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Les Morainières

★★★ Michelin€€€€Creative, Modern Cuisine

Michaël Arnoult has transformed Auberge des Morainières into a charming, intimate restaurant with minimalist decor overlooking the undulating vineyards and the Rhône Valley. His modus operandi revolves around fresh ingredients and respect for those who cultivated them, so choosing local producers, getting to know them and working alongside them is a priority… and that is evident in the food, from game, asparagus, suckling lamb to trout or whitefish. To cite one iconic dish: the jellied crayfish tartare served with a foamy mandarin and marigold butter and paired with cooked crayfish is elevated

Le Clos des Sens

★★★ Michelin€€€€french

This spruce establishment in the upper reaches of Annecy is home to Franck Derouet and his associate Thomas Lorival. They fashion a culinary lineup whose veggie and lake-focused slant is clearly founded on a locavore philosophy as everything comes from their own garden or within a 100km radius. Each dish is sprinkled with seasonal fruit, vegetables, flowers and herbs, adding a distinctive poetic and modern art flourish. Their work with fish from the lake involves in-depth reflection about texture and cooking methods, resulting in dishes like raw fera (lake fish) enhanced by a powerful garum, f

Le 1947 à Cheval Blanc

★★★ Michelin€€€€Creative

Yannick Alléno has trodden a remarkable path! At one great restaurant after another, the chef from the Paris region has always been adept at channelling his passion into fulfilling his ambition. Within the Hôtel Cheval Blanc, he regales a few lucky diners (just five tables) with a striking repertoire of contemporary cuisine, in which creativity and audacity are entirely guided by the quest for flavours. The Savoie region is shown in its best light through his use of superb ingredients, each of these edible treasures being prepared with the greatest care. This chef's true passion are his sauces

L'Auberge de Montmin

★★ Michelin€€€€Creative

Forclaz Pass (1 147m) is not just a paradise for paragliders, but also for fine food lovers, thanks to this restaurant, which has been refurbished and extended without losing its snug Alpine appeal. Chef Florian Favario adds an increasingly creative spin to cuisine based on the best of local produce (eg lamb and piglets, home-grown vegetables, seasonal fruit). He masterfully combines wildflowers, plants and herbs, such as thyme, sage, oregano, agastache, hyssop, mint flower etc. The resulting feast of extraordinary scents elevates dishes that are already at the apex of culinary technique and k

Jean Sulpice

★★ Michelin€€€€Creative

The Auberge du Père Bise is buzzier than ever under the impetus of Jean Sulpice and his wife, Magali, who have recently masterminded a top-to-toe makeover of the premises! A keen sportsman, the chef serves delicate food that is healthy and light in a single set menu. Wild herbs, flowers and plants add contrast and colour to his creative, incisive dishes, which star a delicious roll call of fish from the lake. Served in beautiful ceramic tableware, this poetic experience unfolds in an elegant contemporary dining space overlooking the terrace and the crystal-clear waters of Lake Annecy in a sett

La Table de Yoann Conte

★★ Michelin5 toques€€€€Creative

Breton chef Yoann Conte discovered the meaning of brotherhood and the importance of food on the high seas. He is committed to creating "unpolished" and sincere dishes within the fine dining context. An extreme hiker in his spare time, his lakeside garden benefits from his herbalist know-how. His cooking is in his likeness: physical, down-to-earth, adventurous and with a wry sense of humour. Supported by a highly motivated team, he tirelessly refines two set menus with distinct themes: "Adopted Land" which highlights the Alpine terroir, "Native Brittany" which celebrates his homeland with preci

Maison Benoît Vidal

★★ Michelin€€€€Creative

Benoît Vidal is the Catalan chef behind this restaurant done out in a slick contemporary style in the Annecy area. Having completed stints with Michel Trama and Michel Guérard, he has created a light, poetic brand of cuisine that is rooted in the culinary traditions of Savoie, his adopted home. He brings a sense of precision and his own personal style to bear on the rigorously sourced ingredients, elevating them with sound technical skill and elaborate presentations. The strength of this chef may well lie in his pared-down, apparently simple creations showcasing pike, trout and crayfish with u

Maison Aribert

★★ Michelin€€€€Creative, Modern Cuisine

Christophe Aribert is thriving in his restaurant in a fine 19C house built against the hillside in Uriage Park. A nature lover, he has made eco-responsibility the foundation of his establishment: waste management, pellet heating system, organic cotton fabrics... Every aspect has been considered in terms of its impact on the environment. The chef's passion for herbs and roots from the surrounding mountains is more pronounced than ever; these sit alongside the fruit, vegetables and flowers from the kitchen garden in the dishes. His cuisine is also an ode to freshwater fish. Finally, let's not fo

René et Maxime Meilleur

★★ Michelin€€€€Creative, Regional Cuisine

Dad René, son Maxime and now Maxime’s children too, Oscar and Calixte, work hand in hand towards a common goal: shine the spotlight on their mountain terroir as they lovingly craft each ingredient, while seeking inspired new ways to prepare regional delicacies. Cheese, fish from the lake, as well as herbs and berries that René picks daily, are at the core of their “intelligent and legible” score. The entire family pitches in here: mum, daughter, daughter- and son-in-law all play a role too, waiting on tables or in the back office. Finally, should you wish to spend the night, book yourself into

Sylvestre Wahid - Les Grandes Alpes

★★ Michelin€€€€Creative

In an exclusive setting comprising just four tables, Sylvestre Wahid serves only around 15 lucky guests per sitting. This tailor-made culinary interlude is built around the chef's signature dishes, which he reinterprets at this ski resort location according to his inspiration – think Roscoff crab or a lemon and seaweed dessert. In an open kitchen where he is assisted by his trusted team, the chef displays a marvellous sense of daring, masterfully pairing lobster and crab with ingredients typical of Pakistani cuisine – spices, chilli and lemon acar pickles, lentil dahl etc. Magnificent produce,

Le Sarkara

★★ Michelin€€€€Creative

Gifted pastry chef Sébastien Vauxion takes guests on a unique journey (with a formula that proved to be trendsetting). His modern, inventive cuisine puts fruit and vegetables centre stage – in fact, this is vegetarian, only without hammering home the point. His highly refined creations are based on complex flavours, each ingredient enhanced by aromatic herbs, spices, citrus fruits and dairy products. Jerusalem artichoke ravioli and cranberries, brown stock and beurre rosé; pan-fried bulbous-rooted chervil with Bauges saffron, sea-buckthorn jus flavoured with orpiment: his "cuisine pâtissière"

