Racines

The story

Racines Annecy – Modern Cuisine with a Michelin Bib Gourmand in the Heart of Annecy

A Bistronomique Anchor in Annecy

On a quiet pedestrian square edged by the Thiou river, Racines brings a personal, family-rooted vision of Modern Cuisine to the centre of Annecy. The restaurant—recognised with a Michelin Bib Gourmand for good quality, good value cooking—is the life work of John Guillot and his partner Eva. John’s father was a cook, his grandfather and uncle were butchers; Eva’s cousins work with beer, eggs and vegetables. After training in Thonon and Bonneville, the couple refined their craft in Michelin-starred kitchens in London and Barcelona before coming home to Haute-Savoie. Their restaurant is their roots, made tangible.

The dining room is deliberately understated: warm wood, natural materials, a sense of calm. In warmer months, the terrace—filled with plants—becomes the centre of things, a relaxed spot for friends and families to share John’s cooking.

A Seasonal, Monthly Menu

The heart of Racines is a single menu that changes each month. John believes in working with what is at its peak, so dishes shift to follow the season. The structure is consistent: three starters (one or two are vegetarian, always anchored by a perfect egg), two mains (a fish and a meat, their cooking and accompaniments varied by season and inspiration) and two desserts (a chocolate number for the indulgent, a fruit one for the season). Regional cheeses are offered as well.

The menu is priced at 41€ for three courses (entrée, plat, dessert) or 51€ for a dégustation that adds an extra savoury course. Lighter lunch options (entrée-plat or plat-dessert) are available for 34€ on weekdays.

Eva curates the wine list with a focus on Savoie producers and organic or biodynamic estates from across France. Her selections are meant to surprise and partner the food naturally.

Quality That Earned Its Bib

That Michelin Bib Gourmand is a direct reflection of the philosophy here: good produce, clear technique, no pretence. John’s cooking is described by the restaurant as “bistronomique”—a modern, creative take on French classics, never fussy but always precise. The atmosphere is informal, the cooking serious. Racines is open Tuesday to Saturday for lunch and dinner, with wheelchair access and an attractive terrace. It is Modern Cuisine that stays close to its land.