The best French cuisine restaurants Haute-Savoie

A gastronomic and starry address with a view of the Mont-Blanc massif. In a bright, very contemporary room, enhanced with touches of colour, just like the cuisine of chef Raphaël Lemancq, who studied with Michel Rostang and brought back from his travels perfumes of the world that he happily blends with the flavours of Savoyard local products. A remarkable job. On the menu: chestnut velvet and ricotta ravioli with ceps and squash, enhanced with wild snake oil (Savoyard thyme); followed by a grilled duck fillet with its Valle d'Aosta polenta fried with sage and coffee; to finish with a creamy caramel and tonka bean with a candied pear in a reduction of white Mont-Blanc beer. A delicate menu that is complemented with Stéphanie Ryon Lemancq's selection. The menu is prepared according to the seasons and the creative compositions of the chef who, since his star in 2014, has opened two other addresses in Saint-Gervais: the Bistrot Sérac (distinguished for the quality of his plate), with rogue dishes and cooked on charcoal, and the Sérac gourmet with catering dishes. An address worth a little climb in the steep streets of Saint-Gervais!

In the building of the Hotel de la Railway, after a sports day, you are happy to find yourself at the table of Eric, beekeeper at his lost hours. The room is warm, with notes of blond wood and greenish tones of white and red, perfectly by a dominant view on the Alps and Mount Lachat, further amplified on the terrace that runs along the room. The menu of the day consists of seasonal dishes, for fresh cooking with ingredients renewed daily. The Local Menu is a proposal of traditional cuisine Savoyard with Alpine flavours: hot goat goat salad, féra from Léman to bear garlic cream, nachos apples au; but also a fricassee dish from Saint-Jacques to the morels, a magret duck magret to mountain honey, and the burnt cream to the queen of the meadows… without forgetting cold meats, diots red wine, farcement. A gourmet address to discover the refined cuisine of seasonal plants, flowers and products.

Well placed in the heart of the resort, the chalet is authentic, as is its name which evokes the transhumance of cows in Swiss alpages (La Poya in Franco-Provençal patois). In a rustic-chic dining room, on elegantly crafted tables, you can enjoy cuisine in the same spirit, made from quality noble products: dense sphere of duck-covered duck liver and gold leaves or a shimmered crayfish small-glazed in laminated, crustacean biota. To follow, a low temperature lobster lobster, royal of vegetables, topinambour emulsion or lamb of Scotland's canary with green clothes, embed potatoes vitelous juice black garlic juice. The meat is French and the products are primarily from local agriculture. We finish chocolate in transparency between power and creamy sweetness chocolate chocolate. A refined cuisine prepared by Chef Jacky Calvet and served by Johanna and Olivier who receive you as pasta in Poya.

Nestled in an old renovated mountain farm on the edge of the blue track of the Turche, Le Païka has a breathtaking view of the Aulps valley. Whether by the Turche ski lift or the Perrières chairlift, on skis or snowshoes along the Sincerneret forest path, you can easily access the mountain restaurant with its terrace. Futé loves the warm room with its old-fashioned fireplace stove, its wooden tables and chairs, its decoration of non-obtrusive mountain objects that give the whole an air of pleasant authenticity; the generous and invigorating cuisine that is enjoyed here. Meat and fish grilled on the barbecue grill - installed outdoors -, the speciality of Païka; typical Savoyard dishes such as Berthoud, cheese crust, chalet soup with bacon and Savoy tomato or Beaufort pie, not to mention the delicatessen plate and local cheeses, but also more classic dishes such as duck parmentier, lamb stew in crust, etc. As for the dessert buffet, which is very varied - fruit pie, lemon meringue pie, flan... strawberry, black forest, tiramisu - it is at the height of the whole, delicious! Despite the budget, the restaurant deserves to be stopped for a good gourmet break, at lunch or for a snack.

Taken back in 2010, under the same roof as the Hermitage Hotel (just under the via valeur), this restaurant is suitable for families in search of a nice table to restore good local specialities on the holiday road (parking) than to couples looking for a nice setting. The terrace is very pleasant in the beautiful days while the dining room reserves its own bucolic. It is also ideal for evenings with friends. At this copious and very affordable table, we love the friendly welcome of Sylvie Bonnet and his family… We also love the many gourmet specialities: homemade foie gras, perche fillet, duck magret with honey of fir and bilberries. But also traditional dishes like the head of calf sauce gribiche and andouillette (a true success for these two dishes found on the map every day). Without forgetting the Savoyard farcement, which is probably "the speciality" of the restaurant: to discover here and nowhere else! Children are not forgotten and can enjoy a Boud'chous Land composed of an entrance, a mini-tartiflette and a homemade pie.

Among our great delights, is Saint-Vincent which we discovered during its opening in 2004. The encouragements at the beginning were later transformed into congratulations for today the restaurant has fully grown. Slightly away from the major roads, in an old and very attractive district, you will discover this faubourg house which enjoys a terrace during sunny days, or a superb traditional room decorated with stones, lines of modernity and exposed paintings.Seasonal menus prepared with selected ingredients and transformed by Florent Roybin are at your disposal. They are indeed dishes of good quality. The service is attentive, informed on wines and convivial when many regular guests come in group at a place known as one of the best in the region. This is a place to discover. An establishment which you can follow with great interest on the road to the stars etc.

From the Grande Rue, which we walk around asking each sign if it is not a "tourist trap", we look with a suspicious at this large building which displays its qualities as a coffee, bistro, brasserie and restaurant. However, it is one of the most beautiful views of Yvoire, on a panoramic terrace at the top of the house. The ground floor and first floor rooms are not bad either, but nothing beats dinner at sunset on this terrace. As for the seasonal menu, Henrique Aguzzoli offers us his local flowers with a Ballotine de Féra du Léman with wild mushrooms or a Féra du Léman cooked white, savagnin butter, but also veal sweetbreads with apple, just fried, morel sauce. Desserts in the same spirit with a Choco-Bon and its Madagascar vanilla ice cream. Take care to reserve the best place to pick the most beautiful flowers!

Before trying your luck, you should appreciate the opportunity to enter the Evian Casino. An exceptional location facing the lake on a quay that bears the name of the Baron de Blonay, who opened the first Evian casino in 1864 in his castle. The current building dates from 1911, designed by the architect J.A. Hebrard in a masterful Art Nouveau style. Today, the Casino imposes its generous forms, shining with a thousand lights at nightfall. 225 slot machines. The Salon des Jeux de Table is a cozy, designer setting. Always a winner at the Evian Casino.

A very pleasant restaurant near the church. The Edelweiss is an eye-catcher with its modern front. Inside, a stone wall and wooden tables contribute to a warm atmosphere, perfect for enjoying some Savoyard specialities and traditional dishes. Morel fondue, reblochonnade, raclette... the portions are generous and for those who would be uncomfortable with processed cheese, hamburgers are gourmet and homemade fries. Everyone should be satisfied! If there is still some room, you can finish with an excellent apple pie or a chocolate cake. As for the welcome, it is just as engaging: friendly and attentive. In summer, the establishment adorns itself with flowers and opens its glass doors onto the street. To discover!