Baumanière 1850

★★ Michelin€€€€Creative

Courchevel, the quintessence of Alpine luxury since 1947, is an exclusive ski resort where nothing is too grand or too posh! In this plush, stylish chalet, talented chef Thomas Prod'homme, who trained at L'Oustau de Baumanière in Les Baux-de-Provence, elegantly slaloms between local ingredients, winter flavours and Provençal inspirations. Guided by his memories and personal tastes, he produces high-precision cuisine and does not shy away from presenting bold flavours or comforting, indulgent fare. You can also sense that the chef likes to have fun with his cooking, taking pleasure in the eleme

Atmosphères

★ Michelin€€€€Creative

From Lamartine to Stendhal and Maupassant, many a French author has waxed lyrical about the atmosphere of Lac du Bourget and the view over Mt Revard. For his part, Chef Alain Perrillat-Mercerot has made the lake and mountains the splendid backdrop against which he serves his delicate, creative cuisine that fervently champions the Savoie terroir. Classically trained, his high-precision preparation of freshwater fish, local cheeses and wild blueberries is second to none – choose between two carefully composed single-choice set menus. The fantastic wine list fetes local grape varieties (among oth

La Table de L'Incomparable

★ Michelin€€€€Modern Cuisine

This knockout location overlooking Bourget Lake provides the perfect foil to spot-on, polished cuisine rich in gutsy flavours with a penchant for local country produce: cottage garden veg, trout, fera, farm-reared veal… Dishes that pack a punch and which showcase a savvy mix of contrasting textures. The view from the terrace over the lake and Mont du Chat is out of this world.

Lamartine

★ Michelin€€€€Modern Cuisine

Facing the lake that was so dear to French author Lamartine, this restaurant has been setting the standard in the region since 1964. Valentin Marin anchors his cooking in this mountain and lake terrain, preparing lake fish with a particular sense of precision: Arctic char with celery and beurre blanc with pike eggs; Savoie lamb with artichoke flowers; strawberry croustillant with tarragon. The elegant contemporary decor and attentive service guarantee a romantic atmosphere.

Ambroisie

★ Michelin€€€€Modern Cuisine

What initially draws the eye, right in front of us, is the lake hemmed in by wooded banks – the location alone is worth seeing. But above all there is the remarkable work of the chef – after all, that's what we came for… He excels at transforming fine ingredients (scallops hot-pâté style; Breton lobster with raspberries, dried caviar and mizuna; pigeon breast roasted and smoked on the barbecue). His trompe l'œil desserts are at once amusing and delicious (apricot, lemon, chestnut – depending on the season). For fans of truffles, the chef serves a truffle menu all year round: it wouldn't seem r

La Rotonde des Trésoms

★ Michelin€€€€regional, french

The huge conservatory of this Rotonde commands a splendid panoramic view over Annecy Lake, sweeping diners off their feet, even before their first bite! Originally from Arcachon, Eric Prowalski adds flavours from southwest France to recipes which highlight sustainably grown local produce. This skilled craftsman deftly unfolds a repertory in which creativity never hampers the flavour, developing a delicious "dialogue" between his adopted land and his homeland. The understated interior showcases a subtle blend of warm materials such as leather and oak.

🕐 Tu-Fr,Su 12:00-14:00, Tu-Sa 19:00-21:45

Le Clocher des Pères

★ Michelin€€€€Modern Cuisine, Creative

In a peaceful hamlet at an altitude of 600m and occupying a former 15C stronghold, the cosy, warm interior is depicted by stone walls and picture windows overlooking the Belledonne mountains. You are greeted by five immaculately laid round tables in a room bathed in light, ready for an encounter between nature and good food. Pierre Troccaz signs a carefully curated, inventive score, mingling local produce, aromatic herbs from the garden and a few well-chosen exotic notes, embodied by blue lobster flanked by a frothy espuma of Beaufort cheese and fragrant confit tomatoes. Regional specialties s

L'Esquisse

★ Michelin€€€€regional

Previously Laurent Petit's sous-chef at Le Clos des Sens in Annecy-le-Vieux, Stéphane Dattrino is now at the helm his own restaurant that is pretty as a picture. Behind its discreet façade, there are plenty of tables for two (opt for one upstairs) and, despite its deliberately relaxed feel, the service here is very much on the mark. With a sure hand, the chef creates tasty and colourful dishes, his seasonal palette combining top-quality produce, such as local plants and herbs. Confit trout with celeriac, curry and horseradish ; roasted veal sweetbreads, or lièvre à la royale – these are dishes

🕐 Mo-Tu, Th-Sa 12:15-16:00, 17:00-21:00

Maison Fantin Latour - Stéphane Froidevaux

★ Michelin€€€€Modern Cuisine, Creative

Stéphane Froidevaux has been expanding his culinary repertory and honing his style, armed with lashings of sincerity, year after year. As a result, he has crafted a finely balanced score, as his delectable menu illustrates. Meticulous craftsmanship, tasty and creative without being OTT, Stéphane’s handiwork bears the hallmark of his affinity with nature, depicted by the herbs and flowers he picks himself and which he uses in his “ratatouille”, whose ingredients vary with the seasons. The Brasserie du Fantin serves a bargain priced lunchtime menu, which is a hit with the regulars, as is the sum

L'Émulsion

★ Michelin€€€€Creative, Modern Cuisine

In this tastefully restored farmstead in Bas-Dauphiné, chef Romain Hubert crafts carte blanche menus that err between tradition and creativity. His cuisine, which owes much to the first-rate quality of its meticulously sourced ingredients, 99% of which are local and purchased direct, is a consummate blend of taste and texture: green and white asparagus, trout and lovage; free-range rabbit cooked three ways with chards.

Le Cin5 - Au Cœur du Village

★ Michelin€€€€Creative

Vincent Deforce is a fan of the island of Mauritius, from whence he brings back ideas, ingredients and spices that he cleverly mixes with Savoie produce, creating inventive, attractive dishes. Rich in colour, Savoie saffron rubs shoulders with island chilis, marlin and octopus are mixed with sarrazin crozets (local pasta) and zander from Lake Geneva, without forgetting the delicious tartiflette of sweet potatoes and slow-roasted pork – unforgettable!

