Les meilleurs restaurants savoyards France

Between Savoie and Switzerland, one would think almost at the bottom of the tracks and the end of the nose in cold blushed: we are nevertheless in Neuilly, and the peaks in the distance are only those of the towers of the Defence! Naturally, the decoration here is based on wood, and warm panelling a warm atmosphere. As you will have understood, here you are in the realm of fondues, famous, conveyors and other comforting dishes that are used to tasting in winter. But not only! Meat of all kinds is also on the menu. The dishes, roboratifs, also have the merit of being affordable, which is not so frequent here, especially if you come at lunchtime and choose the formula dedicated.

In this former alpine farm of the Hameau Albert Ier, the Maison Carrier has established its traditional chic restaurant with terrace garden. A Savoyard decor but tables set up where you can have lunch with elegance. The maître d' is taking care of himself and serves a semi-gastronomic cuisine of alpine local products, in the style of yesteryear. Like this "homemade" menu, starting with a half-cooked/smoked salmon, hazelnut oil and fine curly raves, followed by a roasted, poached farmhouse guinea fowl of the day, crunchy green asparagus and peasant bacon accompanied by the traditional Savoyard gratin and ending with a grandmother's style pie. Stéphane Gassot, the current chef, revisits the popular recipes: veal head with ravigote sauce; pike quenelles with crayfish sauce; Piedmontese risotto or suckling pig leg braised in hay. A visit to the cellar shows the beautiful tribute paid to local and transalpine production: Savoie, Valais but also Valle d'Aosta Italian. At noon, the menus are accessible to all and allow you to enjoy a glimpse of this beautiful cuisine. The dessert buffet is particularly generous! Enjoy the terrace and garden on sunny days for the spectacular view! An address warmly recommended by the Futé.

Leave the expressway and urban hubbub and imagine yourself, during meal time, in the pastures and the good cuisine with the smells of melted cheese of the Farmhouse in Elise.

A garden and its tractor, a pool, and in this setting, a beautiful log chalet. At the entrance, a stone fireplace invites you in this wooden chalet with the decoration of Savoyard pasture: small red and white curtains with tiles of rustic tables, old sleds and old skis against the walls. The small corners of the farm favours intimate and friendly tables. For over 12 years, the chef Philippe Simonazzi immerses you, from a gustatory point of view, in this mountain universe in this universe with focus on produce of the terroir from local productions. The highlighting of traditions is tasted here in tartiflettes, fondue, raclette, hot stones, hot goat cheese with polenta. A delight for lovers of cold cuts and cheese but the fera with pistou served with homemade mashed potatoes will delight the most gourmets. Maryse and Jérome, the owners take care of the gourmet delight of guests. This restaurant is undoubtedly friendly! For the pleasure of children and adults, Luke and Luke, the pony and its friends of the farm let themselves to be stroked from outside and play along from inside. An anecdote for the Savoy farms where animals shared the same cabin. An address that has a good reputation and where you never leave disappointed.

Just steps away from Lake Bourget, at the end of the Mottets beach, the Tables nest in a small, enlarged doll house with a veranda and a beautiful garden. Here you are on horseback between Normandy by Corinne who comes from Lisieux and the chef, Alain, all right arrived… des Bauges. A restaurant with the colours of cows that fit everywhere, even in the garden, the beautiful Norman and its calf welcome you. A small map of fresh products cooked by Alain and wines in AOC. Ah, this Normandy! that you can find from the aperitif but also in a massive of massive in the pie and dessert, apples to Normandy. Savoy is represented by lake fish such as frying, lavarello or diots, of course. We have been seduced by the dish of gambas and its bohemian vegetables. Delicious and tasty. Good note for the ardéchoise cup, between white cheese, éclat of maison house and chestnut syrup. For the sweet mouths, the stone of the Chéran, a maison house, vanilla ice and hot chocolate chocolate. Corinne maintains a warm and generous welcome, his effective service while her husband works in cooking. We love the atmosphere of the garden, and this love for the craft. A nice address.

