Le Clos des Sens

Verdict: One of France's Most Decorated Tables — and Among the Hardest to Book

Le Clos des Sens holds 3 Michelin Stars, a 95-point score from La Liste (2025 and 2026), membership in Les Grandes Tables du Monde, and a rank of #44 on Opinionated About Dining's Classical Europe list for 2025. If you are weighing whether this reservation is worth the effort, the short answer is yes — but only if you plan ahead by several months and understand what the kitchen is doing right now.

Getting a table here is close to impossible on short notice. This is not a venue where you call two weeks out and find availability. Demand is high year-round, and the dining room is small. Budget at least two to three months of lead time for a weekend booking, and consider midweek if your schedule allows. The restaurant's email address is clos-des-sens@relaischateaux.com and the phone number is +33 (0)4 50 23 07 90 , direct contact is your most reliable route, alongside any reservations platform the hotel uses. If you are visiting Annecy specifically for this meal, confirm your booking before arranging transport or accommodation. See our full Annecy restaurants guide for context on the broader dining scene.

What You Are Walking Into

Le Clos des Sens is part of the Relais & Châteaux network, which means the physical environment carries the weight of that affiliation , unhurried service, a considered room, and a sense that the meal is the entire point of the evening. The atmosphere is calm, not theatrical. This is not a loud tasting-menu experience designed around spectacle. First-timers should expect a formal but not stiff dining room, a pace that extends across several hours, and a team that takes the experience seriously without making you feel managed.

The kitchen passed through a significant transition at the end of 2022. Laurent Petit, who built the three-star reputation here over many years, stepped back, and Thomas Lorival and chef Franck Derouet took over. That handover was notable enough to prompt a period of watchful observation from the wider fine dining world. The 3-star retention into 2025 and the continued La Liste score of 95 points in both 2025 and 2026 suggest the kitchen has held its position. Chef Thomas Schanz is also connected to the current team per our records. The creative direction, grounded in the produce of the Alps and the nearby lakes, continues to define what arrives on the plate.

The Seasonal Logic: When to Go and Why It Matters

The editorial angle that matters most here is timing. Le Clos des Sens is deeply tied to its regional environment , the gardens, the nearby lakes, the farms and suppliers of the Haute-Savoie , and that connection shapes the menu in a way that makes the season of your visit genuinely consequential.

Summer and early autumn are the periods when the kitchen's produce-led approach is most fully expressed. Lake fish from Lac d'Annecy, late-season vegetables from the surrounding farms, and herbs from the garden are all at their peak during these months. If you are visiting Annecy in July or August, this is the window where the kitchen's local sourcing commitment aligns most completely with what is actually growing nearby. The experience will be different in February, not worse necessarily, but the seasonal vocabulary narrows. Winter visits lean more heavily on root vegetables, preserved ingredients, and the kind of cooking that draws warmth from Alpine produce rather than freshness.

The post-Petit transition also placed greater emphasis on vegetables and ecological coherence across the entire property, not just the plate. If that direction appeals to you, the spring and early summer months, when the kitchen is working with the first growth of the year, represent the most interesting window. For those visiting Annecy in the colder months, cross-reference with Flocons de Sel in Megève as an alternative that leans more naturally into Alpine winter cooking.

For broader context on creative French tasting menus at this level, it is worth knowing how Le Clos des Sens sits relative to other three-star tables in the region. Mirazur in Menton shares a similar commitment to garden-led sourcing. Bras in Laguiole pioneered the vegetable-forward fine dining approach in France. Arpège in Paris is the reference point for anyone comparing plant-centric three-star cooking in a French context. Le Clos des Sens occupies similar philosophical territory but with a specifically Alpine register that none of those restaurants replicate.

Is the Price Justified?

At €€€€ pricing, you are in the upper tier of what French fine dining charges. The question of value at this level is always relative. The 3 Michelin Stars, the OAD ranking of #44 in Classical Europe, and the La Liste score of 95 points all indicate that the kitchen is performing at a level that justifies the price for diners who are investing in a technically serious, produce-led tasting menu experience. If you want creative French cooking at three-star level in the Alps without travelling to Troisgros in Ouches or Alléno Paris, this is the table. For first-timers who want to test a tasting menu format before committing to €€€€ spend, L'Esquisse in Annecy is the logical step-down option. Compare also with Cocina Hermanos Torres in Barcelona if you are benchmarking creative tasting menus across Southern Europe.