RECOMMENDED INCLUDES PRICE LENGTH BEST TIME
Couples 2 Stops From € 2000 pp 3 All year round
MARC VEYRAT
Boasting some of the most magnificent natural sceneries in France, the Haute-Savoie department is a required stop in every foodies’ trip through the country.
The gastronomical culture of the area is enriched by the geniuses behind two of the most renowned chalets, located in the department– Jean Sulpice with his Père Bise Inn and Marc Veyrat with his La Maison des Bois.
A dream come true for all foodies in the world – unique cuisine and magnificent nature!
La Maison des Bois
La Maison des Bois is a place where luxury and authenticity go hand in hand as they were meant for each other. The setting of the wellness area is heaven-like, while the comfort of the log cabin-like suites is undeniable and the chic and rustic styles are in perfect sync.
The goose down comforters, sheepskin throws and rugs, burning fireplaces and pine cones’ decorations will invite every guest to experience the tradition, luxury and modernity that is La Maison des Bois.
This is not just a chalet; it is a home away from home.
Art in your plate
As one of the best chefs in the world and a true genius, Marc Veyrat has created a true gastronomical wonder in this magical chalet. The extreme creativity and modern cooking combined with natural eating are the real reason of La Maison des Bois. Hand-picked herbs, fresh garden products and farm animals are the foundation of Veyrat’s pastoral cuisine.
The fine flavours, aromas, textures and presentations make dining in the restaurant a unique experience, a journey of the senses, a spectacle of the great chef that is Marc Veyrat. A true temple of gastronomy.
Best breakfast in the world
Deemed to be the best breakfast in the world according to the renowned Relais & Chateaux Group, La Maison des Bois surely does not disappoint.
The kitchen garden provides the guests with fresh fruits. The organic farm with yogurt, cheese and ham. The homemade jam is perfectly paired with the freshly baked bread or pain perdu, while the local eggs are the biggest temptation, served with black truffle.
Fresh simplicity and tasteful gastronomy are a match made in heaven in this magical hamlet in nature’s heart.
Annecy - "The Venice of the Alps"
Settled on the tip of the beautiful Lake Annecy, the Annecy town looks like it belongs in a fairy tale. Nicknamed “the Venice of the Alps”, the town enchants with its picturesque narrow streets, the canals running through its old city and countless possibilities for a really good meal.
A simple stroll along the canals will leave you breathless not only for the beauty, but for the constant aroma of freshly-baked pastries. The Sunday markets and their colourful little stalls offer fresh produce and interesting treasures. Pastel-coloured buildings house an endless array of restaurants with different cuisines that will steal the heart of every foodie.
L'auberge du Père Bise
Representing more than a hundred years of history, the Père Bise Inn is a landmark amidst the beautiful French nature on the shores of Lake Annecy. A truly tranquil place, the inn has managed to preserve its unique soul – a perfect combination of intimate hospitality, comfort and exquisite cuisine.
Lake Annecy’s extraordinary nature and translucent waters are inviting the inn’s guests to feel and experience the tranquility of the nature. And the Père Bise Inn offers its guests the opportunity to spend a day hiking in the mountains or relax and take a swim in the crystal waters of the lake.
A timeless setting!
Restaurant Jean Suplice
Restaurant Jean Sulpice seems to be the culmination of every visit to the Inn.
The unique, deep-rooted cuisine of the renowned chef is in perfect sync with the setting of the Père Bise Inn, a place where everything truly comes from the heart. The clear flavours and extraordinary presentations of the dishes are prepared with inspiration of the magnificent nature of the area.
In his cooking, Jean Sulpice has managed to pair perfectly the modernity and the gastronomic traditions of the place. Every dish in his course menus challenges the senses of the diners, creating emotion that surprises and entices.