Annecy: the delights of Trésoms | Gilles Pudlowski’s blog
This beautiful inn from the 1930s – it used to be “les Trésoms et la Forêt” – restored by the Droux family, has become one of the leading restaurants on Lake Annecy. From the Semnoz massif and the large terrace, the view of the lake is intoxicating. We come to relax at the spa, bask in the rooms (52 in all, between villas and hotel, with its prestige suites, balconies), prepare for the mountain excursion, indulge in a generous breakfast where Beaufort is in line of sight.
But the now star-studded delights simmered in the evening at the Rotonde by Eric Prowalski are worth a wide detour and the extended stopover. This former member of the Elysées du Vernet in the time of Alain Soliveres, from Taillevent, with Philippe Legendre, Michel del Burgo, Alain Soliveres, of course), trained with Jean-Marie Amat in Bordeaux, his hometown, moved to Plaisance in Saint- Emilion, Etchebest era, is joined to the land of Savoy and moored here for twelve years already. Everything that comes from the lake is familiar to him, but his maritime memories are also very present.
A meal right here feels like an odyssey. Thus, in the 1st act, a bubble of saline water, with salicornia, oysters and salmon from the Adour in gravelax, and, in the 2nd act, a bubble of fresh water, with oxalys, tarama of pike and trout eggs. The prologue ? Beets, married to apple and buckwheat, then vegetables from every angle.
Then, cauliflower from Aix-les-Bains in variation and semi-cooked red mullet from Saint Jean de Luz with condiments and red mullet milk herbs. The piece of bravery of the house? The pike which combines two ecosystems, fresh water and iodized water, with steamed pike, soft as a quenelle, with salicornia, cockles, and a fish soup from the Arcachon basin. Stunning !
But there is also the Beaufort returned from the alpine pastures, the baked white meat, egg yolk and Beaufort milk. The rice pudding with its cloud of vanilla rice pudding, citrus fruits and saffron ice cream, finally the “chocopic”, with dark chocolate with three Villaz textures, piquillo sorbet, before the epilogue combining buckwheat, beetroot and apple.
Thereupon, we drink local with the pretty and fresh chignin-bergeron “Grand Orgue” 2013 with a nose of white flowers signed Louis Magnin or, signed by the same, the mondeuse d’Arbin “La Brova” 2013 a bit bitter with its notes of violet. Long live the Prowalski-style gourmet Savoy!
The Tresoms and the Rotunda
Meals: 79, 99, 159 €
Map : 150€
To place: www.lestresoms.com