La Rotonde

La Rotonde Restaurant Review:

Tucked in Les Trésoms hotel, which overlooks Lake Annecy, La Rotonde owes its good reputation to its chef, Eric Prowalski, who honed his skills with Alain Solivérès in the Elysées du Vernet. Relying upon a solid technique, he likes to showcase regional products such as the perch and crawfishes from the nearby lakes. In winter during truffle season, he manages to offer a menu exclusively devoted to the black diamond. Chestnut in three ways, in espuma, preserved, and as a velouté with truffle oil; risotto made of little buckwheat pastas from the Savoy region, with Parmesan, mascarpone and grated truffle; roasted turbot topped by a truffle and Parmesan crust with purée; truffle-riddled filet mignon with chard gratin; a Brillat Savarin, a soft cheese stuffed with truffle slivers; and a chocolate dessert with Cognac ice cream and frosted truffle shavings: all of these sophisticated dishes bear witness to the talent of the chef. Attentive service and well-stocked cellar, with 300 suggestions.