L'Ekrin by Laurent Azoulay

★ Michelin€€€€Modern Cuisine

In this luxury chalet hotel in the heart of the resort, L'Ekrin is a cosy cocoon with furnishings and tableware designed down to the smallest detail (the crockery was specially created by a ceramist from Thônes). Chef Laurent Azoulay crafts creative and refined cuisine that skilfully blends the influences of his native Provence and adopted home of Savoie. Uncompromising when it comes to sourcing, he showcases the finest Mediterranean fish, local poultry and escargots from Savoie in subtle dishes; these are often complemented by side dishes that play on texture and flavour. Highly skilled when

Le Farçon

★ Michelin€€€€Modern Cuisine

Tucked away in the charming resort of La Tania, a stone's throw from Courchevel, Julien Machet's restaurant invites you to enjoy a culinary experience that is full of personality. Accessible on skis, this unique place sets itself apart with its inspired and authentic cuisine in which local ingredients from Savoie, Piedmont and the Mediterranean rub shoulders with carefully selected ingredients from neighbouring regions. The chef brings out the best in this produce, thanks to contemporary creativity and flawless technique, creating dishes with intense and perfectly balanced flavours. Pies with

Mont Blanc Restaurant & Goûter

★ Michelin€€€€Modern Cuisine

This tastefully refurbished century-old inn at the edge of the village overlooks the Beaufortain mountains. It is the domain of an enthusiastic young chef who previously worked in pastry at a Michelin-starred establishment. Benoît Goulard proposes surprise set menus drawing on the best produce in the region – always seasonal and eco-sourced. His aim is not to tell some sort of story with each dish, but simply to conjure up refined and contemporary-style cuisine that looks and tastes great, showcasing his keen eye for detail. This also goes for the desserts, which are well worth a try! The same

Palégrié Chez l'Henri

★ Michelin€€€Creative, Modern Cuisine

As enthusiastic as ever, Guillaume Monjuré (who first came to our attention in Lyon and Corrençon-en-Vercors) plays host to guests in this family-owned barn, which has been renovated into a table d'hôte-style restaurant. Fanning the flames of his passion for cooking over an open fire, he has set up a wood-burning oven in full view of diners; he cooks absolutely everything in it, from bread first thing in the morning, to vegetables and fish during the meal. This is natural, primitive cuisine that is no less personal and creative for all that. He is able to elevate vegetables, herbs and fish fro

Le Chabichou by Stéphane Buron

★ Michelin€€€€Modern Cuisine

This luxurious hotel with a cosy, elegant interior sporting thick pile carpeting, coffered ceilings, immaculate-white designer seats and modern tables with smoked glass tops is emblematic of the resort. Chef and Meilleur Ouvrier de France Stéphane Buron, assisted by his son Antonin, devises a selection of set menus based on three themes: the chef's childhood memories, the Savoie terroir and travels in Japan. The ingredients are of the highest quality and the sauces are beautifully complex. Other highlights include the trolley decked with fine mountain cheese, the charming service and extensive

Alpage

★ Michelin€€€€Modern Cuisine

High up in Courchevel, Alpage is the fine dining restaurant of Hotel Annapurna. Under the direction of chef Jean-Rémi Caillon, it promises a unique and exclusive experience. In an intimate space with bay windows and open kitchens, he reinvents the flavours of Savoie by combining peasant traditions with modern touches. Premium ingredients, local plants and produce from the terroir, such as crozets or Chartreuse, come together in balanced and elegant creations. Each dish, underpinned by precise cooking and refined sauces, embodies a subtle blend of nature and technique. Attentive and meticulous

L'Altitude

★ Michelin€€€€Classic Cuisine

In Le K2 Altitude Hotel, this restaurant is snugly set in a chic Alpine-style decor with an exclusive vibe. The spot-on service is top-notch. Connoisseurs will instantly recognise the lineup of patriotic French classics, synonymous with top Parisian restaurants: wild mushroom tartlet with fermented cèpe jus or roasted venison with tangy beetroot and grand veneur sauce. Flavour and generosity are the order of the day, and that also applies to the subtle, modern desserts by Sébastien Vauxion.

Le Bourgeon

必比登€€french

A picturesque medieval village lined in colourful houses and formerly renowned for its tanners and cobblers is the setting of this burgeoning establishment! Helmed by chef Enzo Duchesne and sommelier Adrien Lavorel, Le Bourgeon nurtures a modern gourmet horticultural score whose ingredients are painstakingly sourced. Veggies take pride of place in the menu, with guest star appearances from meat and fish, in spot-on dishes steeped in aroma and flavour, illustrated by a starter that mixes raw and mashed courgette, goat’s cheese, gremolata and confit of egg yolk. Several menus are available at lu

🕐 We, Fr, Sa 12:15-13:30; Tu-Sa 19:30-21:00

Le Confidentiel

必比登€€Modern Cuisine

This restaurant – one of many (including some real juggernauts!) surrounding the lake – proves that good things come in small packages. In a compact dining area, you can enjoy dish after dish that is absolutely on point with its bold flavours, such as low-temperature egg, celery and pear, or hake, vegetable noodles and ginger-lemongrass broth. The atmosphere is friendly and relaxed. It really is love at first bite... Now that you're in on the secret, you know what to do!

🕐 Tu-Sa 12:00-23:00

Le Denti

必比登€€Modern Cuisine

This dinky restaurant off the busy tourist trail is run by a couple of talented cooks with a passion for a Mediterranean fish called dentex (denti). Together they conjure up flavoursome, market-fresh, mainly fish dishes, in tune with the seasons. Cheerful, casual vibe.

Cozna

必比登€€Modern Cuisine

In a pedestrian street of historic Annecy, this dinky restaurant is the lair of Sandra and Léo who compose a traditional score rich in nods to Savoie (‘cozna’ means kitchen): shoulder of pork, stuffed cabbage and a Thai emulsion followed by baked apple on short crust pastry with butterscotch and vanilla ice cream. Cheerful service and invariably packed to the rafters!

ANTO

必比登€€Modern Cuisine

Anto, as in chef Anthony Bisquerra, originally from France's South-West, who fell in love with Haute-Savoie, with its mountains and its lakes. He tells this story at his restaurant in Annecy's old town in a harmonious decor of whitewashed walls, wood and stone. His cuisine is a skilful balancing act, juxtaposing Savoie with other regions that he knows well. For example, scallops flirt with Espelette pepper and pine buds; duck from Semnoz comes with a Swiss chard and Abondance cheese gratin; and chocolate and piquillo pepper ice cream find their perfect match in the smoked Sriracha. An absolute

Racines

必比登€€Modern Cuisine

The roots of this bistro are tied to the family history of the young couple who own it: on one side of the family, a butcher's shop specialising in choice cuts of meat (especially milk-fed veal from Limousin) and on the other, chickens and orchards. The chef’s fondness for fine produce can be tasted in dishes like egg parfait, tagliatelle of celery cacio e pepe, fillet of trout, ravioles, shrimp jus and curly kale. Cheerful front-of-house team.

🕐 Tu-Su 12:00-13:00, Th-Sa 19:00-21:00

Brasserie Brunet

必比登€€french

At this restaurant a stone's throw from the train station, you receive a warm welcome in a British-style decor with exposed stonework, wood panelling and moleskin-clad banquettes. "Brunet" pâté en croûte; black pudding with onions, apple and lamb's lettuce salad; calf's liver and spelt risotto – an avalanche of delicious dishes served in a relaxed atmosphere by a smiling team in black attire and leather aprons.

