L’Auberge du Père Bise, Talloires, Savoy, Bistro Le 1903

November 21, 2017

In 1903, Marie and François, referred to as “Père,” Bise, founded the inn, a simple chalet at a lake front in the Savoy Alps. In the 1920’s, their son Marius transformed it into a beautiful hotel. Marguerite, his wife, took care of the kitchen and, in 1951, was awarded with three Michelin stars, which the restaurant retained for over thirty years. In 2016 the Bise family closed the restaurant and put the whole place up for sale. In November 2016, Magali and Jean Sulpice became owners of the Auberge du Père Bise. Linda and I spent the nights of October 18 and 19, 2017.

These are the morning views, to the right and left, over the Lac d’Annecy from the balcony of our room.


This is the view back from the inn’s dock (hidden behind the pine tree above.) The terrace is lovely for sitting. The balcony of our room is at the top. The blue shack is on the public dock for lake boats.


This is the view as we walked to the small town of Talloires.


This is Bistro Le 1903, connected by a little corridor to the kitchen of the main building.

We dined there the first evening as the gastronomic restaurant was closed. The ambiance is quite informal. Most of the clientèle seemed to be local.

We had glasses of Deutz Brut Classique Champagne.
We were given a little bowl of delicious beet chips.

Crisp bread was served.

We ordered a bottle of
2015 Emmanuel Darnaud Crozes-Hermitage rouge.


The menu has selections which can be ordered in a two or three course prix fixe, as well as more expensive dishes.

Linda started with
Pâté en croûte au canard et foie gras.

Having arrived in the mountains, Linda was keen to have a good pâté; this duck and foie gras pâté met her expectations. 

I had
Moules et pétoncles – fondue de poireaux à la coriandre.

Mussels and scallops were on leeks with coriander. The foamy, creamy sauce was based on mussel juice and was delicious. 

Linda went on to
Truite de Savoie et polenta aux herbes.

Linda is always surprised that mountain trout is as bright and tender as salmon. The crisp skin made a good contrast. The herbed polenta was nice. A very good bistro version. 

I had
Boudin de volaille à la cacahuète.

A light chicken and peanut sausage was dressed with a foam and served with chunks of squash and parsnips. This was nice, but became a bit boring.

In the morning we enjoyed the buffet breakfast in the hotel.


For lunch on the 19th we just had a one-course meal at the bar of Bistro Le 1903 as we were looking forward to a big meal at Restaurant Jean Sulpice that evening.

 Linda had
Velouté de courge aux châtaignes.

This squash soup with a chestnut mousse was excellent.  A great autumnal lunch.

I had
Tartine de haddock fumé, crème fouettée et salade frisée.

A toast base was covered with thick cream, a slab of smoked haddock and a salad. This was delicious, but tricky to eat, as cutting the hard crust of the toast made the salad fly.



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