GASTRONOMIC & COMMITTED RESTAURANT
La Rotonde des Trésoms
1 star in the Michelin guide since 2021
A culinary dialogue between the Lake of Annecy and the Arcachon Bassin
- 1 Michelin star and Gault&Millau 2 toques reference -
Chef Eric Prowalski draws inspiration from the crystalline waters of Lake Annecy and the iodine of the ocean.
A gastronomy that asserts itself with finesse, favouring short circuits and local produce, with nods to the Chef's origins.
Dominated by seafood and lake products.
Open Tuesday to Saturday, 12.15pm - 1.30pm | 7.15pm - 9pm
Eric Prowalski
a chef with a double culinary identity
‘I'm lucky enough to have two cultures. Firstly my family history in the South-West, then that of my adopted region Annecy in Haute-Savoie, which welcomed me with open arms. Every day, these double roots give me a real culinary identity."
Intuitive cuisine
virtuous for your well-being
A respectful approach to the environment and health, while preserving the very essence of French haute cuisine. An aquatic dialogue between two worlds, two ecosystems, that complement, harmonize, or contrast with one another. A thoughtful exploration of mindful eating, honoring both the body and nature, while offering exceptional cuisine.
La Rotonde
A tribute to the art of the table, set in the heart of nature
In this Rotonde, with its breathtaking 180° view, contemporary touches blend subtly with the original Art Nouveau and Art Deco styles.
A feast for the senses, where the arts of the "Art de la Table" are sublimated : unique pieces created by local craftsmen, crockery from prestigious houses, Savoyard knives.... blend harmoniously with contemporary works.
Wine selection
Modern, local, open
An invitation to explore the region and celebrate the richness of local grape varieties. Each bottle pays tribute to the beauty of our region's roots, while offering a window on wines from elsewhere. Thanks to the expertise and passion of our team of sommeliers, each wine and food pairing is thought out in perfect harmony.
Our exceptional producers
Bringing together local practices and expertise
With over 25 years of collaboration, the chef and the establishment have built strong relationships with producers and artisans across various products.
More than 50 suppliers have been selected for their expertise, the quality of their products and their commitment to the environment.
The chef's world in pictures
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Our actions for a virtuous restoration
Local products
Over 25 years of strong links and trust with our suppliers. A cuisine based on local produce, sourced from producers and artisans carefully chosen for their sustainable and social commitments
Partner charter
We draw up a shared responsibility charter for our suppliers that includes progress targets to help them improve their practices: reducing packaging, alternatives to disposable plastic, pallet recycling, etc.
Transformation of organic waste
We have installed a bio-digester to sort green waste from all departments, considerably reducing our volume of organic waste. We produce our filtered still and sparkling water in reusable glass bottles.
Building with Humans
We welcome and train employees with disabilities as part of an inclusion project with the local EPANOU association. We are constantly working to improve the working conditions of our teams.
Our actions for a virtuous restoration
Our commitments
Local products
Over 25 years of strong links and trust with our suppliers. A cuisine based on local produce, sourced from producers and artisans carefully chosen for their sustainable and social commitments
Partner charter
We draw up a shared responsibility charter for our suppliers that includes progress targets to help them improve their practices: reducing packaging, alternatives to disposable plastic, pallet recycling, etc.
Transformation of organic waste
We have installed a bio-digester to sort green waste from all departments, considerably reducing our volume of organic waste. We produce our filtered still and sparkling water in reusable glass bottles.
Building with Humans
We welcome and train employees with disabilities as part of an inclusion project with the local EPANOU association. We are constantly working to improve the working conditions of our teams.