The story
Là-Haut is not a restaurant that happened by accident. It was conceived in the mind of Maxime and brought to life after he met chef Jean-Baptiste, a collaboration rooted in a shared love for hospitality and good food. The project found its true meaning when they discovered an unusual space in Annecy, close to the city center but far from the ordinary. The name – "Là-Haut," meaning "up there" – is an invitation. Guests take an elevator to the fourth floor, leaving the street behind for a dining experience that feels both elevated and intimate.
The kitchen focuses on French modern cuisine, with a menu that changes with the seasons. The midweek "Menu Affaire" offers a smart, two- or three-course option for lunch, while the main "Là-Haut" menus let guests choose from a selection of starters, mains, and desserts. A "Trou Normand" option adds a classic palate cleanser.
Dishes are precise and ingredient-driven. Starters might include pan-seared foie gras with apple chutney and cider jus, or plancha-cooked scallops with a root vegetable fricassee and vin jaune foam. Main courses feature Skrei cod on spelt with a lemon broth, or veal with a pulled shoulder confit, potato cloud, and mushrooms. Desserts lean toward the elegant: a creamy chocolate palet with passion fruit, or a coconut sweetness balanced by tangy kiwi. The à la carte section adds depth with options like a black truffle risotto, crispy-melted veal sweetbreads with Jerusalem artichoke, and a signature profiterole with warm chocolate sauce.
The restaurant's consistent quality and value have earned it a Michelin Bib Gourmand, an award that highlights good cooking at a reasonable price. For Là-Haut, this recognition feels like a natural fit – the cooking is ambitious but accessible, the setting warm without pretense. It's a place where the passion of the team is evident in every plate, and where the journey "up there" is always worth the ride.
Recognition
Ambience
Details
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