TALLOIRES LAKE ANNECY FRANCE
“Welcome to the Auberge du Père Bise, our life’s achievement.
This century-old, family-run establishment is a world-renowned palace of gastronomy, set against the spectacular backdrop of the Bay of Talloires, on the shores of Lake Annecy. We have taken over the reins with a desire to write a new chapter in its rich history. For 15 years, our restaurant in Val Thorens has been the melting pot that has forged Jean’s talent, his identity and matured his cuisine, leading us to receive two Michelin stars. The Auberge du Père Bise is now the kingdom of this present maturity, and of that to come, as we continue to grow in this institution that inspires both tranquillity and creativity.
We also see it as a challenge and a vow to perpetuate the spirit
of François Bise, who studied alongside Alain Chapel, Paul Bocuse and Jean Troisgros. We want to put all our heart and passion into creating unique experiences within the walls of this beautiful establishment, which we have renovated to provide even greater luxury to our guests. This thirst for indulgence and appetite for excellence are also at the core of our haute-cuisine restaurant, where Jean will fuse flavours from the lake, Alps and local producers.
Simple emotions that will be echoed in our bistrot, the 1903.
Here, we will serve the Auberge du Père Bise’s most emblematic dishes, such as the crawfish gratin, as well as local recipes including Grenoble-style trout and veal paupiettes.
Whether you come to embark on a culinary adventure,
enjoy a cosy and relaxing break in one of our rooms and suites,
or shop in our boutique, we invite you to savour the lake’s
eternal serenity and the dolce vita of the Auberge du Père Bise.
Immerse yourself in the Sulpice spirit, with your feet in the water
and your eyes looking out across the mountains…”
MAGALI & JEAN SULPICE
A NEW CHAPTER, WITH NEW AUTHORS…
THE BISE FAMILY PUT THE AUBERGE INTO THE HISTORY BOOKS.
NOW, THE SULPICE FAMILY WANTS TO WRITE
ITS “NEXT FIFTY YEARS”, INSTILLING THEIR OWN IDENTITY WHILE CONSERVING THE ESTABLISHMENT’S TRUE ESSENCE.
Lake Annecy has always formed a perpetual bond between the successive generations in Talloires.
Today more than ever, it chaperones all those visiting at the Auberge, which has been further opened to the Bay of Talloires through works instigated by Magali and Jean Sulpice. Their goal is to foster a sense of harmony between heritage and modernity, respecting the legacy through the alchemy of decoration and countryside.
This way, the lake becomes a visual persistence for guests, whether they are out on the terrace of suite 18, in the haute-cuisine restaurant or in the 1903 bistrot. It is also the inspiration behind the décor, with floors made from Blue de Savoie
stone and walls adorned with blue paintings, evoking the changing colours of waves.
THE AUBERGE DU PÈRE BISE…
A SLICE OF HISTORY
SHE HAS BEEN GRACED BY SUCH FIGUREHEADS AS WINSTON CHURCHILL, JEAN-PAUL SARTRE AND THE QUEEN OF ENGLAND … THE AUBERGE DU PÈRE BISE IS A REVERED AMBASSADOR OF THE FRENCH ART DE VIVRE, MARRYING HAUTE CUISINE WITH ONE OF THE COUNTRY’S MOST STUNNING LANDSCAPES: LAKE ANNECY SET AMONGST THE HAUTE-SAVOIE MOUNTAINS.
The Bise saga began in 1903, when François and Marie Bise opened an auberge in Talloires, on the banks of Lake Annecy. In 1928, their son Marius took over, with his wife Marguerite in the
kitchen. They earned their first Michelin star in 1931, the second in 1933 and the third in 1951, which were preserved for over thirty years by their son François and his wife Charlyne. Jean Sulpice would never have imagined that he would one day steer the kitchen’s helm when, at the end of his apprenticeship in 1995, he came to dine at the Auberge du Père Bise and was left astounded by “the lobster, the sorbet quenelles, everything”. But today’s fulfilment of this dream is commensurate with his dazzling and extraordinary career with his wife Magali, sommelier and now head maestro of the Auberge du Père Bise. When Jean and Magali arrived in Val Thorens, in 2002, no one thought that they would earn the ultimate culinary accolade while cooking in a ski resort.
But against all odds, Jean Sulpice reached the pinnacle of fine dining in a matter of years, choosing to marry salad burnet with Isère lamb.
There are no ‘signature’ Sulpice dishes, there is a Sulpice universe. A universe that is gustatory, olfactory, visual and evocative…a which now resides on the hallowed grounds of the Auberge du Père Bise, on Lake Annecy. Its previous owner,
Charlyne Bise, was well aware of his world when she decided to sell to “a chef and his wife”, a couple who uphold the values of entertaining, conviviality and generosity that she cherishes so dearly.
THE SULPICE KINGDOM, A HAVEN OF PEACE
The small streets of Talloires, lined with high walls, lead to the unique world of the Auberge du Père Bise. A haven of peace made from stone, wood and fish-scale tiles that is mirrored in the waters of the Bay of Talloires.
FINE DINING
Through subtle touches, Magali & Jean Sulpice have embellished this one-of-a-kind establishment, where raw materials recall the rugged sincerity of the mountains and the aquatic ten-
derness of the lake.
The refinement is not ostentatious but meticulous, taking its cue from Jean’s cuisine. Such sophistication is portrayed by the bar, designed like a traditional table huche with a marble top set
upon a leather chest in amber and cognac shades.
