The best hotel restaurants France

The team of the restaurant Le Héron Cendré welcomes you for a gourmet moment that it wishes you pleasant and friendly. Located in the heart of the regional natural park of the East Forest, you can enjoy the frame during all seasons, terrace, bar, lounge, dining room. On site you can simply come and enjoy a drink or restore yourself. Different menus are available for lunch and dinner depending on your appetite, meal time and budget. Our chef Eurotoque guarantees you a cuisine of quality and is cooked on the spot, accents of the land to flatter your papillae and make you travel.

This restaurant that offers an exceptional panoramic view of Quiberon bay, offers a delicious, refined and traditional cuisine, mainly focused on seafood. mackerel puff pastry tartelette, cucumber and fennel in crudities, low-temperature cooked pollack fillet, buckwheat tuile, broccoli puree and salmon eggs, or grilled half-lobster with lemon butter and its topping… Alternatively, you can also enjoy meats such as this pork tenderloin filet stuffed with dried apricots and sage, mini ratatouille and grenaille potatoes… For the dessert, you'd like to stop on the white chocolate sphere with strawberries or buckwheat pancake tubes on Breton shortbread, mousse and caramel ice-cream! And for amateurs, know that there are also seafood platters…

This hostel, without fuss, decorated simply, focuses on the authentic. With exposed beams or a huge fireplace, combined with contemporary decoration and plants, the establishment welcomes you warmly. The cuisine is inspired by traditional dishes to offer you a local menu: picardy string, gizzard salad or duck leg, but also grilled meats, buckwheat cakes and omelettes. For dessert, don't miss the delicious candied orange pie. The terrace, in the backyard, is very pleasant on sunny days.

Located in the heart of a small medieval town, km from the Mancelles Alps, the restaurant offers delicious dishes that only add to the charm of the area. We advise to test their specialities such as the poêlés fatty livers, the ravioles bar net and small vegetables, the Loué Chicken, the sarthoise marmite, the sarthoise veau, the crayfish chicken, or the pan of St. Jacques's au. It's simply delicious. And the framework is great.

An exceptional environment for this equally remarkable restaurant which is inspired by the seasons and respects them. Fresh and local products to be tasted in this unique place, with a panoramic view on the ocean.

Trout, St Pierre, tuna, lamb, vegetable mille-feuille, mature cheeses and exotic clouds for dessert are just some of the wonders on the menu. As for the wine selection, it gives pride of place to wines from artisan winemakers selected according to the principles of organic, biodynamic or sustainable agriculture.

The Grand Bec does not reach 3 398 metres as the peak of the same name, but reaches good altitude in our esteem. The hotel restaurant is located at the entrance to the station, from where you will join the centre in a few minutes. We appreciate his restaurant. The chef, Dominique, is a master restaurant and belongs to the Academy of Tastes and culinary traditions of Savoy. On its menu, fresh products and homemade cuisine: chestnut emulsion with its Beaufort and caraway tile, samoussas lobster samoussas of young shoots, Of of Saint-Jacques butter to saffron, pan-fried calf fillet. Sweet side, perfect rum blown. Beautiful plates, a pleasant service, a warm welcome, a nice wine list for a good time of delicacies. An address that is worth a visit for a gourmande break.

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.