![\"Hotel-Les-Tresoms-Vue-Exterieure_2_1\"](\"https:\/\/www.luxsure.fr\/wp-content\/uploads\/2013\/12\/Hotel-Les-Tresoms-Vue-Exterieure_2_1.jpg\" "\\"\\"")
<\/a>\nIts geographical position, overlooking Lake Annecy, and its “art nouveau” architecture dating from the 1930s, which has been entirely renovated thanks to the expertise of Pascal and V\u00e9ronique DROUX, the managers, make up a large part of the unostentatious Annecy charm of this establishment.<\/p>\n
The hotel has two restaurants: “La Rotonde”, offering a 180\u00b0 view of the lake, and “La Coupole”, reserved for hotel residents.<\/p>\n Eric Prowalski, a young chef who trained with Alain Soliv\u00e8res at Taillevent, after completing his apprenticeship with Philippe Etchebest, and his fifteen-strong team offer an original menu that is constantly renewed. His signature dishes feature exceptional products such as red tuna and white and black truffles. <\/p>\n amuse bouche<\/p>\n fillet of beef cooked with string, spiked with truffle, vegetables from a pot au feu, jus spiked with yellow chartreuse<\/p>\n lobster tartare on a thin puff pastry tart, rosette of truffles preserved in duck fat, tangy vinaigrette<\/p>\n <\/p>\n <\/p>\n <\/p>\n butternut and old beaufort carpaccio, lightly warmed, hazelnut mass\u00e9, shaved black truffle, reduced apple juice<\/p>\n <\/p>\n creamy yogurt with truffle Savoy cookie<\/p>\n <\/p>\n creamy potato mousseline, fine carats of black diamonds, cooked quail egg, reduced chicken jus<\/p>\n <\/p>\n <\/p>\n chocolate mousse, crunchy guanaja, espuma “bahibe”, truffle aroma<\/p>\n Until March, the chef will be using truffles in a variety of recipes on a menu simply entitled “autour de la truffe” (around truffles), which plays on textures and flavors.<\/p>\n And it’s not just his cuisine that is in the spotlight: every year, Eric Powalski showcases the artisans and producers with whom he works. With more than 300 visitors each year, local producers, as well as fishermen, market gardeners and winegrowers and distributors of exceptional wines, including Veuve Cliquot, accompany the presentation.<\/p>\n Through its choice of exhibitors, and proud of its “la clef vert” label, the Les Tr\u00e9soms hotel affirms a genuine environmental approach, seeking out local products and highlighting small producers.<\/p>\n Les Tr\u00e9soms also features a 200m2 “wellness pavilion”. With a balneotherapy pool, hammam, sauna, herbal tea room, outdoor pool with terrace and 7 treatment cabins, there’s everything you need to relax and unwind.<\/a> <\/a> <\/a> <\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\nThis is how the truffle market takes place in the hotel’s salons.<\/p>\n<\/a> <\/a> <\/a> <\/a> <\/a><\/a> <\/a> <\/a> <\/a> <\/a><\/p>\n
\nThe beauty rituals offered at this lake and Spa resort are based on natural products from Decl\u00e9or, Terrak\u00e9 and the newly arrived Talga superior range.
\nCustomers can choose a fully personalized treatment, or one based on an element (water, earth, light) and a special feature (application of products with silk brushes, use of volcanic stones). Real menus at the heart of relaxation. <\/p>\n