Restaurant gastronomique Jean Sulpice

I have travelled the world extensively over 40 years. I ate at all restaurants ranging from pop & mom’s to Michelin three stars. This is my honest review of the two-Michelin-starred Restaurant Jean Suplice in Talloires next to Annecy Lake. We had the pleasure of enjoying a work team lunch on a beautiful sunny day at this exceptional restaurant. The view over Lake Annecy from the terrace is simply breathtaking — a perfect setting for such a refined culinary experience. The service was kind and professional throughout the meal, with just a minor delay at the very beginning when it came to the first round of drinks, but otherwise everything ran smoothly, with attentive explanations and a warm presence from the staff. The tasting menu was a true journey of creativity and regional finesse. It began with a delicate tomato amuse-bouche, followed by a perfectly cooked crawfish dish infused with saffron and tarragon from the Savoie region. The dish was presented with an elegant thermal reaction, creating a beautiful smoky visual effect at the table. Next came a vegetarian creation featuring seasonal summer herbs and calamansi, followed by two exquisite mains. The first featured local ferra from the lake, paired with romaine and chard in a rich and beautifully layered sauce. The second was a poultry dish, showcasing three different cuts prepared in three distinct ways, elevated by a delicate verbena-infused jus — truly remarkable. The cheese course reinterpreted the classic Beaufort tart with a creative twist, accompanied by paper-thin slices of alpine cheese and fresh bread. We were then treated to a refreshing pre-dessert with fennel, rhubarb, and absinthe, followed by the grand finale: a dessert based on strawberries and spruce — a surprising yet delicious combination. The meal ended on a high note with delightful petits-fours, especially a memorable blackcurrant tartlet, served alongside our coffee — which we enjoyed at a table right by the lake. It was the perfect way to close the experience. I even heard that some colleagues took a quick dip in the lake after the meal — a rare treat on such a warm and sunny day. Truly a memorable experience in every respect: location, food, service, and ambiance.

A once-in-a-lifetime experience. Everything was superb: the setting, the food, the wine, the service. My daughter and I were celebrating birthdays (with my son in law) and we had the eight-course menu (which, with surprises at the start and petit fours after, felt more like 12 courses). From the moment we arrived, we were made so welcome and our lovely, discreet, charming servers spoke to us in English - which was very kind. We had a perfect, quiet table with a view of the lake. Other reviewers have mentioned the food in detail. A couple of particular highlights for me: the vegetable course, the petals of tomatoes, the moss course and the spinach parcel. My daughter and son-in-law shared a wine pairing which they found to be a wonderful, revelatory experience (especially the 'orange' wine and the beer). And I adored the unique crockery used: it truly complemented each dish. And we were given an additional dessert to mark our birthdays with a fiery liqueur around a chocolate core. AND we had a visit from Jean Sulpice himself. We finished our amazing meal sitting by the beautiful lake side, in the sunshine, nibbling petit fours. I have questioned in the past if two Michelin stars could actually translate to an experience worthy of the price. Could simple ingredients actually be made that amazing? Answer, in this place, yes, they can. We will always remember this experience. My thanks to everyone who made it special.

Staff is excellent, food is good no debating that. Price is very high even when accustomed to Swiss prices. The room is beautifully decorated. The dishes are all tailored to the food. All in all a great experiential evening.

We went to the bar. Service was excellent. The dishes were very well presented, but sizes were tiny. Prices as if huge portions. The view fantastic, but we are not going back. I don't mind paying for good food, but I hate getting food the size of a thimble.

Beautiful place , we had coffee and sweets , it was excellent and the view was nice , staff was attentive and nice 👍

Un dimanche midi en amoureux. Moment inoubliable. Le cadre, les plats, le service, tout était parfait et nous à permis de passer un après-midi d'exception. Les plats sont d'une finesse rare, élégants et très goûteux. Mentions spéciales à la tomate / gentiane, la cueillette d'été / calament, la volaille verveine (la boulette d'abats 😍) et le dessert fenouil / abricot / absinthe. Le personnel est très sympathique et professionnel, et nous avons pu échanger un petit moment avec le chef. Bravo 👏

Tout est parfait. Nous sommes venus 3 fois. 1 fois au 1903 et 2 fois à la table gastronomique. Le chef Jean Sulpice est d’un professionnalisme hors pair. la seconde fois il nous a réalisé un menu différent aussi délicieux que le premier. L’établissement est exceptionnel et le tarif est en adéquation avec la prestation. Nous reviendrons découvrir les prochains menus adaptés aux prochaines saisons avec grand plaisir. Merci beaucoup pour ces agréables moments.