🕐 Tu-Sa 12:00-14:00,19:00-22:00

Là-Haut

必比登€€Modern Cuisine

On the top floor of the Parc des Artisans, this contemporary restaurant affords a view over the rooftops and the mountains beyond. The chef homes in on the essentials with his tasty, no-nonsense cuisine. Top-notch ingredients, generous dishes, intense sauces – it all conspires to ensure a pleasant time is had by all. At lunchtime, in particular, there is an affordable set menu.

La Petite Chartreuse

必比登€€Modern Cuisine

In this village on the outskirts of Grenoble, this charming little restaurant sports white walls and exposed stone, warm-toned hardwood floors and elegant light wood tables. Chef Joan Bois cooks up simple and unpretentious cuisine that follows the seasons, readily incorporating the odd exotic touch inspired by his extensive travels (his passion). Think cod with a green curry and coconut milk sauce, accompanied by herby bamboo rice. Aurélie Josserand takes care of matters on the restaurant floor, providing a warm welcome and attentive service.

Tohu Bohu

必比登€€Modern Cuisine

Here, the honed and dynamic cuisine is uninhibited (within reason!) and rife with flavours. The dishes are perfectly packaged in enticing and varied set menus. The mastermind behind this culinary marvel is chef Guillaume Dubœuf, who previously worked for Christophe Aribert, during which time he developed a passion for fresh seasonal ingredients. Set in a lively pedestrian street, the charming bistro setting combines vintage and contemporary styles.

Le Café de la Poste

必比登€€Modern Cuisine

Home to the post office, bread shop and bistro, this regional-style building embodies the convivial spirit and hospitality of this mountain village. In the morning, locals stop by to pick up their bread while it's still warm or post a letter at the counter decorated with vintage postcards. The wood-panelled interior, Baumann chairs and Badonviller plates may exude the warmth of a traditional inn, but the cuisine cooked up by the young chef-owner is contemporary: butternut squash soup, pattypan squash and hazelnut cazette salad, pork belly cooked in beer, local-style affogato with meadowsweet a

Café A

必比登€€Traditional Cuisine, Modern Cuisine

The beating heart of Maison Aribert, Café A never sleeps – it is open throughout the week from breakfast to dinner. Remaining true to his "village café" theme, which reinterprets recipes handed down from mothers and grandmothers, the chef proposes fine bistronomy cuisine at affordable prices. The simple food is made from carefully selected ingredients. Memorable dishes include a simply addictive pain perdu made with brioche served with ice cream and caramel sauce. A safe bet every time. Brunch on Sundays.

L'Esprit Bistrot

必比登€€Modern Cuisine

In a trendy bistro interior, you will sample good food crafted by an enthusiastic chef. The long list of local producers with whom he works is emblematic of his mindset. A few examples: a salad of razor clams and lentils from Trept; mallard duck cooked two ways and garnished with braised chicory and an offal-flavoured gravy; Chartreuse-flavoured baba…

Simple et Meilleur

必比登€€french

In a purebred alpine interior appointed in light wood whose floor-to-ceiling windows overlook the mountains, the chef shines the spotlight on satisfying Savoyard dishes and victuals, often to share: baked trout, Reblochon fondue, cold cuts and cheeses from the region, blueberry tart, or a bourguignon of venison with creamy polenta on the side. The brainchild of René and Maxime Meilleur, this welcoming establishment lies at the foot of the slopes. The ground-floor hosts a gourmet delicatessen with an enticing selection of local delicacies to take home.

🕐 Mo-Su 12:00-13:30, 19:00-21:30

Les 9 névés

必比登€€Modern Cuisine

From its perch in the upper reaches of Beaufort, this restaurant commands breathtaking views of the village of Arêches and the surrounding peaks. With light wood fittings and a mountain atmosphere, the setting is inviting; the terrace is set against an Alpine backdrop. Local chef Benoît Chauchaix devises a single set menu comprising several courses. It centres on local seasonal produce enhanced by original herbal notes (hogweed, yarrow, meadowsweet). His modern, colourful and fragrant cuisine is absolutely on point. Cindy (his wife) takes care of things front of house. The establishment also h

Lo Fieu

必比登€€Regional Cuisine, Traditional Cuisine

In his "country-style restaurant with a wood fire" (Lo Fieu means "fire" in the local dialect), Romain Hubert and his friendly young team work hard to keep the traditional cuisine of the Dauphiné region alive. A series of comforting and flavourful dishes are prepared right in front of you: soup from the cauldron with Trept chickpea , fried fish from Lake Bourget, sausage (pork or fish) served with gratin dauphinois, and then there is the trolley packed with appetising desserts. The converted barn, which has been restored in a rustic style and wows with its impressive dimensions, provides the p

Bistrot Louise

必比登€€Modern Cuisine

In the heart of a village of orchards devoted to walnut growing, this lovely stone building is where Yann Tanneau rolls out a creative and enticing lineup. After learning the ropes in top houses, this tattooed and enthusiastic chef crafts and serves, entirely single-handedly, perfectly executed first-class dishes. You may start with a yummy association of oeuf parfait, creamy celery, smoked haddock and Iberic lomo. For the main course, we recommend juicy, tender poultry breast, underscored by cardamon, combawa and green curry. This elegant, gourmet feast is sampled in a simple, welcoming inter

La Ferme de Victorine

必比登€€Regional Cuisine

An authentic farmhouse with a pretty rustic - style restaurant, from which you can even see the cows in the cowshed in winter. The chef is passionate about Savoyard produce, and always on the lookout for the best cheeses and cold cooked meats. An eminently pleasant restaurant and very tasty dishes!

Folie Cuisine d'Émotions

€€€Modern Cuisine

In a heritage edifice in the heart of historic Chambéry, next-door to the Château des Ducs de Savoie, this establishment occupies the courtyard of what is now a luxury hotel. In a suitably classy setting, the chef crafts a “carte blanche” menu inspired by the seasons and travel, together with a simpler lunchtime score. Depending on your mood, choose from the sun-drenched terrace shaded by stylish white parasols or an immersive experience overlooking the kitchen.

Carré des Sens

€€Modern Cuisine, Traditional Cuisine

In a pretty spot on one of the city's central squares, this building is the stomping ground of a chef who revisits classics from French tradition with passion and precision: boiled egg, fricassee of chanterelles and parsley emulsion; chuck of beef cooked at a low temperature, potato galette and truffle jus; hot soufflé with Grand Marnier – quality ingredients go into these delicious and carefully executed dishes.

Pinson

€€€Modern Cuisine

In the heart of Chambéry, this establishment is a hit courtesy of its leafy terrace, shaded by a fig tree that is a genuine haven of peace and quiet in the city centre. The chef with stints at Lasserre and Rech under his belt orchestrates a modern, indulgent Mediterranean score, dotted with Middle Eastern accents: refreshing ceviche of greater amberjack dotted with citrus fruit and raspberries; plancha seared giant prawns, jalapenos sauce and lemon-scented Lebanese tabouleh. Gracious, warm welcome, cheerful service and vibrant dishes packed in globetrotting appeal.

