Relais de l'Aérodrome

The epitome of rural France! With its exposed stonework, beams, floorboards and fireplace, so welcome during cold winter evenings, this authentic little 15C castle will delight those of a romantic disposition, as will the mystery menu of chef Jérôme Mamet, who is a stickler when it comes to plating! This inventive and talented chef works only with carefully selected, often organic, ingredients of the highest quality. Delicious terrace.

On the shores of Lake Geneva, a love story and a fish restaurant in one! Manon Moleins-Plassat (in the dining room) and Lucas Dumelie (in the kitchen) have dropped anchor in the tiny port of Séchex, from whence Manon hails. Her brother Ludovic, a sixth-generation fisherman, continues to cast his nets there. Fish from the lake play first fiddle on the menu: whitefish, pike, trout and crayfish are elevated courtesy of rigorous cooking techniques. The mountainous hinterland also chimes in with its vegetables, herbs and aromatic plants, which are particularly well suited to this light, healthy cui

Opposite the townhall of a picture postcard village set amidst vineyards, this small inn, which sports an uncluttered Scandinavian vibe, offers seafood- and veggie-centric cuisine. Philippe Deslarzes signs a crisp, modern score, in a bid to showcase the ingredients’ natural essence: Danish langoustines, Vadouvan bisque and red and white beetroot; Scandinavian cod, endives and cloves. Artistic plating, hearty flavours, stylish tableware and flawless service, without forgetting the sommelier’s insightful tips. The chef’s other establishment, the Njørd Café, aims for a more bistronomic slant.

If you're passing through Genolier, be sure to stop off at this charming Auberge! Filipe, the young chef here, serves fresh, tasty cuisine infused with contemporary flair: think fillet of turbot grilled skin on, with pesto and crunchy vegetables. An enjoyable mealtime.

In this small village near the Swiss border (in Haute-Savoie), which for a long time was a major raspberry-growing area, foodies will find a refuge in this family-run establishment. The plush, Belle Époque-inspired restaurant interior has been entirely refurbished in a contemporary style. Fanny Chanove keeps a watchful eye over the smooth running of proceedings in the dining room, while chef Hubert Chanove cooks up modern cuisine with creative touches, inspired by local ingredients and wild flowers and herbs. His dishes tend to revolve around a particular season or ingredient (fish from Lake G

In a seamless fusion of a cafe and a brasserie, Njørd Café adroitly rolls out a savvy mix of Scandinavian and Swiss delicacies. Wind down in the casual vibe as you savour finely crafted fare, underpinned by first-class produce that is always in tune with the seasons: lovage-flavoured hemlagade köttbullar (meatballs), carpaccio of veal with pine nuts and black garlic, smörgås (sandwiches) of North Sea shrimp… The buzzy, verdant terrace is a hit in fine weather. Weekend brunches and other regular events further enhance the establishment’s appeal. The Hemma Hotel provides minimalist, tastefully d

This authentic and sophisticated dining experience is the brainchild of Frank Xu, the descendant of a Shenzhen cooking dynasty. Some of his signature creations include dim sum of foie gras, fillet of seabass in ginger, Peking-style duck (served in two courses), or shrimps in a balanced blend of breadcrumbs, garlic and chili peppers. The “Diamond” menu for two, which includes duck, is highly recommended. The red, black and gold colour scheme mingles exoticism and elegance, while the floor-to-ceiling windows lead onto a spacious terrace that is bliss in summertime, and which overlooks a swimming