Un souvenir inoubliable que cette découverte de l'Auberge du Père Bise. On ne saura que répéter les louanges sur ce cadre enchanteur, pieds dans l'eau. Puis le voyage culinaire fin, inventif, autour de divines surprises: nous redécouvrons ce que peut être une tomate, des pleurotes, des langoustines , le sabayon le plus aérien qu'on puisse imaginer , parfumées par les herbes de montagnes alentour. Le travail de haute volée du chef Jean Sulpice, et la gentillesse du personnel, ont contribué à rendre cette journée inoubliable, à mes parents de 95 ans, et à moi- même. " Que de beaux souvenirs pour nous ", à dit mon père. Rien que pour ça, que tous en soient remerciés.

The 1903 Bistro of Auberge du Pere Bise is quite a special experience in one of the most pristine settings one can imagine. If anyone is near Annecy, this is a must see and experience kind of place. The drive to Talloires unfolds the unique and aesthetically pleasing treat one will experience on the palate and via the olfactory senses. This is a mini empire of cuisine excellence. There are two restaurants co-located, the 1903 Bistro and the actual Auberge du Pere Bise restaurant under the young Chef Jean Sulpice, both rated two stars by Michelin. There is also a bakery located at the premises and one's appetite will be thoroughly whetted with pastry chefs walking between the restaurants and bakery as you approach and enter. You will understand this is a high end affair with well heeled and attired understated folks exiting their vehicles for valet parking. The nearby pristine Lac du Annecy and surrounding mountains along with the picturesque village of Talloires complete this picture meeting your eyes before you take a step into this calm 1903 Bistro. This was my second visit to Talloires and this time I was treating my family friends to lunch for spoiling me in the Spring of this year and so often over the decades. We had a reservation and they seated us at a large round table along the curvilinear windows that look out to the curvature of Talloires along the lake and the lake itself toward the opposite shore and mountains beyond. Oh yes, this is a special experience! My appetizer was a crudite not made of vegetables, but of a long toasted bread stick for dipping in a rich and creamy seafood type sauce. Then came my entree consisting of a local fish from the Lac du Annecy called a Fera, related to salmon and trout, on a bed of vegetables with a creamy sauce spooned over the fish by the ever attentive and refined waiter appropriate for such a place. I chose a Rose from the Provence that was fruity, floral and fragrant. I believe we consumed two bottles of that elegant Rose, which paired well with everyone's selections as well as this magnificent dessert made of grapefruit meringue and sorbet. What a cap to the experience, but wait, there's more. They complimented the table with praline tartlets that sent us into orbit and let me go home with two. That bakery is no joke! You will pay for this experience at around a hundred dollars per person, but you will never forget the experience, which does not have to end upon payment. All credit cards are accepted here, particularly if you experienced many places in France not accepting Amex. You can stroll outside and enjoy a cigar waterside, which the family indulged me as I sipped on cognac and enjoyed a Siglo VI. You can stroll around the lake if you please, which I have done. If there is any shortcoming, it is the somewhat sparse servings that often come at this price point. You leave satisfied and satiated, but your appetite will soon resurrect itself. Four and a half beautifully experienced stars!

Absolutely stellar in every way. The 1903 bistro is exactly the same high 2 star Guide Michelin quality as the smaller restaurant on the premises. Service is commensurate with the excellent quality of food, wine list, and experience. Do not miss this restaurant and hotel in Talloires!

My neighbors in Denver recommended Pere Bise as their favorite restaurant in France. He was in charge of the airport in Paris at the end of WWII 2, so he traveled frequently to Talliore just to enjoy the view and the food. So on a journey to France in 1989, I stopped, spent the night and had a wonderful meal. I'm sure it is better than ever. I'd love to return. What a special spot on the planet.

