The lake, the mountains, the season
Chef Clément Aubry's table, on the shore of Lake Annecy.
Book a table- Michelin GuideOne star
- Gault&Millau16/20, four toques
- Alpine Tables NotebookTable of the year
A villa by the water
Twenty-four seats, wide windows onto the lake and a kitchen open to the dining room: Ombelle occupies a 1920s villa on Avenue d'Albigny.
Clément Aubry cooks lake fish, vegetables from the Genevois and herbs from the alpine pastures. Few elements on each plate, great care: cooking that lets the produce and the landscape speak.
Three menus, one table
Shoreline in five courses, Ombelle in eight, Garden, entirely plant-based, in six. Each can come with a wine pairing, or an alcohol-free pairing created by Hugo Ferrand.
At lunchtime, Thursday to Saturday, the market menu offers four courses around the morning's harvest.
In the kitchen and at the table
Plating, in the kitchen 
In the press
Lac & Cimes magazineAutumn issue
Cooking of rare precision, where each plate seems to come down to a single gesture.
Alpine Tables NotebookTable of the year
The Arctic char in hay broth alone is worth the trip to the lakeside.
Les Cahiers de l'AssietteReview
Attentive without being ceremonious: you feel welcomed, not watched.
News
The autumn menu is served
Wild mushrooms, Bauges pigeon, Savoy apple roasted with fir honey: autumn arrives on the menu.
An evening with Savoy winemakers
Three estates, six wines and a five-course menu created for the occasion. One night only, twenty guests.
Give a meal at Ombelle
A menu, a wine pairing or an amount of your choice: our gift vouchers are valid for one year.
Book a table
From Wednesday evening to Sunday lunch. We confirm every request by phone or email.