Le Saint Jean

€€€Modern Cuisine, Creative

By a winding road through the Bauges mountains, this establishment is the epitome of a country village inn whose recently refurbished wood-rich chic interior pays tribute to the surrounding countryside. Romain Bonnier works with local produce and a veggie-centric ethos, without forgetting meat and fish from the lake. His delicate mousse of catfish with spinach and his fragrant tartlet of crunchy white asparagus are packed with flavour, while his Chartreuse lamb cooked several ways is in a class of its own. Sweeping views over the Chambéry valley and surprise menus that invite the diner to “let

Le K'ozzie

€€€Modern Cuisine

This inviting and cosy restaurant is run by Maude and Sébastien, who met in Australia, land of the Aussies or Ozzies (the reference behind the name). The concept is to let yourself be guided by the chef's inspiration; only a (non-exhaustive) list of the ingredients currently in his kitchen will be presented to you. Enigmatic and tasty.

Le 59 Restaurant

€€€Modern Cuisine

In the heart of Aix-les-Bains, this buzzy eatery is a hit for its well-crafted culinary lineup and the warm welcoming interior which mingles bare stone and fashionable splashes of colour. Seasonal ingredients are savvily showcased courtesy of textbook talent and painstaking care: crispy asparagus coated in a silky hollandaise sauce, delicately seared brook trout followed by roast pineapple laced with spicy notes. Ticks all the boxes for discerning foodies.

Le Sens Unique

€€€Modern Cuisine

This friendly bistronomy restaurant is part of a small hotel in the upper reaches of the town centre. Behind a façade still reminiscent of Aix-les-Bains's heyday as a spa resort, this stylish eatery, complete with a wine bar, has lost none of its period cachet. It is run by a vital chef who often puts in an appearance on the restaurant floor. His down-to-earth bistro-style cuisine with a twist uses seasonal and sometimes premium produce (Angus beef, Corsican meagre etc). Attentive service. The enclosed tree-lined terrace to the rear is charming.

La Table Floralie

€€Modern Cuisine

This is the town-centre spot that everyone in Aix is talking about! The first venture of this young couple, the restaurant is an appealing modern space with an open kitchen. The chef conjures up neat contemporary dishes that are full of flavour, highlighting primarily local seasonal produce. He enjoys interacting with guests, especially when it comes to recommending the Savoie wines about which he is so passionate. A family atmosphere prevails here.

Les Quatre Saisons

€€€Modern Cuisine

Antonio Gérard Quintanilla is at the helm of this hotel-restaurant nestled in the Savoie hinterland. Rather than taking diners to the Andes, this chef of Peruvian origin is making his mark by creating distinctly French dishes with bold flavours and a definite penchant for mushrooms. His Saint-Béron chicken, accompanied by a creamy Albufera sauce and a medley of forest fruits, illustrates his commitment to technically sound and indulgent dishes. With its beams and antler chandeliers, the space is done out in traditional style, and its wide picture windows afford expansive views. They offer comf

Auberge d’Aillon et d’Ailleurs

€€€Modern Cuisine

In the Bauges Mountains, an unspoilt natural haven, this contemporary hotel has a lovely restaurant run by a young chef who has both technique and ideas. He throws himself into his work to get the best out of the Val d'Aillon terroir: vegetable garden, cooperative cheese, farm lamb, wild herbs... The menu changes regularly.

Le Pérou

€€Peruvian

Pulpo anticuchero, lomo saltado, tiradito, arroz cremoso, and, of course, the indispensable ceviches: all the classics of Peruvian cooking are on the menu here in the Alps, thanks to a chef and her team, who all hail from Peru. Much of the produce is imported direct from the Andes, via Spain. Anyone who has been lucky enough to taste authentic South American food will be delighted by the incredible range of flavours and tastes of this cuisine rich in seasoning and unexpected ingredients on offer.

La Table des Bauges

€€Farm to table

This is the brainchild of chef Clément Girod (formerly with Emmanuel Renaut), who has returned to his birthplace between two lakes. The result ticks all the boxes: local ingredients, homemade bread and ices, an organic wine list and spot-on market-fresh fare, illustrated by rainbow trout, medley of carrots and a carrot and ginger reduction.

La Table 1625

€€Traditional Cuisine

In the Château de la Mar, a magnificent 13C castle surrounded by vineyards, Michaël Arnoult has opened a unique establishment below his restaurant Les Morainières. The decor is minimalist, with wooden tables set against exposed stone, and a large table d'hôte stands between the barrels in the cellar. At lunchtime, there is a set menu, which changes every week, and a short à la carte menu showcasing the chef's talents: lake fish, mushrooms, herbs and on-point jus. Generous dishes include Angus steak and chips, pork chop and polenta, 10hr confit veal shank, and Savoie trout.

Abîme - L'Auberge du Pont

€€Modern Cuisine

This long-established inn stands by a bridge spanning the gorge – the Chéran River flows a few hundred metres below! A native of the area, the chef likes to work with regional ingredients he sources from local producers. Even amateur mushroom foragers are welcome to offer up their pick of the day. His squash risotto, fricassee of shiitake, polypore and oyster mushrooms is a prime example of his culinary style, which is geared toward plants and vegetables and the interplay of textures. A "discovery menu" made up of several courses is available in the evening and at weekends. Appealing lunchtime

La Fine Fourchette

€€Modern Cuisine

A jaw-dropping view over the Canal du Rhône and an elegant interior set the scene in this renowned regional temple of good food. Generous portions of Ain produce take the limelight in the chef’s well-crafted score, depicted by fascinating flavour combinations and impeccable plating. Special mention for the strawberry-themed dessert that will knock the tastebuds off fans of fine French fare!

La Tour des Sens

€€€Creative

On the upper reaches of Tencin, this Tower is a treat for the five senses! Run by the same chef since 2016 (2017 Top Chef winner), his creative, natural menus aim to stimulate the taste buds of diners and thus call upon their emotions. When the weather’s fine, why not enjoy the fabulous view of the Chartreuse range from the terrace?

Brasserie Chavant

€€Traditional Cuisine

Located in a handsome mansion near the Chartreuse cellars, this tastefully redecorated brasserie, which sports a striking white staircase leading up to the first floor, offers a patriotic line-up of Gallic fare, such as velvety Dubarry soup and curry; Mille Pas pâté en croûte; Dauphiné ravioles, among others. Tributes to the bountiful Voiron region abound, hence the melt-in-the-mouth slow-cooked pork belly à la Chartreuse and a decadent iced dessert, also perfumed with green Chartreuse. Delightful welcome and service.

Les 16 Clochers

€€Modern Cuisine

The terrace of this restaurant boasts a superb panoramic view over the valley's 16 church towers. The new, young and energetic team swear by local and organic producers (for their mushrooms, eggs and vegetables in particular) to create their well-crafted and market-fresh cuisine. The menu changes regularly and the terrace is popular in summer.

