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Gourmet restaurant
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tradition, produce and nature

The origin of the goods and the nature and communication of emotions are all at the heart of the culinary philosophy advocated by the Chef Yoann Conte. He endeavours to convey his eclectic approach to cuisine that associates a modern touch with inspiration drawn from his rural roots.

Like his predecessor, Yoann Conte is well-known for his cooking that remains very close to nature. In the wake of Chef Marc Veyrat, he draws inspiration from the seasons and plants to offer a reinterpretation of local cuisine respectful of the terroir; in particular to accompany fish sourced from Lake Annecy. Aromatic herbs, such as pimpiolet, cow parsnip, myrrh or acha… so many iconic and vegetable flavours that form signature dishes.
Meats, cheeses, early fruit or vegetables also come from nearby local producers.
It’s natural heritage that Chef Yoann Conte and his teams give precedence to in the kitchens of Veyrier.


kitchens in the heart of the dining room

In a décor that blends a Savoyard atmosphere and elegant furniture, discover a refined cuisine that is guided by the seasonality of the produce.
What you’ll find an incredibly original ambience for this restaurant with its 2 Michelin Guide stars and its 4 Gault and Millau toques: Yoann Conte has placed his kitchens in the heart of the dining room meaning everyone is invited to witness the fascinating spectacle taking place, while tasting the specialities of the chef.

With a wood and stone décor inspired by the Savoy region, the atmosphere of the room is warm and inviting. Take pleasure in enjoying your aperitif, your garden infusion or other digestifs on our lake-view terrace, or take the time to relax in one of our 2 salons. Then a succession of dishes showcasing the best in refined cuisine will make their way to your elegantly laid table, showcasing the best of regional and seasonal products. It’s a cuisine that’s based on the terroir and tradition, one that’s colourful, healthy and invigorating. Alpine meadow flowers and herbs add to the sophistication of the dishes.



Closed every monday, Tuesday and Wednesday 



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The seasons guide the development of the menus, which is ideal for focusing on creating exceptional quality and freshness in all the dishes, from appetizer to dessert.

General conditions for
reservations and cancellations

Throughout the seasons, Yoann Conte and his brigade adapt their menus to the products offered to them by their producers, many of which are local and with whom they have worked for some time.
Very attached to the Haute-Savoie where he has worked for many years, Conte is working to publicise and preserve this culinary heritage which is like no other.

More photos in our gallery