La Vieille Ferme

Restaurants nearby

• Le Cin5 - Au Cœur du Village★ Michelin 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!5.2km
• La Table de Marie-Ange 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.2.6km
• Le Cairn 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...7.2km
• Auberge des Églantiers 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.8.9km
• Confins des Sens 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.9.0km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.