Plant-based cuisine with the local flavors of Lake Annecy
Decorated with three Michelin stars, Le Clos des Sens is almost entirely locavore. The chef, Laurent Petit, pays tribute to the local terroir, from his permaculture kitchen garden to the lakes in the surrounding region. He works primarily with organic products sourced within a radius of 100km, and with meat raised with the sustainable practices of extensive livestock farming. The chef’s policy towards waste is consistent with the restaurant’s commitment to sustainability, working actively to eliminate food waste by reducing, reusing, or recycling scraps.
- Author: Alexia Beugnon / Jeanne Bourdier
- Photos: Matthieu Cellard / Marina Rodrigues.
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