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Auberge du Pere Bise

303, route du Port Send to Phone
+33 (0)4 50 60 72 01
This Alps eatery is a veritable temple of gastronomy.
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Local Deals: 120 * 90

Cuisine
Open
Closed Tues. & Thurs. lunch, Wed., mid Dec.-beg. Feb. Open until 9:00pm
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Dining room at Auberge du Pere Bise, Talloires, france

Auberge du Pere Bise Restaurant Review

: Père Bise is an honest-to-god "temple of gastronomy," of the sort one only finds in France. It’s a perfect place to celebrate a special occasion, when money is no object and only a dreamy setting will do. You won’t be disappointed. Across the handsome garden winks lovely Lake Annecy; the personnel, overseen by Charlyne Bise, performs flawlessly; and from her kitchen Sophie Bise sends forth opulent, festive dishes: extra-big Dublin Bay prawn ice cream feathered with basil, marinated red mullet with stewed baby squids, "red-foot" crayfish risotto, and a lavishly truffled upside-down tart of potatoes and foie gras. The first set-price meal is well-balanced with François Bise-style salmon trout with ginger, lobster gratin, cheese and dessert of the day. Since even a Chinon fetches a pretty price, you may as well splurge on a grand cru from a cellar awash in mature growers’ wines.

User Ratings & Reviews for Auberge du Pere Bise
Average rating    5
Reviews 1 - 1 of 11
Better than ever
by cwpnewpaltz on Sun Apr 07, 2013 4:24 pm
 
I am sitting in my suite at L'Auberge du Pere Bise, with the terrace door open and the Lac d'Annecy lapping at the shore. I've read some of the existing postings and I'll share my experience.

I was greeted by Charlyne as a long-lost relative even though I hadn't been back in ten years. She took out a little 3x5 index card, and said, "I thought you would like to know what you ate the last time you were here." Ten years, and she had kept such a record. It's called being close to your customers. The inn had gotten much larger, with the rooms all redone with ensuite bathrooms, and it cost a lot more. Dinner was fantastic. It too cost a lot more. When owner Francois died the kitchen hit a rough spot. Two Michelin stars were lost. I remember some overcooked foie gras. But the marjolaine was always great, and the attention to the customer was impeccable.

The kitchen today is not the same as when Francois ran it, but the food is glorious. It is lighter and more refined, complexity without weight. Sophie has grown into a master chef. The restaurant is under-rated. It deserves a second Michelin star and a rating of 16 from Gayot. As to the hotel, it is in the loveliest spot on earth, and has been much maintained and improved over the years. Great quantities of money have been invested in new room terraces, a main outdoor terrace, and an enlarged dining room. I would rather be here than anywhere else.
 
Reviews 1 - 1 of 11



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