Summary: A journey of lake flavors and garden freshness.
Nestled in a picturesque setting, Le Clos Des Sens specializes in a unique 'lake and plant cuisine', serving up local fish and homegrown vegetables across three tasting menus. The restaurant boasts a locavore philosophy, sourcing ingredients within a 100km radius and from their own garden, ensuring a fresh and seasonal experience. Delicacies such as confit trout with local bottarga, barbecued beetroot with smoked fera, and chicory tart highlight the menu. The kitchen, led by Franck Derouet and Thomas Lorival, minimizes meat use and offers innovative "food and jus" pairings, while the wine list features selections from nearby wineries, promising an immersive and eco-conscious dining encounter.