Behind, a Normandy cupboard in brushed brass harks back to the famous Louis Vuitton travel trunks, an invitation to venture out onto the lake’s water. All the verandas have been redesigned and
renovated to allow for more openings, giving the impression of being outside while remaining sheltered. In the Sulpice empire, all the roads lead to the lake. From the lobby to the veranda sun
parlour, guests are invited to feel at home and spend one or several nights in this enchanted and private realm. An elevator now gives easy access to the infinite nooks and crannies of the
Auberge du Père Bise.
Seven of the twenty-three bedrooms, located above the restaurants in a house overlooking the garden, have been refurbished in a simple yet elegant style. The exceptional No. 18 suite comprises adjacent bedrooms, and can be customised to cater for individual needs. It offers uninterrupted views across the lake, both from its raised, four-poster bed and its terrace jacuzzi. At breakfast, guests can continue contemplating the natural beauty of the surroundings while savouring an expansive buffet where smoked trout sits alongside alpine cheeses, pastries, French toast, savoury cakes, mixed vegetables and fruit salads.
This lavish breakfast is served in the sun parlour or on the terrace.
The boutique, nestled in the corner of reception, sells a range of jams, chocolates and other gourmet delights from the chef. The perfect way to continue the indulgent adventure beyond its grounds.
This charming Relais & Châteaux lodging, which is in the process of earning the coveted five stars, endeavours to provide a sanctuary of calm and well-being. A symphony of relaxation conducted by Magali and with Jean “at the piano”. Easily accessible, it lies only a half-hour from Annecy, 90 minutes from Lyon and 40 minutes from Geneva by car; 3 hours from Paris
by train; and is reachable from Annecy by boat over the lake. Welcome to the mythic Auberge du Père Bise, where Magali and Jean Sulpice hope to “share their passion and make people happy.”
In these surroundings, where snow-capped peaks, rocky cliffs and woody mountains reach up towards the sky and tower above the water, Jean Sulpice feels at home. They will inspire him, conjuring up images that he will transform into taste, building recipes for his cooking that constantly flows with the seasons and the palate of his producers: Florent Capretti, a fisherman on Lake Annecy; Sébastien Favrin, a market gardener from Aix-les-Bains; Bruno Revel, a free-range pig farmer in Chambéry; Philippe Héritier, a snail farmer at the Domaine des Orchis in Poisy; Pierre
Girard, a morel mushroom picker; Cécile Berlioz, a saffron grower in Saint-Pierre-de-Belleville and Michel Mathiez, a beekeeper in Cusy. And that’s not forgetting cheese from the Haute-Savoie and Savoie regions, as well as herbs harvested in the Père Bise garden and around the lake.
And it is because of this resolute appetite for excellence that chef Jean Sulpice completely renovated the kitchen, the key ingredient to any masterpiece.
Depending on the ambiance and period, the restaurant can welcome up to 45 diners. Tables are set inside under the glistening, metallic foliage of ornamental chandeliers, or out on the terrace beneath the plane trees and accompanied by the melody of lapping water. In addition to choosing dishes “à la carte”, guests have the choice of a 6 or 8-course set menu. On Sunday evening to Friday lunch, a third set menu includes a starter, a meat and fish main course and a dessert. To bring
out the flavours of Jean’s cooking, Magali Sulpice presides over the Auberge du Père Bise wine cellar, holding a rare collection of the finest vintages to which she continues to add and promote local Savoie wines.
THE 1903 BISTROT, RETURNING TO THE ROOTS
The birth year of the Auberge du Père Bise seemed the perfect name for Magali and Jean Sulpice to baptise their bistrot.
Diners can eat in the dining room, at the bar or on the terrace, the latter affording incredible vistas across the lake.
The 1900s decoration of the bistrot features exposed walls, old ceiling beams, wood-framed windows, copper and faience lighting and a bar blending wood, marble and old-fashioned steel. It is sleek and refined, in tactful tribute to the precise location where the Bise chalet was born.
Open seven days a week in summer, for lunch and dinner, the 1903 (60 places) serves a 3-course set menu, in keeping with the ambiance of the Auberge pursued by Magali and Jean Sulpice.
It includes cult dishes from the Bise legacy, including the crawfish gratin and Marjolaine gateau, on show in the dessert cabinet, an allusion to the famous patisserie trolleys. The chef also aims to regional cuisine with Grenoble-style trout, and, every Sunday, he will create sharing plates such as veal hock and hunter’s chicken.
A NEW CHAPTER, WITH NEW AUTHORS…
THE BISE FAMILY PUT THE AUBERGE INTO THE HISTORY BOOKS.
NOW, THE SULPICE FAMILY WANTS TO WRITE
ITS “NEXT FIFTY YEARS”, INSTILLING THEIR OWN IDENTITY WHILE CONSERVING THE ESTABLISHMENT’S TRUE ESSENCE.
Lake Annecy has always formed a perpetual bond between the successive generations in Talloires.
Today more than ever, it chaperones all those visiting at the Auberge, which has been further opened to the Bay of Talloires through works instigated by Magali and Jean Sulpice. Their goal is to foster a sense of harmony between heritage and modernity, respecting the legacy through the alchemy of decoration and countryside.
This way, the lake becomes a visual persistence for guests, whether they are out on the terrace of suite 18, in the haute-cuisine restaurant or in the 1903 bistrot. It is also the inspiration behind the décor, with floors made from Blue de Savoie stone and walls adorned with blue paintings, evoking the changing colours of waves.
L’Auberge du Père Bise Jean Sulpice
303 Route du Crêt, 74290 Talloires
+33 (0)4 50 60 72 01
reception@perebise.com