计划-法兰西

In a tastefully restored house in the village, Helena Collaud and Joeffrey Fraiche extend a big-hearted welcome. Two large colourful canvases set the tone in the smart, modern interior. The polished score highlights regional, but not only, produce. Enticing snacks, house-made bread and succulent combinations of ingredients: runner beans with Colonnata bacon, courgette flowers stuffed with fresh cream cheese and redcurrants; veal, carrots and apricots… At lunchtime, choose between a set menu or à la carte lineup; in the evenings a set several-course menu only. Fine selection of Swiss tipples an

In a premium location on the heights of Montreux, the restaurant of the Glion Institute of Higher Education commands a fantastic view of Lake Geneva and the mountains. The interior is elegant and modern and the service warm and professional. The legible, unpretentious cuisine of Stéphane Décotterd shines the spotlight on Swiss produce (fish from the lake, regional cheese). The chef regales us with wholesome dishes such as free-range poultry from Gruyère cooked in hay, but his star dish is Dry Aged duck reared in Walzenhausen, roasted whole in wine vinegar (order in advance). Business lunch men

Housed in a tastefully renovated traditional edifice, the Auberge de la Couronne morphs from a simple bistro at lunchtime into a fine dining gourmet establishment in the evenings. Generosity and indulgence are the order of the day in dishes such as crisp golden roasted sweetbread served with fresh crayfish and crunchy glazed mini vegetables. The front-of-house team is on hand to help you find the perfect food-wine pairing as you take a seat in the handsome vaulted dining room.

This somewhat inconspicuous Auberge is located in a small village set slightly above Vevey and the iconic Lake Geneva. Run by the Konrad family, the bustling restaurant, appointed in a low-key, modern vein and boasting a pretty terrace, offers a choice between sensibly priced flavoursome bistro classics and a gourmet menu. The fresh ingredients are seasonal and for the most part regional (vol-au-vent stuffed with calf’s sweetbread and Vevey pleurote mushrooms, lemon and cauliflower). However, the chef also finds inspiration in more international recipes, like 12hr-braised, Burgundy-style beef

Behind its wooden façade, this cosy restaurant in the heart of the village is making a strong statement about its commitment to sustainability. Just as simple and pleasant as the interior, the small terrace at the front is a charming setting in which to enjoy carpaccio of Lake Geneva whitefish, with a tangy cream and crunchy vegetables, or one of the delicious game dishes prepared using animals hunted in the surrounding forests.

Like its fine dining counterpart, Le Bistro promises diners a stunning view, whatever the season and whatever the weather, particularly if you ask for a window table when booking! A modern interior and a simpler culinary score, but quite the equal of its sibling in terms of taste and culinary know-how. Dishes to share include rillettes of Grisons salmon, lemon zest, herbs and croutons; platter of Armand Stuby saucisson and dried meat. Examples of main courses: gruyere-flavoured malakoffs (cheese balls); pike from Lake Geneva in puff pastry; stew of lamb from Dents-du-Midi, and of course, the h

Fine dining is not the only option! Hotel Les Montagnards offers a culinary experience that goes beyond its renowned restaurant Le Sommet. The Brasserie can hold its own! The attractive modern interior featuring warm wood and sleek design is as much of a draw as the friendly service and, last but not least, the good cuisine. Here, the focus is on the region and the changing seasons. One of the house specialities, for example, is stuffed morels with a cream sauce. The pike-perch, fished from local lakes, is another popular choice. Tip: Try to get a window seat, then you can take in the view of