Vincent Favre-Félix: creative table in Annecy
It is a few minutes from Lake Annecy, in the courtyard of the Abbey of Annecy le Vieux, that Vincent Favre-Félix opened his first restaurant in 2019. Here, the chef, notably trained by Marc Veyrat, offers a gourmet cuisine faithful to its native landin a decor in his image: sober and discreet, but also neat and elegant, with this carpet in shades of blue and these convivial round tables with a view of the open kitchen.
Local products
While the team is busy in the kitchen in the greatest calm, the guests are welcomed with appetizers that set the tone: Fennel tartlet or blood sausage and quince cromesquis. Of the simple products that Vincent Favre-Félix likes to sublimate while respecting the product. Whatever the season, you will certainly be entitled to the regressive souvenir of the chef with this coffee crumble, runny egg yolk and Beaufort cheese, taking up the codes of his mountain child’s breakfast. A round, gourmet and comforting appetizer, without falling into the banal thanks to the full-bodied Arabica notes that make each bite unique.
Among Vincent Favre-Félix’s favorite products, we also find lake fish, such as trout Perfectly cooked and served with its eggs, wilted nettles for more lamb’s lettuce, white butter and sorrel sauce that generously wraps everything. Special mention for the Chef’s signature dish: Arctic char perfectly pearly and hay-smoked, accompanied by a shaded sorbet that creates a particularly pleasant hot/cold effect.
The surprise continues until dessert with, on the day of our visit, a buckwheat trompe-l’oeil sheet garnished with pear and a beer siphon, bringing just enough bitterness to counterbalance the sugar. Vincent Favre-Félix also had fun working spruce in sorbet to finish the meal on a fresh and original note, so much so that we would have liked to have had more of it.
Where ? Vincent Favre-Felix15 Chemin de l’Abbaye, 74940 Annecy.