Introduction

Baptiste, originally from Burgundy and hailing from a long line of chefs, began his career in a traditional family kitchen. His desire to travel soon led him to meet leading chefs who introduced him to new ingredients and cooking techniques. It was in a beautiful 5-star establishment that he met Alizée, a graduate of the Thonon Hotel School, who was a head waiter at the time. After spending several seasons in fine 4- and 5-star hotels, they decided to broaden their experience at a fine gourmet restaurant in Annecy.

Following the arrival of their little boy Gaspard, they decided in February 2018 to take over the Auberge du Bout du Lac for a wonderful new venture.

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The Cuisine

Chef Baptiste and his team will be serving a varied menu throughout the year, featuring seasonal dishes and a wealth of fresh, locally sourced produce. Our meat is exclusively French Charolais or Scottish Angus Aberdeen, renowned for its fabulous marbling.

Throughout the year, we’ll offer seasonal specials, as well as special menus for special occasions: Valentine’s Day, Easter, Mother’s Day, Father’s Day, the Lake Fires, Christmas and New Year’s Day.

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Auberge du Bout du Lac

The brasserie

In winter, whether in the morning or afternoon, you’ll enjoy a cosy, comforting time by the fireside, savouring hot drinks – tea, coffee, hot chocolate, mulled wine, etc. – and our seasonal treats. When the sun is at its hottest in summer and the stoves are turned off, from 3 pm onwards, we offer a menu featuring salads, platters of traditional Haute-Savoie charcuterie and wine by the glass, etc… We also offer a gourmet menu on the terrace, featuring Movenpick ice cream sundaes and tartlets, and you can, of course, enjoy a refreshing drink overlooking the lake.