Haute-Savoie

Epinglés at the foot of the forest that opens towards the Iron Cross summits, the log houses are there. Turning to sunlight or and at night, they have a light suit to welcome you. The chalet hotel combines pleasant accommodation and catering, both of which are of high quality. A warm and carefully decorated decoration and the old fireplace are suitable for a convivial tasting of local flavours. Christine's good mood and Alain's table are part of the reputation of the place. This sublime chef the local, fresh and seasonal products. It offers specialities of Savoyard gastronomy - pela and ham from country, wine growers with white wine, pick of crozets to lard - and real fondue, excellent connections and the surprising "fir bark" to discover. The card is enriched by every season of fresh products from the lake and the mountains: ravioles to chanterelles, pavé of Arctic char in crushed hazelnuts, calf coast to maple syrup, bilberries pie and other delicacies. An address that gives us happiness!

Whether you choose to discover the semi-gastro restaurant or one of the three lower floor Carnotzets, the quality of the products and the good mood are at rendez-vous. A little reminder of what a carnotzet is, these are the famous traditional places with typical décor and the warm atmosphere of the farms of the Valley of Abundance. The lovers of the mountain find the soul of the old sanctuaries and enjoy tasting Savoyard specialties after a day spent in the outdoors. The restaurant room, housed in a very beautiful frame and beautifully decorated with Savoyard objects, presents itself as a living place whose service is always orchestrated with a smile. But let's discover Chef Claude Trincaz's kitchen. Its fine, creative cuisine oscillates between local cuisine and culinary creation. The chef works perfectly the product, which he magnifies, and that is found in a kitchen with flavors as present as gourmets, and in fine dishes with precise cooking. The mosquito filet of Lake Geneva is accompanied by a surprising and delicious light swimming with green curry, coconut and green lime. The meat is worked with inventiveness, like this pigeon in the way of the chef. These delights propel us to mountain summits at the time of dessert. In order to spoil nothing, family welcome and service are impeccable! A genuine gourmet address, a generous and creative cuisine that always reserves surprises.

In the heart of the pedestrian zone and a few steps from the lake, the terrace of this large brewery always little over the seasons and hours of the day. Inside, the atmosphere is more subdued: leather benches, juchées tables on pedestals. Smart notes that the room has grown since its last passage and that is so much better, we feel more at ease, without the intimacy being exceedingly there. The great classics of French cuisine vary according to market arrivals: fish of the day, from veal hop to mushrooms of wood, beef beef… and a great choice of mussels to accompany the Leffe which flows through. Shame on the fact that desserts don't compete with originality…

A charming inn in a beautiful park, which is hardly disturbed by the singing of birds. From the entrance, you can see the cart, on the right, you pass through an authentic press and you borrow the spiral staircase. We take advantage of the terrace, in the beautiful days, in a beautiful countryside. Lunch in the mezzanine or in the room, near the fireplace, the atmosphere is friendly. We take time to discover a menu of fresh products of the day and gourmet cuisine: fried foie gras on gingerbread bread and quenelles quenelles, fritures of smelt, filets and Arctic char, delicious tartar, calf coast to chanterelles…. Enjoy a refined meal menu: feuillantine from snails to basil petrol or fatty liver of Bruyères Parfumé Au, royal turbot in the grout grout grout, or range of duck magret Madeira sauce to foie gras and its season vegetables, to finish with homemade maison vacherin, or la lemon pie. On reservation, you will come for the excellent frogs'legs to the Provence, at will! A nice getaway in a Savoyard hostel in a charming setting!

A country restaurant that really deserves the detour in a haven of peace on the Plateau plateau. This small village is surrounded by the many equally savage paths, paradise of hikers, horse riding, and cyclists who appreciate the calm of small little roads. This campaign is also the cross-country paradise when the snow wants to decide to fall into sufficient quantity. At the turn of the church, decorated in the old fruit, Nathalie and Thierry, faithful to values, receive the customers and used, with all the conviviality born of a family history. From the entrance to the bar, there is an original belt of mineral water bottles from all countries. Beautiful land and beautiful traditional tradition on our plates, where one discovers a cuisine as daring as refined, elaborated with talent by Thierry, delivering a map that plays on traditional and careful cuisine: Verrine of chanterelles and ravioles of novels to aromas of toasted bread, Arctic char net, quenelle juice, basil-burned cream, black place, macaroni cake, lemon emulsion, stuffed poultry moelleux, citrus juice and pistou risotto, cute stickers, porc foam, and desserts where arômes and surprises bind the time d a tasting. But this address is still the benchmark for all those who love hunting kitchens. Gourmande development of trophies through the hunting menu. It is a pleasure to take the time to savour. The bouche, a hare unravelled, the mound puree and cocoa, the pheasant bowl and death trumpets, the cute boar filet, the lard squash grout, the biche...... this is not a meal, it's a feast, pure pleasure! The terrace sheltered from the wind (it is better on this site for drifting in winter!) offers a superb view of the valley of the valley of the river Avec with the Mont-Blanc background, the foothills of the Chablais and the chain of Des.

See our "accommodation" section at the end of the guide.

Red and white, servers dressed in butchers butchers, good meat and decorum, no doubt, we are in a stamped restaurant La Boucherie! Ideal at midday for quick and tasty formulas in the evening for invigorating meals after a day of activities in nature, this Butchery offers all the classics of a well-performing range: beef ribs, tournedos, steaks, bone marrow…

From the Route road, take the direction of the Dit. At the beginning of the forest, a wood sign shows the direction of the chalet of the Anglette, which is reached after 6 km, either by foot or by a forest road that really only suits the 4 X 4, especially in the bad season. A small journey, for a restaurant that is worth it, because the walk is worth it! It is located at 1500 m above sea level, in a large pasture with an exceptional view of the Valley valley, in the middle of cows, 4 pigs and 2 donkeys! This alpine chalet, transformed into an altitude restaurant, is the starting point for nice hikes (about 1 h 30) towards the Lapiaz lapiaz. On the terrace, the service is relaxed, the team is friendly and pleasant. Pierre Morel is very attached to the land, the meats are the country, the diots of the butchery of Villaz, the cheese cheese… In the plate, the kitchen is generous and the dishes of quality. Mountain specialities in honour: fondue, tartiflette, omelet, and an excellent tender. A simplified card. Genuine "home" cuisine of fresh and local products. Very good price!

To come to this hostel, located at 1 500 m altitude on the way to the Col du Joly, we leave its car (we are on holiday not? but you can access through soft roads to the hostel, only in summer) and you can open the appetite by a small walk (3 km from the hamlet of Baptieu or 20 min walk from the arrival of the gondola of the Etape through the gorge of the Rouge Rouge). In the winter, the issue does not arise and skis are reached at the foot (off-site, but ali access) in front of the panoramic terrace of this high place of Savoyard cuisine. The themed evenings (winter and summer), the quad lifts and the famous toboggan runs (3 km to the village!) after a meal where we enjoyed three specialties of the country! The interior room is marked by warmth and authenticity in the image of the specialities offered to us: bougnettes, small potato doughnuts, the Savoyard crust, farcement or traditional tartiflette. Some dishes have to be reserved and we will advise you to keep a place for the polenta rabbit, whose recipe makes us travel to the Alps. Another way, well in the spirit of the village, to eat in the restaurant!