Behind the scenes of the lake, a meeting with Florent Capretti, a professional fisherman tasked with revealing its treasures from the depths.
For chef Jean Sulpice, originally from the shores of Lake Aix‑les‑Bains, that of Annecy holds a very special flavour. An essential part of the inn’s setting, it nourishes his soul and inspires his cuisine every day.
Located in Talloires, in what Churchill called “the most beautiful bay in the world” and elegantly framed by the surrounding peaks, it is a meeting place between water and earth. The jagged line of the “Dents de Lanfon” ridge overlooking the Auberge answers the tranquillity of Lake Annecy’s waters. Formed eighteen thousand years ago by the gradual melting of the great Alpine glaciers, it has regained, since 1950, its original integrity to become today one of the purest in Europe. Its water, considered drinkable, meets nearly 90% of the needs of the inhabitants of the Annecy basin.
A unique environment for the various species that share its depths: Arctic char, whitefish, pike, trout, perch, but also burbot and crayfish. To the attention given to water quality has been added that of respecting its fauna and the fishing practices associated with it. Catches are measured, recorded and monitored by the lake police, who take the preservation of resources very seriously.
Lake Annecy
Department
Haute‑Savoie
Surface area of the lake
26.5 km²
Altitude
446.69 m
Origin
Glacial
Today, while more than a thousand casual fishermen line up around the lakeshore, only two professional fishermen have the privilege of operating directly from their boats.
Florent Capretti is one of them. A former mountain worker, used to hard work at high altitudes, he is not afraid of waking up at dawn. For twelve years now, this job of passion has granted him a priceless freedom. He is particularly sensitive to the lake’s “movements” and to the species that populate it. He is attentive to reproduction cycles and aware of appropriate and respectful fishing techniques. His extensive know-how and knowledge of the environment, combined with the specificity of the habitat, all contribute to the exceptional quality of his fishing produces. Fish populations differ from one lake to the other. Florent Capretti points out that in Annecy, the fera, which comes from the Salmonidae family, follows a natural reproduction cycle, with no fry, which is not the case in neighbouring lakes. Fish characteristics depend on water composition, and Florent notes that, for instance, the flesh of a fera from Lake Annecy is firmer than one from Lake Geneva. Such nuances and countless others contribute to the uniqueness of his produces.
Behind the legacy fisherman for Auberge du Père Bise, it was only natural he met with Jean during the handover, in 2017. The two men have built a trust-based relationship, as they share a taste for effort and skills. Jean describes him as someone who is whole, straightforward, respectful of reproduction circuits, and whose main concern is to satisfy the clients through great care given throughout the fishing process. As ingenious as he is meticulous, he has perfected a comprehensive system from the time the traps and nets leave the water until they are unloaded on land, to optimise his efforts and spare the fish and crayfish unnecessary stress.
"On Lake Annecy, fishing is a treasure hunt with variable spoils, but Florent has long accepted its rules."
Jean believes such close relationship with producers is essential. It ensures and validates the quality of the raw material, and represents one of the first ingredients to a quality meal. These morning jaunts are also magnificent excuses to escape and recharge batteries in the middle of nature, surrounded by people who share a deep connection with their surroundings. An indispensable jolt of energy before taking on the “marathon” of two services a day.
On Lake Annecy, fishing is a treasure hunt with variable spoils, but Florent has long accepted its rules: be satisfied with what the lake has to offer without distorting the balance of its ecosystem, enjoy the peace and silence of the waves, and live in the moment. A form of wage that no currency could compete with. Jean shares this sensitivity. Water evokes the Yin energy, soft and enveloping, which contrasts with the Yang, sharp and sometimes austere from the mountains. It soothes and inspires him. It reminds him of his background, of his childhood on the shores of Lac du Bourget, of his parents and grandparents who also were restaurant owners, intimately linked to this Savoy lake and to the cuisine it inspires.
Whether on the boat with Florent or enjoying a panoramic view from a mountain pass, Jean sees the lake’s nuances of jade and tone variations as an invitation to create new declinations of flavours. The wide range of viewpoints offered by the lake’s surroundings is met by the diversity of subtle light fluctuations flooding the inn. Much to the delight of its residents as they enjoy delicious fine bites. For the chef, these subtle emotions are in perfect harmony with the refinement of his dishes. Delicacy of the flesh and textures and cooking precision are some of the challenges his teams have to deal with on a daily basis. Whether it is through the use of Arctic char, spruce butter, or the unmistakable fera cooked in watercress water, creativity is always at the service of the terroir. An approach in line with the logic of the “soil” and those who take care of it, in harmony with great cycles and seasonality.
At Auberge du Père Bise, tasting lake produces means tasting the diversity of landscapes that surround it, and enjoying the fifty shades of jade that adorn it. A unique experience that starts with craftsmen like Florent Capretti.
At Auberge du Père Bise, every meal becomes a sensory journey. Jean Sulpice’s cuisine invites you to explore a landscape without leaving your table. Flavors are born here, between the clear waters of Lake Annecy and the surrounding alpine landscape, then expand to new horizons through the interplay of combinations and textures. The setting itself contributes to this experience. The light gliding across the water, the reflections shifting with the time of day, the silent presence of the nearby mountains create a vibrant backdrop. This energy infuses the dishes. A fish from the lake, a herb picked higher up, an unexpected touch inspired by a travel memory: together, they form a unique culinary itinerary.
In this exceptional setting, the cuisine takes on an almost immersive dimension. It speaks of the purity of the waters, the verticality of the peaks, the gentleness of a summer evening by the dock. Is there a more beautiful place in the world?! The chef finds here a unique environment, an inexhaustible source of ideas that he experiments with once back in the kitchen of his gourmet restaurant. The exceptional products of this terroir find a precise, elegant, and vibrant expression. L’Auberge du Père Bise thus offers more than just a meal. It offers an experience where landscape, history, and culinary creation resonate with one another. A journey to the shores of Lake Annecy becomes a natural choice, guided by a cuisine that reveals the richness of a unique and profoundly inspiring region.
By Jean Sulpice
Chef, two Michelin stars
Updated on 17/03/2026
