The best hotel restaurants France

The place is located a few dozen meters from the border with the capital. A well-known establishment in Saint-Mandé, Le Ruisseau is not only a hotel, but also has a 50-seat brasserie and a restaurant located in the basement, with stone walls and rustic decoration. Here, French gastronomy is in the spotlight, under the guidance of chef Philippe Habrias. In this room with its intimate and cosy atmosphere, you can appreciate the stones of this old vaulted cellar with a warm decor. The different products offered are available according to the arrival and the season. Le Ruisseau offers specialities such as Salers meat, Auvergne ham, sweetbreads with morels, lobster. We'll think about booking, especially on weekends.

The hotel Servotel restaurant, with its contemporary decor and lounge atmosphere, offers a great value for money, especially with its 21 euro menu. On the map, the chef proposes among other entries, bowl of salmon and small vegetables, nissarte plate (pissaladière, oil mushrooms, raw vegetables, quenelle, etc.), scallops, sésame odawara gambas and ginger, crisp cod au, duck magret with the scent of orange and honey. Finally, to end smoothly: hot chocolate and bread lost to apples scent cinnamon.

This is the restaurant of the Best Western Hotel L'Orangerie held by the Pringalle family. But the semi gastronomic proposals of chef Erik Bache-Wiig and the pleasure of lunch or dinner in this green setting at the gates of Nîmes prompt us to recommend this table, even if you are not a guest of the hotel. Near the national 113, discover this park with century-old trees, protective trees, which keep you safe from road traffic if you decide to eat outdoors. On the plate, the land of the regions of the South is inspirational: foie gras, selle of lamb, fragmentation of Saint James, duck aiguillettes and serving the chocolate pyramid in liquorice, a recipe that comes straight from Uzès. Soon, the opening of a wellness area and a wine tasting shop and regional products.

Sharm Hotel comes to pick the pilots at the airfield! Unbelievable, not? A very practical arrangement agreed with the Montbéliard Airfield: If you are not sure of your arrival in advance, there is no problem, the staff at the Sharm Hotel Restaurant, will pick you up directly in place of the aerodrome upon arrival. It is the ideal organization: you will land, come and pick you up, and you will find yourself in a short time at a table of choice, a table where the kitchen is delicious. And, in addition, the hotel offers you the accommodation if you plan to stay here for a night! Sharm Hotel is the very good plan near the Aérodrome airfield!

The restaurant Le Chateaubriand is coupled with the hotel of the same name. À la carte: Traditional French cuisine, the quality and freshness of the products is recognized by the happy visitors, lovers of market products. It is not for nothing that the menu of the market takes place according to several possibilities, to the total, namely entry, flat and dessert. The panacher risotto at the ceps the day we came was perfect! The room, which can accommodate up to one hundred people, can be used for seminars, receptions, weddings and other events. All you have to do is test the place!

This inn is an inn. The 15 rooms are spacious, carefully decorated and have all the comforts necessary for a pleasant stay. On the restaurant side, the kitchen team strives to deal with seasonal products and delivers dishes that are at the cutting edge of gastronomy. Excellent value for money, of course.

Located just above the port of Porticciolo, this former family house offers convenient accommodation in a quiet environment. There is a choice of rooms for all the awards, with the hospitality of the Mattei family as a bonus. A restaurant completes the equipment, with its shaded terrace, facing the great blue. The map offers traditional cuisine but also some nice specialities by Jean Paul and Claude: seafood frying, a hot goat with honey and citrus, grilled cabri with rosemary, Cape Cap en, a homemade lemon pie pie, all with fresh products.

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.

The Estredelle enjoys a spacious room and a pleasant and relaxing view over the Allier river. Its originality is in its buffet formula for which you can opt for entry and dessert. Otherwise, à la carte, you have the choice between hot goat salad, crisp from snails to sweet garlic cream… and then local dishes: Andouillette rissolée, Cru au ham, crystallized duck thigh, loin mudflap… Simple cooking, good dress, privilégiant regionalism and tradition.