Chambre d'hôtes La Haie Fleurie

This restaurant on the road to Monts Jura is invariably busy! Chef Romain Blanc, who hails from the region, has no shortage of talent or ideas when it comes to cooking seasonal local produce: fish from Lake Geneva or nearby fish farms, pork and poultry from the surrounding area, local market gardeners and a herb garden. He also demonstrates a flair for preparing jus and a mastery of cooking processes, and makes a lot from scratch (including ice cream and bread). Bargain prices and service with a smile from Chloé, who will guide you through the nice selection of wines from independent winegrowe

Courtesy of chef-patron Philippe Chevrier, this institution that is full of soul and character has had a youthful makeover. All the more reason to come to this culinary landmark in the vicinity of Geneva in an ideal location surrounded by vineyards and off the beaten tourist track. Assisted by a seasoned team, Philippe Chevrier crafts refined French cuisine, ranging from modern to classical, based on outstanding produce and instantly identifiable flavours. Attentive service and a wine list that turns out to feature plenty of treats. Enjoy your meal on the idyllic terrace overlooking the hills.

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

This is the kingdom of Stéphane Prévalet, a champion of local produce and home-made fare who enjoys venturing off the beaten path of culinary tradition. Examples include a pot-au-feu terrine of Bresse poultry with tarragon mayonnaise or Dombes duckling, mashed carrots and confit of lemon… A minimalist interior decorated with birch trunks sets the scene in this trendy establishment.

Located on a pedestrian street, with an open kitchen that is already visible from outside, Agave references the plant from which tequila and mezcal are made. Raphaël and Fernanda Pillon, a French-Mexican couple and trained pastry-makers, create a brilliant fusion cuisine of French ingredients and Mexican flavours. After a stint in Mexico, the pair returned to his roots in the Ain, where they create balanced dishes, discerningly complemented by a variety of sauces and condiments: scallops and macha salsa, pastrami-style roast beef given a boost by salsa verde, veal rump elevated by an intense m

In his Vonnas stronghold, Georges Blanc has embodied a certain idea of tradition for several decades. From a 100m² building, he has built an estate that spans several hectares composed of an entire village, whose houses and streets are prettily lit come nightfall. At the head of a small empire, Monsieur Blanc enjoys taking the time to meet guests and dedicates his menus with obvious pleasure. In the plate, you’ll find his emblematic Bresse chicken and famous crêpes Vonnassiennes, together with more contemporary recipes... to be paired with one of the wonderful vintages that grace the particula

On the shores of Lake Geneva, the luxury Woodward hotel boasts a fine dining restaurant that is the epitome of classy decadence. Diners are seated in an interior, tastefully appointed in dark wood and vivid reds, at high tables or at a counter overlooking the open kitchen to sample a tasting or a vegetarian menu or one of the “small plates” available from the à la carte lineup. Service courtesy of a charming, devoted team! The lunch menu is a steal.