La Bournerie

This village on the road to the Alps has long benefited from the generosity of the Carthusian monks, after whom the restaurant is named. The menu features well-executed modern cuisine that makes the most of seasonal (and often local) ingredients. The ever-popular 64°C egg is beautifully paired with a tempting medley of mushrooms; the classic beef chuck is slowly simmered in Mondeuse and gentian as well as cervelle de canut (a herby cheese spread); the craquelin chou pastry is served with Grenoble walnut praline, hazelnut ice cream and melted chocolate – comfort food that uplifts the spirits! V

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.

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...