天鹅酒店

The Muratore house is named after its former owner, a liquor-maker and confectioner. It stands on a pedestrian street of Évian overlooking an exquisite square with a fountain in its centre. Now a restaurant, it is in the hands of Marc Serres, who crafts wholesome regional fare. The menu is sensibly priced and the à la carte range stars noble ingredients, including fish from the lake, without forgetting a few hearty classics from Lyons. Shaded by a linden tree, the terrace is bliss in summertime.

After nearly a year's refurbishment, French chef Anne-Sophie Pic's luxurious Lausanne establishment now welcomes diners in an elegant and modern leather-clad interior overlooking the lake. This exquisite new setting is a perfect match for the light, expressive and almost ethereal creations of chef Jordan Theurillat. Once past the entrance to the restaurant, there is a table-bar where excellent mocktails and a lineup of appetisers are prepared, drawing on produce from the garden in particular. Dishes such as the ‘venison chop marinated and smoked with juniper berry and imperator root, flanked b

Frédéric and Irene Molina have relocated their fine dining offering to a new spot in the Vallée du Brevon, less than 2km from their restaurant Le Moulin de Léré. Looking out onto the peaks of Les Trois Becs and the mysterious Forêt Ivre with its slanting fir trees, this old farmhouse with its two-hundred-year-old timber frame has a refined, minimalist decor of premium materials, custom-made pale wood furnishings, contemporary lighting and local ceramic tableware. The spacious glass-walled dining area is on the upper floor and affords views of the surrounding countryside and into the open kitch

Run by Franck Pelux and Sarah Benahmed, the Table of the lavish Lausanne Palace oozes refined elegance and bucket loads of intensity. A score in the zeitgeist, whose Gallic roots are nurtured by international techniques, BBQ cooking and expressive ingredient-led recipes starring top-drawer produce. Delicate, almost sensual sole meunière with a marinière-style celery pie; Breton blue lobster in a new take on couscous; crunchy farm-reared calf’s sweetbread finished on the BBQ with a medley of cabbage. On Wednesdays and Thursdays, the business lunchtime menu is just the ticket and the view over L

This restaurant, known simply as "Crissier" by its regulars, boasts a star-studded history. The success of the restaurant, which was first awarded three stars in the 1994 MICHELIN Guide, began with Frédy Girardet and was continued by Philippe Rochat, Benoît Violier … and now Franck Giovannini. At the head of an impressive kitchen team, the latter continues to roll out Gallic classics of exemplary clarity, rich in big-boned, yet balanced flavours. Lamb in herbs, strikingly fresh red mullet, Nantes duck in a gutsy gravy: the quality of the produce is as outstanding as the consummate cooking. Eac

Mathilde is the daughter of the famous fisherman of Lake Geneva, Eric Jacquier. She is now established in this cheerful eatery in the heart of the village with a concrete counter, off-kilter lighting and light wood bistro furnishings. Her slate menu resembles her spontaneous, playful and intuitive personality!

On the way into town, this eatery ticks all the boxes: an owner-chef with a fine CV – including 15 years at Le Grand Véfour, who has returned to his roots in Évian and generous, traditional cooking that keeps pace with the seasons. Fricassée of sweetbread and green peas; free-range chicken, lemon confit and roquette; tartare of Charolais beef; fillets of fresh perch…