Pear quintessence with juniper
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Madeleine out of the oven
Frozen candy with Kalamansi
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Lunch, dinner and a room at ⭐️⭐️⭐️ Clos des Sens in Annecy.
On this tour that I completed last Spring, the plan was to visit approximately 100 restaurants over the couple of months that I was fortunate enough to be able to take off work. The first stage of the tour started around Lyon and the plan was to then drive to Lech in Austria over 10 days or so, stopping at some of my favourite restaurants along the way.
On this first, lakes and alpine stage, I learnt two things. The first is that there is no such thing as too many enormous cheese chariots. Indeed, one can never have enough as far as I’m concerned, and in this region, I definitely reached peak cheese.
The second lesson I learnt was that there is absolutely such a thing as too much low temperature cooked lake fish. If I see another fera fish or pike perch, presented as a luke warm mush, I will not be held responsible for my actions.
That said, I really enjoyed my meals at Clos Des Sens. They were kind enough to present two different menus for me to enjoy as I was returning solo for dinner. They probably won best cheese chariot of the many (as you will see) that were rolled towards me over that week, and also I think me and Ildiko were agreed that the sommelier (I wish I could remember his name) was one of the best we had both ever had serve us. Hugely knowledgeable as you’d expect about the wine, but also engaging and knew the menu back to front. It seemed like he could have probably cooked it.
Definitely worth splashing for one of the stunning rooms if you dine here.
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Michelin Guide - ⭐️⭐️⭐️
OAD - 39 (classical list)
W50B -
Best Chef Awards -
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