We made several visits to Clos Des Sens, Annecy between 2006-2008.
Highlights:
#1 a pea soup ‘sphere’
#2 hot and cold olive oil on lake fish – a steam effect is produced by pouring powdered olive oil (i.e. placed in liquid nitrogen) over the top of hot olive oil and the fish
#3 an alpine-focussed cheese board
#4 the ‘tartiflette’ – deconstructed take on the hearty potato, cheese, bacon and onion dish from the Savoie region
