Les meilleurs restaurants du Sud-Ouest Haute-Savoie

Located in the Lower Monthoux, the Auberge Rouge hostel is unmissable. Its red facade, its tree-lined area, its private car park attracts the visitor's eye right away. From the old farm of 1900, the walls of stone, the beams and the parquet floor are preserved, which make the whole of this family-run hostel a family-friendly hotel. We walk through the fine grocery store full of specialties from the southwest, and Marie-Laure leads us to our table with smile and courtesy. Following her parents she shaped this cozy atmosphere around the spirit of the wine and the southwest. This is a magnificent mosaic bull above the chimney and all around the old traps a décor evoking both baroque style and cabaret in red and black. At the map, a carpaccio and courgettes with hazelnuts, green tapenade and Basque sheep, ravioli of foie gras to morilles and cream or a range of sweet stove sauce in orange accompanied by a wine selected by the Knight of Cahors wines. Desserts still bring a little bit of the region loved in the plate, with a crouch of apples, hot and watered by Armagnac. The flavors controlled by chef Jean-François Mériot, master restaurateur, who in a few minutes makes us cross France!

A warm place that opens onto a beautiful flowered terrace in the heart of Morzine. From Périgord and Bigorre, two exceptional terroirs with remarkable products, which have been installed for over 10 years in the station, the owners of the site concoct dishes with accents of the southwest cuisine: a delicious homemade duck foie gras, served with its glass of Monbazillac, for the starter; a duck breast with honey and mustard, a duck confit with prunes and armagnac or a famous southwest cassoulet, with its Tarbais beans, to be consumed without moderation! The traditional mountain specialties are well present, but the chef does not forget to add his personal touch. Don't miss the stuffed pepper with ratatouille and goat cheese or the prawns and melon skewer, port sauce. The waffle with cinnamon or meringue with cream or fresh fruit and iced heart offer an end of apotheosis meal and the wine list contains no less than 75 carefully selected references to accompany a high quality meal. To discover in summer the barbecue of the day. A good address!