Bec

€€Modern Cuisine

At this restaurant, Brice (the chef) and Élodie Collon (his wife) bring you modern cuisine in the form of a menu-carte revolving around Savoie ingredients: lake trout, escargot and pike, in particular, but not forgetting the optional foie gras, monkfish and veal sweetbreads for a small extra charge. The result is tiptop dishes packed with flavour, such as Mont Charvin pork pluma with polenta and barbecue sauce.

Le 1903

€€€Modern Cuisine

At the 1903 (the year the Auberge du Père Bise was established), Jean Sulpice rolls out the house signature dishes and new takes on regional classics, like this gratin of crayfish tails "new style". The particularly attentive waiting staff will guide you through the treasures of the cheese cellar. The superb rotunda with floor to ceiling windows overlooks the mythical bay of Talloires.

Les Terrasses - Le Cottage Bise

€€€Modern Cuisine

A luxurious and smart restaurant, a lovely terrace shaded by chestnut trees with the lake as its horizon, and modern cooking seasoned to a T mean you will enjoy your dining experience here. The chef prepares trout gravlax with asparagus, monkfish glazed with carrot and turmeric jus, and picanha of Black Angus beef with crunchy vegetables.

Le Palace de Menthon

€€€Modern Cuisine

A vibrant colour scheme and an unrivalled view of the lake depict this smart, trendy restaurant which serves finely crafted bistronomic fare: foie gras and duck breast; fillet of roast John Dory with seaweed butter; Brittany shortcrust with exotic marmalade.

Black Bass

€€€Modern Cuisine

A smart trendy vibe, a hip interior design and a sweeping view of the lake set the scene for bistronomic dining. Fish from local farms play the lead role in a concise culinary score strewn with creative flair.

Million

€€Classic Cuisine

A family - run establishment that cultivates tradition, both in its restaurant, where the classics are served, and in the nicely old - fashioned guestrooms.

Saba

€€€japanese

There is no shortage of Japanese chefs mad about French food, but here is a French chef who is crazy about Japanese cuisine, which he showcases beautifully in his tiny restaurant in historic Annecy. His freshly-sourced, vibrant dishes hit the spot every time: gyozas of smoked eel and saba (mackerel in Japanese); koshihikari rice, giant prawns and curry… All of which in line with a sustainable agriculture and fishing ethos. Cheerful service.

Minami

€€japanese

In the old part of Annecy, this compact Japanese restaurant with a minimalist interior serves Japanese specialities (crispy morsels of soft-shell crab; hotpot of vegetables and udon) that are complemented by the occasional foray into French territory: foie gras sushi; caramelised eel; jasmine tea crème brûlée. A few tables on the terrace in fine weather.

🕐 Tu,Th-Sa 12:00-13:30,19:00-21:30; We 12:00-13:30

Mazette !

€€Modern Cuisine

Mazette is on point! As Laura, the pastry chef, and Maximilien, the chef, get to work in their pleasant little traditional bistro, we take a table alongside the ever-faithful clientele of regulars. On the menu: French bistro classics (pâté croûte, tourte au Comté and truffle ham, grilled pork belly), nods to the proprietors' roots in Alsace (spaetzle, poultry vol-au-vent with morel mushrooms, apple tart, rhubarb compote) and, on the blackboard, a short list of dishes for sharing.

🕐 tu-sa 12:00-14:00, 19:00-22:00

Le Bouillon

€€french

In addition to meaning stock, a bouillon also refers to the first restaurants opened in Paris in the 18C. In a recently refurbished modern interior, the chef crafts tasty market-fresh recipes, with the odd Asian twist, such as a splendid loin of croaker in a chorizo crust underscored by a red curry and curcuma stock.

🕐 Mo-Fr 12:00-13:30,19:30-21:30; Sa 12:00-14:00,19:30-22:00

Le Roc

€€€€Modern Cuisine

Tasting menus, an appetising à la carte lineup (perch from Lake Geneva with sorrel and pike roe, poached scallops in helianthus, pithiviers of duck and foie gras), a splendid wine list, a contemporary stylish interior in a chic alpine vein and a youthful team that is always spot on: chef Yoann Conte has covered all the bases in this, his second restaurant, also housed in the famous Maison Bleue. And, as always, the view of Lake Annecy is jaw dropping.

Le Restaurant

€€€Modern Cuisine

Michaël Riss's restaurant, located just a stone's throw from the centre of Annecy, boasts a contemporary and light-filled interior. This first solo venture comes on the back of successful stints in several MICHELIN-starred kitchens. The menu features predominantly local produce, which is carefully prepared for maximum indulgence: perfectly seasoned chicken and veal terrine; beautifully cooked char accompanied by oyster mushrooms in an aromatic sauce; and a highly indulgent pear dessert. The restaurant is also home to a delicatessen and a wine shop, with a selection of tapas available in the ev

🕐 Mo-Fr 12:00-13:45,19:15-21:30

Choral

€€french

In the Romains district, a 10-min walk from the centre, take a seat in this cosy dining room, decked in a clever blend of Japanese minimalism and Scandinavian design codes. The repertory stars healthy, hearty seasonal dishes made with cherry-picked produce: the last wax beans of the season sautéed in almond cream, sorrel, tarragon and parmesan; pearlescent medallions of Breton monkfish, paired with hispi cabbage and a fishbone stock laced with ginger and lemon grass; without forgetting their legendary Cuban chocolate tart – to die for! Natural wine list and artisanal beverages whose virtues ar

🕐 We-Sa 12:15-13:45, 19:30-21:00

Le Binôme

€€Modern Cuisine

Mathilde and Remi work together like clockwork. He is in charge of savoury dishes, she crafts the desserts and together they cheerfully wait at table. Market-fresh, throbbingly simple, deftly executed cuisine, illustrated by melt-in-the-mouth chuck beef stew with fluffy mashed potatoes. A few seats at the bar offer an insight into the chefs’ handiwork.

La Fleur de Sel

€€€Modern Cuisine

This spruce family-run business en route to the ski resorts is eminently welcoming. The several-course menu respects the seasons and showcases the cornucopia of excellent Savoyard produce. Cosy and fashionable, the interior also sports a warm rustic edge courtesy of a fireplace insert in the centre of the room. A lovely alfresco terrace adds to the establishment’s appeal.

Café Brunet

€€Traditional Cuisine

This café dating back to 1875 is a real haven. It has managed to keep intact its soul of an authentic and convivial bistro (terrace, boules). As time meanders by, enjoy a good hearty meal or tasty little dishes.