This old stone building above the church and the town hall dominates the village. It is easy to recognize on its scale on the facade and its sculpted mountain. You get into a former stable. A mountain decor for traditional or revisited cuisine. A four-hour fire pot and a moelle bone, a fatty liver duo with citrus, steak and foam. And to finish a spice poached pineapple on a brioche. For lovers, fondue, raclette, frutti to share in the good mood of holidays. The cheeses served are made by the boss, Eric Suchet, who you find summer on the pasture of Chez Nicolas with his herd of cows. A friendly atmosphere!

Au'ti Scramble, gourmandise and refinement are the watchwords! The Ch'ti Scramble offers you the panoply of Savoyard dishes in the heart of Arras: mash, tartiflette, fondues cheese and other delicacies. The irreducible will also be able to enjoy pieces of grilled meat or meat dishes such as stem, hot stone or braserade, as well as fish. The contents of the base are worth a detour!

If you think that Savoyard specialities stop with fondues and famous, go to the restaurant Le, you will understand that the first mentioned have no relationship with Savoy and that this department abounds with genuine ancestral recipes such as the farçon, a thick galette of potatoes, eggs, lards and cheese. The farçon eats so sweet. You are here, unlike the ski slopes, in a quiet place. In an alpine chalet decor, between old tools, sparkling brass, wicker baskets and beautiful frescoes adorning the walls, taste the quiche in the Beaufort. Don't miss the forcacha of caïon and goure (a melting of pork to potatoes). The reception is nice between Stéphane and Francette.

The River Boat installed Savoy in the heart of Burgundy, in the middle of Charolais. The restaurant is spacious, with two rooms and a large parking lot. The decoration is focused on the mountain aspect and for the surroundings the River Boat offers a breathtaking view of Mont Saint Vincent, a magnificent panorama especially in summer, on the terrace. The site is somewhat withdrawn but offers real change. Side menu, you can find Savoyard specialities, of course, with raw ham, ceps, potatoes and salads. Specialties can be enjoyed by two or only with individual portions. But the River Boat also offers local specialities with the Burgundian fondue and the vigneronne fondue. Small appetites will be able to opt for salads but even they are very greedy! Wide choice of buckwheat patties. Most: wood fire grills and barbecues are made in front of you!

Maryse deserves the few lacets that need to be taken to reach his restaurant in the hamlet of Lachat just opposite the ski slopes of Mount Bisanne. There are several choices for you by car, skiing (by another track) or by bus. We come to welcome Maryse and his entire team, his little attention and his way of putting your hands in the flour to prepare the pizza dough while talking mountain. You love when she bursts the dough in the air before filling it and cooking it in the wood fire. On the map you can find entrée, fresh pasta made on site, grilled meats on a wood fire, sauces all are accompanied by pick or pasta, home made. We have tasted the Calzone pizza in the Neapolitan, in the form of chausson, followed by ginger-flavoured cotta, which is a delight. The room opens onto the show of the mountain and in the evening, in winter you see the ballet of the dameuses and sometimes of the torch raids. A beautiful address around a beautiful person.

A restaurant at the gates of Valloire held by the second generation. Laurence took over the case after his father. Located just a few metres from the gondola, the hotel makes it possible to stop between two ski runs or mountain biking. The lift, however, makes noise, if you are on the terrace where the stream flows down. The room is very simple, some would say vintage. In the evening you can enjoy Savoyard or Swiss specialities. The pizzas are home and copious. We took a brouillade to mushrooms and ceps, more than the first ones served with vegetables, replacing the eternal French fries. The boss is sympathetic.

The mountain went down to Saumur. The room of this restaurant more Savoyard than angevin is well decorated. The glass, small and intimate, captures the sun. The staff were very helpful and helpful. Plancha savoyarde, meldue (from Pope, 3 cheeses, served in three different cassettes, trumpets of death, morilles, or famous Switzerland in fribourgeois vacherin), scratches (5 flavors of choice and will), simple tartiflettes or trio, Reblochonade and Saint Nectairade is in the program. Of course, cheese reigns in master but the map is diverse: The meat is also in honor (burgers, skewers, butcher's room, fish) and the few well-nourished salads in the cold season will be more numerous in the summer, once the map is renewed.