Lunch at Le 1903 (bistro). Wonderful staff- particularly MaryLou. We were greeted by a polite gentleman as we walked in for lunch. We had no reservation but got lucky and they got us a table in the shade facing the waterfront. We had our son which they welcomed too. Nice touch! We are at the Bistro after walking through the peaceful town. We spare no expense with food- and we're so happy with the creativity of the chef. Husband is vegetarian, I am not, brought our 13 yr old who also has a keen palate. They were so kind and friendly, chatted with my son and suggested excellent wine pairings for us. Not at all pretentious - rather they were inviting, friendly with polish. We had starter then the main course. I had the Pike perch white fish, wonderful on a summer day with wine. My husband had perfect egg which he marveled at the preparation- 45 min cooking at 60F. Son had Saddle of Lamb. We finished with dessert. The wine was amazing - I purchased a bottle to take back to our cottage. It is pricey- but so so worth the experience. I will definitely return for fine dining in the evening when I return to Talloires.

I have been coming to Pere Bise since I was a child, in the late 1960s. It is a tradition of my family to eat there, the way other families have the beach in summer, the cabin on the lake, or the annual ski trip. Expect no objectivity in this review therefore; it is not possible for me. I'd like you to believe me, because I want this restaurant to do well, but there's nothing I can do to remove my profound conflict. It has gone through many changes over the years, but three things haven't changed: the setting, the atmosphere, and the commitment to the cuisine. The setting is what you can see in the pictures, spectacular hillsides, a beautiful village, the cleanest lake in Europe, and towering over all from the east, the first line of the French Alps in all all its stone fury, les Dents de Lanfon, le Lanfonnet, and the immensity of Tournette, blanketed in snow most of the year. The atmosphere, though, is hard to know until you get there. The village, the lake, the auberge, are elementally peaceful. The way the spot sits on the lake, the way the building sits on the lot, the way the guest feels in the restaurant and the rooms. It is, by origin, an "auberge," an inn, a place you are meant to find shelter on the road. From my earliest years, the Bise family, with Charlyne Bise as impeccable host, and her husband Francois, and later her daughter Sophie, as chefs, welcomed their occasional visitors as the most welcome guests, and their regular visitors as family. And by then, the restaurant already had three quarters of a century of history, won through a commitment to good food. It won fame in France in the 1950s when Francois' mother, Marguerite, became the the third woman ever to earn a Michelin three star rating ("worth a trip") and Francois won the third star again in the 1970s. The food was for the longest time the pinnacle of French old school cooking. I can still summon the flavors in my mouth now, most vividly the chicken (poularde de Bresse) bathed in tarragon sauce. I won't list all those dishes now, though, since you mostly can't order them any more. In the fall of 2016, we heard the family had decided to sell the restaurant. I raced there to have a few last meals as a souvenir, nostalgia and sadness. I was happy, therefore, to hear they had sold to an aspiring chef, Jean Sulpice, who had already earned two stars, and who would be maintaining the restaurant's identity intact, "Auberge du Pere Bise - Jean Sulpice." We returned to sample the new fare at the beginning of April. Jean and his wife, Magali, have redecorated very nicely, kept the welcoming atmosphere, and recommitted the institution to the highest standards in French cooking. Jean Sulpice' skill and creativity have re-earned the restaurant a second star. His cooking focuses on several themes, preeminent among them local ingredients, local herbs especially, mountain cooking, and freshwater fish. All are hard to do and he does them very well. The ris de veau was wonderful, the lamb tasty, the steamed fera delicate, but the dish that has stuck in my mind the most was the veloute de chataignes, parmesan et truffe noire. Effectively a warm chestnut pudding, with a few more flavors added, included toasted pieces of truffle, with the mildest possible truffle flavor. Another, not a dish but a tiny "amuse bouche," was boeuf "Montbeliarde" marine aux herbes. Merely a sliver of partially dried beef wrapped around a tuft of different herbs. The treat was the herbs, wonderful flavors. Another thing to note is the cheese tray, laden with all sorts of flavors strong and delicate both, delivering on the recent scientific discovery that cheese is more addictive than heroin. In this case, all the cheeses are local, and yet the variety is extraordinary. My advice is to order the gastronomic menu, the full monty of eight or nine courses, and get the wine pairings or at least a subset of the wine pairings to go with it. It will be an expensive evening, needless to say, but not expensive in the context of multi-star Michelin food. You will see the full range of the chef's, and the region's, poetry, and, since the volume of food served is modest in each course ... French haute cuisine is different now ... it won't flatten you. Pace yourself with the bread, but otherwise, enjoy the meal fully. To eat less than the full menu here, unless you're staying for a few days and will be going through the menu anyway, would be a false economy. Enjoy the bar too, with a really nice selection of brandies and, the local specialty, chartreuse.