The story
At La Rotonde des Trésoms, Chef Eric Prowalski crafts modern cuisine shaped by two distinct waters: the crystal-clear depths of Lake Annecy and the salt-laden tides of the Atlantic, where he spent his childhood. His cooking is a dialogue between the mountains of Savoie and the great expanses of Aquitaine, favouring short supply chains and local producers.
Prowalski has been at the helm of the kitchens at Hôtel Les Trésoms since 2011. In 2018, after a period of deep introspection, he redefined his culinary identity – a shift that led to a Michelin star in 2021. The same year, he received the Gault & Millau trophy for Cuisine de la Mer in Auvergne-Rhône-Alpes. Today, his plates are precise, elegant and stripped of anything superfluous, letting each ingredient speak for itself. Saumon de l’Adour, piquillos and pibales from his Basque roots meet omble chevalier and brochet from the lake. The result is a subtle, generous cuisine that is both rooted and free.
The dining room overlooks the lake, offering a calm, refined setting that matches the chef’s serene confidence. It is a place where technique fades into emotion, and every dish tells a story of place and memory.
Recognition
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