Brasserie Chavant

€€Modern Cuisine

Set in a peaceful park, this third Brasserie Chavant has a large terrace shaded by a 300-year-old cedar tree, facing the tennis courts. The decor, echoing a tennis club vibe, features a green and terracotta checkered carpet, old Roland-Garros posters, vintage rackets and large bay windows. The kitchen brings a contemporary touch to brasserie classics and also serves the same signature dishes as the other restaurants – beef tartare, langoustine ravioli with foie gras and truffles, Angus rib steak with sauce béarnaise.

Le Clos du Château

€€Modern Cuisine

Adjacent to the Château de Proméry, this imposing contemporary building has been run for 17 years by Pascal Avertis, who hails from the village. The chef is equally at ease with traditional recipes (braised chuck with an excellent Mondeuse sauce, potato croquettes to dip in a delicious home-made ketchup) as he is with more modern and creative creations, such as leek and nori maki with Thai vinaigrette and smoked caviar – absolutely delicious! To be savoured on the pleasant terrace, in the shade of the plane trees.

L'Amélyss

€€Modern Cuisine

A young couple have turned this establishment into an endearing eatery with an offbeat tongue-in-cheek sense of humour. The modern fare of chef Héloïse Pelletier is sparkling and vibrant, the ingredients flawlessly fresh, the seasonings precise, and the flavours subtly blended. Well-thought out wine list by monsieur who’s in charge of the service. One of the best in town!

Brasserie Chavant

€€Traditional Cuisine

This establishment bang in the heart of the city impresses with its chic baroque decor. On offer is a lineup of Gallic brasserie favourites (eggs mayonnaise, creamy mushroom soup, beef tartare, Argentinean Angus rib steak, magret of duck in a sauce à l’orange, fish with a beurre blanc and others), together with a selection of more high-flying ingredients such as the house signature: ravioles of langoustine, foie gras and truffles. Chavant was the name of the owner's ancestors, restaurateurs since 1852.

Auberge des Seiglières

€€Modern Cuisine

At the summit of a mountain pass between Uriage and Chamrousse, this stone inn with a commanding aspect has been given a new lease of life by a dynamic young team. Here, you can tuck into seasonal, regionally inspired cuisine without breaking the bank. Terrace overlooking the forest.

Les 3 Faisans

€€€Modern Cuisine

Mathilde Lerouge is in charge of the savoury dishes, while Franck takes care of desserts: this gifted couple crafts seasonal fare poised between tradition and modernity. Meals are served alfresco on the patio beneath exposed rafters or in one of the airy dining rooms. Stand-outs include duck breast in a chorizo-flavoured veggie sauce or a fresh perspective on vitello tonnato with Cranberry beans and a watercress coulis. Franck’s dessert lineup is proof of his time spent in starred establishments. It is everything you would expect from a French country inn and surrounded by stunning scenery.

La Table du 20

€€Modern Cuisine

This elegant bistro, helmed by Franck Barbier, chef, and Luc Brunner, sommelier, sports a contemporary interior bathed in light with a view of the park. Up-to-the-minute, indulgent recipes: Tahitian-style tartare of tuna, roast breast of poultry, apricot crumble with Bulgarian ice cream. Well-curated wine list, spot-on service and lovely alfresco area.

La Table de Marie-Ange

€€€Traditional Cuisine

The terrace overlooking the Aravis range is so mesmerising, it is difficult to tear oneself away. Marie-Ange aims to serve fine regional dishes oozing with authentic flavour: pan-seared cèpes, fillets of wild perch from Lake Geneva, fillet of beef simmered in mushrooms and grandma’s potato gratin, without forgetting the wickedly lavish dessert trolley. The interior sports old wood and farming tools – charming welcome.

Monsieur B

€€Modern Cuisine

This cheerful, buzzy bistro stands in the heart of the pedestrian town centre. The young chef cooks up unpretentious, fresh, tasty bistronomic cuisine. The set lunch and evening menus change monthly in line with market availability and the seasons. An example: a creamy soup of parsley roots, scallops and haddock, packed in delicate smoky notes or chicken breast, spelt, supreme sauce and shrimp bisque. The lunchtime menu is a bargain!

Chavant

€€€Classic Cuisine

In this enchanting family establishment, open since 1852, you can choose between a stylish dining room dripping in plush details (round, white tableclothed tables, silverware, coffered ceiling, wainscoting and a fireplace) or an idyllic alfresco terrace in fine weather. Chef Fabien Capogna crafts a savvily updated classical score, illustrated by crunchy, lacquered sweetbread, melt-in-the-mouth carrots, tangy seasoning and red port wine. Madame Chavant, who supervises the front-of-house, can be relied upon to greet each guest warmly and individually in line with the house motto: the customer is

Auberge de Groisy

€€€Traditional Cuisine

Done out in a style that reflects today's tastes, this 19C farmstead is very charming with its exposed stone walls and beams imbuing it with plenty of character. It is the ideal place to sample indulgent traditional cuisine that focuses on local produce. On sunny days, take in the view of the Parmelan Plateau from the terrace.

Le Rousseau

€€Modern Cuisine

In tasteful, contemporary premises, chef Élie Michel-Villaz, who remains steadfastly true to his defining mantra, simplicity, rolls out a fresh, crisply crafted repertory, paired with lovingly selected wines (several hundred references – many natural or biodynamic). A short supply chain business that is going strong. Simpler menu at lunchtime and alfresco dining to the rear. Casual vibe.

Le Relais du Çatey

€€€Classic Cuisine

This 18C Dauphiné house at a remove from the city centre has a dining room in which the traditional charm of Burgundy flagstones is combined with more contemporary touches. In the kitchen, Dominique Ducrettet cooks up traditional cuisine based on carefully selected ingredients: free-range poultry from the Ain département roasted in a foamy morel butter, savoury jus, sautéed chanterelles, or caramelised lemon tart with sliced strawberries and sorbet. In fine weather, tables are set out on a terrace giving onto the garden. They offer comfortable guestrooms for those who wish to extend their stay

L'Arborescence

€€€Modern Cuisine

Between Annecy and Geneva, a chef, who trained with the greats (Lionel Giraud, Christian Constant, Laurent Petit), crafts a range of surprise menus using fresh and often local ingredients. Charming service courtesy of the chef’s spouse.

Auberge des Églantiers

€€Traditional Cuisine

A restaurateur couple – chef Kevin Bieber (who for a long time worked at Flocons de Sel) and his partner Mélanie Laugier – are the brains behind this fine little restaurant, whose terrace overlooks the Arly Gorges. In the rustic-style interior (think wood panelling and animal skins), diners tuck into delicious traditional fare, combining good quality ingredients (the Arctic char with sorrel comes to mind), well-crafted dishes and traditional mountain hospitality.

