L’Auberge du Père Bise - Jean Sulpice
Resort hotel · Talloires ·
Lakefront hotel with fine dining, garden terrace, and suites
Lakefront hotel with fine dining, garden terrace, and suites
"A lakeside retreat in Talloires that’s an easy, scenic boat ride from Annecy, this former family home is run by Chef Jean Sulpice and his wife, Magali, with an onsite two‑Michelin‑starred restaurant, bistro, and delicatessen that make it a must‑visit in Savoie. Staying here means unwinding just 25 minutes south of Annecy with stunning views of the surrounding French Alps and Lake Annecy right at your feet, and there’s even an onsite shop for something sweet like homemade ice cream to enjoy on a nearby waterfront bench." - Lane Nieset Lane Nieset Lane Nieset is a travel writer from Miami who has lived in France for the past decade. From Paris, she covers a mix of lifestyle, wine, food, and design for publications including Food & Wine, Condé Nast Traveler, Vogue, and more. Travel + Leisure Editorial Guidelines
"A charming lakeside town on Lake Annecy, known for its exciting shops, boulangeries, and cafés. It hosts the annual GlaGla Race and offers stunning views from nearby Col de la Forclaz. Talloires is also home to the two-Michelin star L'Auberge du Père Bise."
"As rooms developed by a MICHELIN Starred restaurant within the One Key selection, it rounds off and extends the gastronomic experience." - The MICHELIN Guide
"l’Auberge du Père Bise (Talloires) is part of the One Key selection." - The MICHELIN Guide
"Steeped in French gastronomic history, this unique lakeside restaurant—completely refurbished by Magali and Jean Sulpice—sits on the shore of Lake Annecy in Talloires Bay, a near-Eden with a Corsican feel, with views that take in the Château de Duingt and the Roc du Chère. The house’s pastoral dishes reflect an herbalist chef’s contemplative nature and a deep connection to the surrounding elements. Sulpice works only with enthusiasts—artisans he also considers artists—embracing a sustainable, local philosophy grounded in respect for the living world, and he actively combats waste and overconsumption in daily practice." - Georges Rouzeau
