The best restaurants France

There are happiness you should not miss. There are addresses that are part of the prize list of Futé. Exceptional addresses accessible to all where you can, during a mealtime (in addition to that with a charming four-star hotel and Spa), forget everything and simply be happy. That's the effectthat Gentilhordière produces. A few minutes from the center of Lyon, quickly accessible by A6 towards the centre of Limonest, this charming house that takes on the aspect of Provence. At the centre of the village, Gentilhordière opens the gates of another world. Private car park that leads directly to a quite naturally beautiful shaded terrace where it is imperative to settle down on sunny days. Around the elegantly laid tables, you would feel like in Luberon. The beauty of the large dining room of the restaurant offers the same refined, soft ambience whereas the hospitality of the lovely Madame is always warm and the attentive service take full charge of our gastronomic wellness. Because you don't only come at Gentilhordière for the setting, the decor and ambience, but also to enjoy the cuisine of an authentic Maître Restaurateur who works only with fresh ingredients. On the Bistro's menu for this end of summer, generous dishes, tastefully presented for a delicious chicken liver Terrine with hazelnuts, followed by confit of duck legs, Paimpon's coconut. With the Very Gourmet menu, the chef Fabrice Lespinasse, trained at Têtedoie, offers us lobster's Petals on a tartare of avocado and mango, smoked Salmon with the hay and spiny lobster and foie gras, sauce with spices; followed by one Iberian Bellota Pluma of pork, cranberry sauce and potato's mille-feuille, maple syrup and spring vegetables in season; to finish with a crunchy Millefeuille with black chocolate and blond chocolate. Fine wine list. Business lunch or romantic dinner, Gentilhordière is an enchantment, a hidden paradise you should discover with Futé.

1 km from Baignes, Michèle and Pierre raise Farm Calves. Michèle makes you enjoy their flavours by follows the calf in blanquettes, roasted, daubes at her farm-inn. Above the room, they have just set up three guest rooms. The little more than the place: Michèle is decorated every year in the most beautiful flowered garden in the village.

In one of the most beautiful villages of France, the Manouvrier family has been at the helm of the establishment for generations and in pure perimeter tradition. It is one of the sons, Christophe who is now in the furnaces to make you taste a simple and tasty cuisine highlighting local products. The chef's menu, depending on season, will regenerate you from a fatty liver of duck cooked to the torgo with its mango chutney, followed by a lamb of duck needles sauce and a chestnut chestnut cream. To the map, the duck confit of sarladese potatoes with ceps (a specialty of the house, true institution since 1948), but one can also opt for a XXL burger with house fries, an omelet of the priest (ceps, snails and foie gras) or shells of spruce stoves. In summer, the patio shady patio is very pleasant. You can also sit on the terrace in front of the restaurant for a drink, eat a salad, or ice cream.

Pizza, sandwiches, lasagna, with or chocolate-flavoured doughnuts, chocolate muffins… good and cost to take, whether it's for a lunch break, a picnic on your thumb or a meal at home. Smart Idea: before shopping, order at the counter or by phone its chosen pizza from the 28 proposed. It's as much time to win and the assurance that it will be hot. Each week, you'll find a new gourmand-style design, both for the formula panini with the week, and for pizza. Note that Mr Calloc'h transports his Fargola on the markets, on Tuesday at the Guilvinec, on Wednesday in Douarnenez (Treboul) and on Friday in Concarneau, that we tell you!

At the brasserie Dorian, the service is smiling. In summer, the hotel offers excellent salads (shepherd, fermila, ardelia, chef). A brewery also says traditional dishes! Beef tartare, flawless flatten, mingle with devil sauce, saucroute garbage, taste this you will give us news! The hotel is great, the number of available covers is impressive. You will be welcomed in a modern restaurant with benches and mirrors. A private room upstairs, a beautiful outdoor terrace, is an ideal place to organize a quiet birthday or business lunch. 

In the heart of the Montchat district, here is a castle that all the gourmands will take on. A modern setting, a trendy lounge atmosphere for maximum comfort, moments of fun that one can share between the local and new arrivals, happy to discover a free parking in immediate proximity, always welcomed with a smile. In addition to the soothing decor of the two air-conditioned rooms, the charming terrace heated in the winter and reception, what is appreciated by those who are familiar to the castle and the "visitors" of this castle are the dishes offered in slate, suggestions changed every day for seasonal cuisine made from fresh products: beautiful antipasti plate, mullet fillets with candied tomatoes jam, excellent meat, like this beef fillet, and a nice ice card. A traditional, simple and meticulous cuisine prepared by a team of professionals mijotant dishes to "small onions" for a bichonnée clientele. 

Youth Coup for this establishment by Ghislaine and Marc. A volcanic stone room and a lovely terrace on the Rue de l'Amour give the place a beautiful stamp. Here they are homemade pasta and pizza, as well as superb meal salads, steaks, magret, salmon to in, mullet nets to saffron, wild roasted gambas and flambées to whisky or pastis. Here the kitchen is simple and traditional at very reasonable prices. A good address!

In this restaurant with a trapper ambiance, great choice of tasty starters and dishes such as the toast room of the day before you. Cheese and wide variety of desserts.

Deprived of fresh products during the long journeys, sailors were happy, on their return, to find the cooks of New England to satisfy their appetites for sailors. Dishes were born, composed of seafood and meat products. The Yacht Club has decided to continue this tradition called "Surf and Turf" and presents two dishes worthy of the warm hospitality of this northeastern state of the United States: Green curry vegetable curry, grilled beef net and roasted half lobster, lamb mouse to pistachio nuts, roasted beef net and roasted gambas, Saint-Jacques nuts, épices saumon, épices crème, palourdes crème, large "America's Cup" plate - cream. pepper, pineapple sushi, lemon cream cream. All served by servers and waitresses in keeping with sailors in a framework inspired by a real traditional sailboat. Special attention is given to children with a dedicated buffet.

The nautical decor of the places transports you to the very posh Newport during the meal. The buffet is inspired by the Old World and the New World, combining flavours World Food and Mediterranean: compound salads, raw vegetables, terrine and smoked fish, slice meat, fish, pasta, seasonal pizza and vegetables, cheese platter, farandole of desserts.

Home by Suzy and Perla, princes and princesses according to day. A treat for the child, the tranquillity for the parents. A fairytale decor, a castle interior made of grey walls and stained glass windows with tapisseries tapestries… On the map: Palm toe, Noix nuts, Tortellini 4 cheeses and… the Cinderella Pantoufle. The little plus: The souvenir photo near the Cinderella carriage on the terrace.

This tea salon also offers a varied restaurant, where the welcoming Emmanuelle reveals its hidden talents, with excellent salty pies, spinach and ricotta, salmon… served with salad.

The hotel's extensive restaurant restaurant is located on the first floor with a view of the harbour of the Minimal, the first good point. And we eat it really well, the second good point. The principle is simple, students are cornaqués by a teacher to learn their future job best. On the day of Petit Smart, there was a choice between three entrances, nice salad, mouclade or marinated dill. To follow, either sole apples vapour be one paving small potatoes and vegetables. The hotel was clean and clean. As for dessert, the game was not won for the students, a vanilla ice cream pie with flambées flambées apples. Impeccable. Finally, like any restaurant that respects, an apprentice sommelier assisted by his teacher encouraged the choice of a semi-bottle of white collioure.