1903
"At the 1903 (the year the Auberge du Père Bise was established), Jean Sulpice rolls out the house signature dishes and new takes on regional classics: gratin of wild crayfish tails "with a difference"; Annecy lake trout caught by Florent Capretti, carrot tops, pesto and a sorrel sabayon; Chartreuse flambeed chocolate and a blackberry sorbet... The particularly attentive waiting staff will guide you through the treasures of the cheese cellar. The superb rotunda with floor to ceiling windows overlooks the mythical bay of Talloires." - Michelin Inspector
