours, spices and seasoning. He is a master crafter of sensual taste, using quality products that suits everyone's palate. Charly, our Head Sommelier, will happily impart his passion for fine French wines with you. Every recommendation from him, will be right for you, and every wine food pairing is individual. Our prestigious wines have been selected by our esteemed Charly who has one the best "wine noses" in the business.
Be seduced by a unique gastronomical experience proposed by our talented Head Chef Yohei Hosaka, with an elegant and devoted service you will spend an exceptional moment in a rare and unique place.
RESERVE your TABLE RESERVE a GOURmet stay
« I like the delicate minute detail of my dishes»
Encounter a history of seasonal products that are found kitchens that takes you to the heart of "Food Savoie" DISCOVER OUR HEAD CHEF AND HIS TEAM
Heritage of the monks, the Abbey’s herbs garden has always been cultivated with the same care. The garden provides fresh and dried seasonal aromatic aromatic plants that enhance the dishes of our Head Chef Yohei Hosaka and our cocktails de création from our Bar Manager Aurélien Mayer.
Do not hesitate to stroll the formal herb gardens and pathways of the Abbey.
The vegetable garden as well as "Jardins à la Française" are a permenant invitation for a visit.
This title results from the joint desire of the state of France and industry professionals to identify and promote restaurateurs who have recognized professional skills and who are committed to working with raw, essentially fresh products.
Since 2007, the title of Maître Restaurateur is an official recognition that values know-how and good practices. It is the only quality label issued by the state of France The desired objective is twofold:
Maître Restaurateur quality is therefore a guarantee of cuisine prepared on site with quality raw products by a team of catering pressionals.
The dishes offered must be diversified: at least 4 starter dishes, 4 main dishes and 4 desserts. Additionnally, as one off suggestions, at least, either one starter, one main course or one dessert will be renewed daily.
The title of Maître Restaurateur is issued for a period of four years by the Prefect of the department and which The Abbaye de Talloires has had renewed for the second time for the gourmet restaurant.
For more details: www.maitresrestaurateurs.fr
With a breathtaking view of Lake Annecy and surrounded by the mountains, the Abbaye of Talloires and its gourmet restaurant offer you an extraordinary culinary experience led by chef Hosaka who draws inspiration from daily life of Annecy and her surroundings. Taste gastronomy with you feet in the water where luxury and nature live in perfect harmony.
Our Head Chef Yohei Hosaka combines delicate cuisine full of flavours that suit the most refined palates. His signature dishes are both creative and innovative. Yohei takes you on a culinary journey that allows you to taste products from the lake and market gardeners of Annecy.
Alongside Yohei Hosaka, our Pastry Chef Isabelle Mottier produces fine desserts. Simple, sublime and succulent like the fruits and the vegetables they are created from. These perfect desserts are heavenly.
Very warm welcome, refined "Couleurs de Cézanne" menu which combines flavors and presentation. Very professional sommelière and staff with good service
April, 2024
A historic hotel with an amazing view Marvellous location, beautiful historic abbey converted to a luxury hotel, dinner was divine, we had the Menu Excellence with wine pairing and every course was delicious. The views are spectacular, wonderful to sit outside for a drink overlooking the lake of an evening.
TripAdvisor, May 2024, Sandra, Brough
A place for gourmets We had dinner at this restaurant three times and we never regretted it. The menu is limited, but the choice is sufficient to suit everyone's taste. The dos de cabillaud and the omble Chevalier were fresh and excellently prepared. AMong the desserts, we particularly liked the pomme de Savoie, but the surprise du sommelier was a standout.
TripAdvisor, September 2023, Janbecaus1