Restaurants cuisine régionale Rhône-Alpes

The hotel is a bar and restaurant. In a warm and relaxed atmosphere, you can eat a good meal that evolves according to the seasons. Everything is prepared on site, desserts are made home. The patron's specialty: the warm pâté with its quenelles and liver cake. When everyone has found their place, the boss is making it to all its clients, a ritual. The service is fast. It's complete every day, better book. 

Alexander's House is a little mountain chalet hidden in the old Aurillac. Located on the square of Aurinques, this walk combines Brittany and Cantal. For example, they propose the Truffadou galette… The name speaks for itself, no more details. You will also find in the map a friendly galette based on Saint-Jacques and another composed of gambas and coconut milk. Very good oligarchs are proposed. Alexander's House seduced more than one Aurillacois!

Perched at 811 m above sea level, facing La Jocondière restaurant, the Cross farm is a café-restaurant that has existed since 1936. You will taste local cuisine, prepared with fresh and mostly local products. The specialty, the pick of the farm, blends beautifully with the ham and the homemade sausage, without colouring or preservatives. For you, the chef went to the Gaec the Key of the Fields looking for fresh eggs. The farmers fowl it does brown are labeled and fraîches trout in Fraîches. The vegetables come from the vegetable garden and serve to make dishes of raw vegetables. In a word, everything you have on the plate is healthy.

This former guingette located on the banks of the Rhône River has become a traditional establishment where you can enjoy a variety of traditional dishes such as frogs'legs and fritures in the beautiful season that you can enjoy on the terrace.

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.

Coming directly from the southwest, the brothers without bringing to this establishment a méridionnale touch with refined cuisine in the color of Southwest and Provence. And the land, they know! Bruno without leaving his restaurant of Uzès to make us enjoy his talent. And let yourself be seduced by the salad of saint-Jacques snackees snackees, potato chips. Nor do we miss this fresh, pan-fresh foie gras; to follow, a fish of the sésame sésame market, a beautiful thigh of duck conflict, pick of potatoes to the ceps or a coast of bull of Camargue and its juice. Côté serves, La is the specialty of the house: artisanal ice cream to milk jam in the salt of the Camargue, milk caramel and éclats of hazelnuts. At the aperitif, taste their Tariquet, a sweet sweet wine with a flowery bouquet, and come from the Gers. Do not hesitate to ask them, they welcome with great pleasure and kindness, family meals or friends. They will be happy to prepare small dishes tailor-made, and perhaps will try for their delicious, delicious, fully homemade.

Attention, located on the large axis of the RN 6 which runs along the Beaujolais, this address offers a large parking lot that can soon be too small! It is therefore preferable to reserve the table, even if the hotel has two terraces, one on the front side, one on the rear, and several rooms with two floors. A Saloir du Vigneron, which owes a great deal of its success to its famous «planks», cold and warm, on which we find the choice of sausage packages, of a of poultry, a coast of pork, the magret of duck, beef or saint-Jacques. All accompanied by fries and, for hot planks, a small salad. In a noisy and sooty area, the whole is not always attractive and the quality of meat deserves to be raised. A large map oriented towards the land to satisfy all appetites, from the pig's foot to the filet perch to the mâconnais, frogs produced to hot sausage. The service also lacks smiles for an address not so essential that this…

Daniel et Denise, second address signed Joseph Viola, one of the Best Workers in France, have settled in Vieux Lyon for some years now. The decor provides clarity and a beautiful "classical modernity" to the elegant dining rooms that recall the atmosphere of the more classical bouchons by the touches. The tables are covered with the checkered red and white tablecloths and the atmosphere is friendly, according to the tradition. As for the cuisine, it is simply among the best in the city, even if the rates are a little high for a restaurant that does not rank among the most affordable. Joseph Viola perpetuates the tradition of the Lyon specialties, while giving to the "popular" dishes the beautiful "bourgeois" appearances. For starters, the unmissable pâté en croute with foie gras and sweetbread, a soft-boiled egg with its asparagus cream or a priest's omelette with crayfish tails made with fresh eggs from Lentilly. To be followed with a tripe stir-fried in Lyon way, the traditional cake of chicken liver, the andouillette with three firings and, specially recommended by the Futé, the whole pot-roasted calf's kidney in grandma's way. Cottage cheese and its berthe with a Bresse cream and a floating Island with praline of Saint-Genix to resist the temptation. Fine selection of wines. Long live Lyon, long live the bouchons!

It is nice to share a lunch in the countryside, on the charming terrace that is surrounded by trees and flowers or in the dining room of this ancient village house which has kept its charm. Located right next to the church, this restaurant, you cannot miss it with its striking façade of bonheur horses. Here, the welcome is excellent and you will always be happy to tailler the mudflap with you and satisfy you. For the best of our interest, it's rich and original because you can find a traditional cuisine made with high quality regional products such as d, country bowl or good steaks like you like! Home-made specialities are numerous and the choice will become difficult to make between fresh foie gras, produced frogs'legs and timbale iron timbale; a delicious feuilleté with raw ham. So, if you can't decide, just one solution with friends, since this place also allows you to organize theme evenings, banquets or dancing meals. The large tables lend themselves perfectly to this type of event. In short, an important address!