RESTAURANT VINCENT FAVRE FELIX
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Gastronomic and seasonal cuisine by chef Vincent Favre-Félix in a restaurant at the Abbey of Annecy-le-Vieux.
All the sensibility of chef Vincent Favre-Félix shines through in this magnificent, creative restaurant that never stops moving forward. A splendid place, steeped in history, vibrating with good vibes around the Abbaye gardens, planted with aromatic herbs that perfume the chef's dishes, onto which open the terrace and a dining room composed of raw materials. The natural cuisine is a harmonious blend of Savoyard terroir and bold notes from elsewhere.
Further information
Opening time and information on RESTAURANT VINCENT FAVRE FELIX
Open all year round. 1* Michelin. Wednesday to Saturday evenings; Thursday to Saturday lunchtimes. Menus from €119 to €169. Lunch menu: €75. Garden. Terrace. Free parking, air-conditioning.
Message from Management
The Vincent Favre Felix restaurant is located in the courtyard of the abbey of Annecy-le-Vieux. It is a starred gastronomic restaurant where the chef and his team, guided by pleasure and passion, present creative dishes inspired by the Savoyard region, between lake and mountain . Ofcourse ,local and seasonal products are honored and sublimated. The Vincent Favre Felix Restaurant , both atypical and inspiring, offers a wine list that highlights themain features of its dishes. The address also has an intimate terrace to enjoy the sun and mild temperatures during the summer. A beautiful place for culinary discoveries that are out of the ordinary.
Members' reviews on RESTAURANT VINCENT FAVRE FELIX
Les plats délicieux, le service chaleureux !
On a même participé à l'élaboration d'un plat en cuisine, en compagnie du chef : on a fumé au chalumeau le foin qui accompagne l'omble chevalier et participé au dressage des assiettes. Une très belle expérience !
Le personnel est très sympathique, dynamique et aux petits soins !
Félicitations au chef et à son équipe !
J'ai beaucoup apprécié le dressage minute du chef et l'invitation à participer au fumage du foin pour l'un des plats.
Le chef pâtissier est venu nous expliquer comment il avait imaginé son dessert autour de la morille et du chocolat, sensationnel.
Service parfait tout comme les conseils du Sommelier.