Rhône-Alpes

Change of ownership for the Auberge du Col de Pavezin. We haven't had the opportunity to go there yet but the Petit Futé team is on it: our opinion soon.

Red and white, servers dressed in butchers butchers, good meat and decorum, no doubt, we are in a stamped restaurant La Boucherie! Ideal at midday for quick and tasty formulas in the evening for invigorating meals after a day of activities in nature, this Butchery offers all the classics of a well-performing range: beef ribs, tournedos, steaks, bone marrow…

Located in the Best Western area, this restaurant offers a pleasant setting with its large windows which give a unobstructed view of the hotel's private park of over 2 000 m ². For fine days you can enjoy the wonderful terrace by the pool. You will taste regional dishes, based on d, from the chef chef, Salvatore Paci, which is also part of the association of cooks of the Loire. An idyllic setting, a kitchen with small onions, all the ingredients for a good time.

A friendly and warm welcome, a relaxed atmosphere, attentive service, everything is gathered so that you spend a good time around a good meal. The restaurant has a décor reproducing the «Western» universe, a spacious design to preserve privacy and create a far west atmosphere. A strong reception and service culture and a very good value for money. Quality products: We offer first-class, carefully selected rooms such as tender or beef rib. You can also discover original products and recipes that socialize with Legend America: bison steak, chili con carne, burger…

Located at the Talaudière (15 min from the centre of Saint-Etienne) in a fenced park, La Sauvagère restaurant offers traditional quality cuisine all year round. Discover tasty menus for all the awards or enjoy à la carte dishes: calf feet in salad, andouillette mustard sauce, white rogons, ris calf to ceps. A wide choice of homemade dishes, specialty meat. Enjoy a warm atmosphere and a friendly atmosphere. The room, with a capacity of 150 seats, opened on a large terrace, is the ideal place for organising your private banquets, weddings, seminars, receptions… It also provides catering service for all your events.

Towards the Col de la Madeleine, a few steps from the slopes, the Perelle offers a 360 ° view of the mountains. An original and welcoming restaurant for healthy eating. At noon, on the terrace, the chef kitchen in front of you and carries out excellent grilled meats, meat and fish. The menu, appetizer and dessert buffets accompanied by a grill grill, is highly appreciated at the price level. We preferred a calf tab served with small vitelote vegetables and purée, and a banana apple decay and son fruits of passion. Impeccable, solid base, beautifully established. We appreciate the attention of the staff to the care and the quality of the kitchen for a ski resort restaurant. A homemade kitchen with fresh products. In the evening, the room offers another atmosphere with fireplace and always grills. Of course cheese specialities, with the possibility of tasting them on the terrace at noon. The salads are small or large and are very gourmet. A very beautiful address with bar and deckchairs at 1 680 m above sea level.

Terrace at the foot of the Cohettes ski lift, map, menu of the day. Montagnardes, frutti, fondue, strawberry and specialty fish in plancha.

Fred likes beautiful cars, especially American ones, and the Harley-Davidson, who are welcome on the large car park in the house. It's a rock-n 'roll rock' n 'roll that likes to share its passions, especially that for quality meat. In its restaurant, on the beautiful terrace or in the dining room, Fred does everything (except pastry, Nadège) and offers us many carnivorous dishes: The Fred's Burger with a real steak steak of 150 g butcher, a great American pickle cut in large slats, an Italian tartare prepared with pine nuts, pesto, dried tomatoes, basil and parmesan - accompanied by fresh fries - excellent mature meats (ripening cellar), exceptional pieces such as this pear or spider, not forgetting the essential beef coast or texan T-bone. And if you don't want one of the best meat we've eaten, All Fred's offers you a fish & chips with improved home mayonnaise or a Baltic salad with smoked salmon. Nadège prepares 100% house desserts mixing tradition and innovation with desserts of its own. Another pleasure of the place is coffee gourmand. So if this article has put you in appetite and you want to know everything about Fred, direction National 6 and this address recommended by the Futé.

Bourg Saint-Maurice offers access to the winter sports resorts on the valley of the Tarentaise river and its beautiful panoramic views of Mont Blanc. At Chamarel («Terre des Sept Couleurs» in Mauritius), a break will be made between the Savoyard tradition and the Indian Ocean flavours in a friendly atmosphere where you feel welcomed. Good value for money and good value for money.

In a large, almost all-glass room, where the decoration discreetly evokes the marine universe on a background… ochre, in a smaller room, rather intended for groups, or on a beautiful terrace with 60 seats, the Rôtisserie of the sea has made itself a specialty not only of fish but especially of lobster. Highlighted in its vivier, it is the subject of a full menu at 46 € with cheese or dessert or 51 € with both: vegetable pince and pattes, crustacés crustacés, toast tails in hull, white butter and salt flower, in main dish. Other speciality, bouillabaisse served on order and for two minimum people, at 45 € per person. Otherwise, the facility offers a homemade smoked salmon, fish soups, terrine and fish of the day depending on the lot. Menus change every four months. The furniture has recently been replaced and all tables are nappées, adding at the level of the establishment.

Huge terrace for this Galoubet to get full of the view and gorger of sun. You arrive on foot or in ski, the pistes surrounding this restaurant for the midday take a quick lunch or evening to decompress. Before you, Mount Péclet, Masse and Caron. The large room makes it easy to play. Traditional and Savoyard cuisine offers pizzas, homemade lasagna, a charolais beef tartar (normal, Fabien and Roman arrive from Aveyron); pasta. Fondue, raw milk, complete the choices.

Located at the foot of the slopes of La Plagne, the Auberge des Balcons offers semi-gastronomic dishes à la carte. In a typically Savoyard setting, you will enjoy a magnificent view of the resort in a warm and cosy atmosphere. The hardest thing will be to choose your meal: typical Savoyard dishes (raclette, tartiflette, fondue...), risotto with reblochon, salmon steak or veal filet mignon... Take your time to decide by enjoying a relaxing moment in the living room, comfortably installed next to the fireplace. Board games and billiards will entertain you before or after the meal, a pure moment of conviviality and relaxation!

This former farmhouse renovated in a family hotel is located on the D 23, between Ardes-sur-Couze and Anzat-le-Luguet, at the junction with the D 126 leading to Mazoires. You will enjoy the garden with many essences and its solar dial. A table, you eat a classic kitchen made with heart: home duck bowl, cuisses chicken frog thighs (on order), snails or stuffed mussels, shells of St. Jacques and scallops on bed warm leeks, (inescapable) auvergne, chou tender, cabbage, (too unknown), etc. Little more: The house has a well-provided address book of specialists to accompany you in your theme hikes: heritage, geology, flora…

Notice to Carnivores: this place is your little paradise! Those who know about meat will be able to indulge. Yes, there is no investment error in our pages, this is a restaurant! As his name indicates, the proposals revolve around the right flesh. Opened since January 2010, the Laurent Café de Laurent Creignot offers you the best quality pieces of the butcher and whose traceability is impeccable. On the menu, this is translated into plancha-grilled pieces supported by good pepper or béarnaise sauces, 180 g filets, a rumsteack pad or even a great appetite with a boucher box (spider, pear, tab). The map also highlights French specialities. Feu with both meat, head of calf, guts at the fashionable Caen fashion, the variety of dishes is complemented by tasty giant salads and even some seafood products! And then the total foot, the atmosphere! The framework that blends wood, red and white, recalls the typical décor of Les Halles. The team is young, dynamic, and cooked with a butcher! This even leads to exchanges in louchebem, the slang of the trades! Our coup is open every day.