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.
官网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
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