Le Cairn

€€Modern Cuisine

On the road to the mountain resorts of the Aravis range, between La Clusaz and Le Grand Bornand, this small mountain chalet needs to be marked with a pile of stones, like a cairn! In the small, inviting space done out in mountain style, there is no doubt about it: chef Adrien and maître d' Charline (all smiles) know how to delight their faithful guests. Adrien creates astonishing dishes that are full of flavour and beautifully fresh: the cold lettuce soup with cream of country bacon is a tasty sensation; tender medallions of farm-reared lamb served rare...

La Coursive des Alpes

€€€Modern Cuisine

Welcome to the ski resort’s former cinema, with a lounge bar on the ground-floor for snacks and a drink, and the restaurant proper laid out around a mezzanine of galleries. Chef Laurent Hillairet cooks noon and evening, 7/7, rolling out a modern, tasty, deftly crafted score. Sweetbread is the house signature, but their vitello tonnato paired with harissa seasoning, carrots and parmesan or the almost ethereal raclette of soft brioche bread and the ‘7 hour’ confit of beef à la royale are definitely recommended. The rice pudding with confit pears, grilled almonds and vanilla ice cream is just too

Le 80

€€€Traditional Cuisine

Adorned in colourful hot-air balloons, Le 80 presents a patriotic culinary line-up of French traditions in well-crafted dishes: Richelieu pâté en croûte (porkpie), free-range pork chop smoked in hay or rose-scented praline meringues in a vanilla custard cream. More festive in the evenings. Follow in the footsteps of Jules Verne!

Le M des Avenières

€€€Modern Cuisine, Traditional Cuisine

On the banks of the Salève, this early 20C stately home set in over 150 acres of grounds, houses a welcoming hotel-restaurant. The period interior (wainscoting, stone fireplace, coffered ceiling, mirrors, chandeliers and old banquettes) provides the perfect foil to sample a modern lineup tinged with tradition, illustrated by veal cutlet served in a casserole dish and paired with garlicy gratin dauphinois. Other examples include conchiglie stuffed with goat’s cheese, walnuts and a hint of honey. A portion of the produce is sourced locally: cheese, honey, veggies, as are the wines, most of which

La Ferme du Chozal

€€€Modern Cuisine

The restaurant may sport a characteristic rustic Alpine vibe, but the appetising cuisine is no less modern, made with fine local ingredients. And let's not forget the remarkable list of Alpine wines.

Confins des Sens

€€Modern Cuisine

The house speciality is a delicious muscat-flavoured foie gras soup with a confit of red onions and ‘cromesquis’. The chefs pay tribute to the region whilst respecting the seasons, illustrated by a velvety soup of green peas and an ice cream of fresh cow’s cheese flavoured with wild garlic. Other highlights include pork cheeks braised in a local red wine or free-range chicken wings stuffed with morels and flanked by “pressed” potatoes (finely sliced and stacked before being roasted). The terrace is glorious in the sunshine.

Auberge du Château

€€€Modern Cuisine

Christèle and Xavier Vanheule are passionate about food and wine, and put their all into making this Auberge a wonderful establishment. The produce they source from surrounding farms is bursting with freshness. While contemplating the peaks of the Monts du Lyonnais, you can enjoy dishes with robust flavours, including filet of Dombes duckling, split pea purée, grilled pork belly etc.

Le Bistrot du Praz

€€€Modern Cuisine

This pleasant establishment stands slightly back from the road in the up-market ski resort of Courchevel. In a friendly alpine bistro vibe, you will sample hearty, painstakingly crafted dishes, in tune with today’s palates: carpaccio of scallops, lovage oil and citrus fruit; open raviole of veal and poached egg. Insightful wine-food pairings and a terrace overlooking the lake in fine weather.

Les Ronins

€€€Modern Cuisine

In Japanese culture, a rōnin is a samurai without a master, which is Anthony and Émilie's metaphor for their unfettered approach to cooking – their traditional cuisine with a twist does not eschew exotic touches. In season, game takes pride of place, eg wild suckling boar, served roasted and as a pithivier. The Grand Marnier soufflé remains the house speciality. Trendy Alpine-inspired decor and friendly service!

La Saulire

€€€€Traditional Cuisine

An interior decked out in pale wood and decorated with old mountain objects is the authentic and inviting setting in which chef Benoît Redondo cooks up meticulous food and makes no bones about serving the famous Savoyard fondue alongside Périgord truffles. The welcome and service are extremely attentive. N.B. The restaurant is closed at lunchtime in good weather, to let skiers enjoy the snow on the resort's slopes.

Le Grill Alpin

€€€€Modern Cuisine

Under the leadership of Yannick Alléno, the chic Alpine brasserie of the upscale Cheval Blanc hotel has brilliantly reinvented high-altitude dining, serving up a contemporary and uninhibited fine dining offering. Your taste buds won't know what hit them! A sublime list of top-of-the-range wines.

L'Altiplano au K2 Palace

€€€€Peruvian

This second restaurant of Le K2 Palace is absolutely on point with its Peruvian cuisine. In a cosy space, in which wood and stone strike a harmonious balance, the food plays on the intensities of chilli, a central element of this culinary culture. The generous and tasty dishes – scallop ceviche, bao de cerdo – are served alongside wok or barbecued dishes, and many are devised for sharing. Sébastien Vauxion's modern and creative desserts are the perfect end to this flavour-rich experience.

Achillée

€€€Regional Cuisine

Pieter Riedijk, ex-chef of Le Montgomerie (K2 Altitude), has left Courchevel for the valley to open this bistro serving "food for sharing". In a warm, rustic-style decor, Riedijk sources quality ingredients that he crafts into country recipes rich in hearty flavours: rillettes of black pork, veggie pickles; chuck confit beef, Mondeuse sauce; chocolate, hazelnut and caramel mousse. In a bid to make the most of the region’s treasure trove of bountiful spring and summer crops, he cherry-picks local farm produce, as well as foraging his own. A splendid addition to the valley’s culinary landscape!

La Table de l'Annapurna

€€€€Traditional Cuisine

Established in a luxury hotel, the focus of this chic, contemporary dining room with its own suntrap terrace overlooking the slopes, is on regional (but not only) fine dining. Some of the dishes that will tantalise your tastebuds include scallops with bacon, leeks and potatoes; chicken Forestière, potatoes and mushrooms; traditional French custard tart with Tahitian vanilla... The front-of-house scene features meticulously laid tables, tableside carving and theatrical flambées. Cheese lovers will be in seventh heaven with the platter put together by a Meilleur Ouvrier de France cheese maturer.

Base Kamp by Aïnata

€€€€Lebanese

Zaatar, freekeh, sumac, pomegranate, bulgur, hummus, tahini, mograbieh: French-Lebanese chef Alan Geaam made sure he packed his rucksack full of produce and spices from his homeland before heading up to Courchevel. Mezze and food for sharing, to be enjoyed – at lunchtime only – beneath the rafters in the spacious dining room, or on the terrace with views of the ski slopes.