Rhône-Alpes

First of all, they will let you discover their élevage rabbit rearing, these lovely little rodents that offer their fur to make them so soft clothes entirely realized by our hosts. Besides this, to satisfy the pleasures of their visitors, they invite us to rediscover all the delights of the chestnut, the sweet jams of the orchard and the good apple juice. At the top of this mountain, it's the rendezvous with the pleasure of meaning.

The residence Nice & Bristol offers not only apartments and studios all comfort, and numerous à la carte services, but also 35 seats in a large room with the colours of the sun, add to this, 50 covered under the sun umbrellas of the garden terrace, open to everyone. Patrick Chargros's kitchen is traditional, goûteuse and very varied, every day the dish changes, blanquette of calf, hunter rabbit, line of line, cream chicken, lasagna, black boudin… are just a few examples. The reception room is perfect for family and business meetings. The friendly staff is in small care. The words of the residence are calm and friendly!

Eating and much more than eating, this is what this dining room created by the Auteuil Apprentices. Its primary goal is not to make you eat, but to train the young people from 16 to 25 years of age in school, social or family difficulties. Framed by real professionals, in real situations, these young people will integrate all the good gestures and know-how in kitchen and room to be used quickly after their training. Eating at the Dining Room is therefore also an act of solidarity to help young people train under the best conditions. The restaurant, located on the Cours Charlemagne between Perrache and Confluence, offers a pleasant setting. Short card for a careful traditional cuisine made by young people anxious to do well. Economic midi formula with services, beautiful surprises and classics such as this Lyon salad or andouillette to Beaujolaise. Desserts, especially pastries, particularly successful. Service applied and ultimately more pleasant than in many restaurants. The Dining Room also offers a gourmet dining table with much more than a solidarity gesture. Address advised.

SO BRUNCH is of course a place of excellent value for money 19 €, to bruncher especially Sunday from 11 am to 15 pm, and it is also for companies and groups a place to receive its business relations or employees for a unique private moment, around a buffet brunch formula on weekdays and Sundays, in a strong framework. in the heart of the 6 th district near the train station of the Part-Dieu, or in the quarter Massena and the Brotteaux, also for a birthday on Saturday or Wednesday. We had to think about it. So Brunch did! An address "So Smart".

Maurice and Angéla Pilosebaceous welcome you at the Auberge de la Carriage in the magnificent site of the th century Chateau de Montbrian. If the menus are rather succinct and offer frogs in persillade, the specialities of the house are numerous: fondus to three meats, duck-au-fire, Provençal bouillabaisse, fajitas or tartiflette will leave you an embarrassment of choice. On the map also, you'll find what you're happy with the gourmands's breath salad (bacon, county dice and roquefort, nuts), tartelette snails (hot) on a bed of broccoli or filets and roasted Saint. Side desserts, demand the greedy base with its mini chocolate, ice, chantilly, mini tartelette, pot of vanilla cream, pear and prunes in wine, and fresh fruit. Finally, adopt the zen attitude and take advantage of the steam bath or wander around the pond. A pleasant day in perspective.

Here you will be greeted with friends! This small restaurant cultivates the friendliness and sense of service. On the kitchen side, you will not be disappointed either: In addition to traditional dishes such as Foie gras or frogs, the chef offers you a duck magret carpaccio or a beef fillet, Jacques nuts or fish of the day according to batch. Desserts are up to the height and will enchant you for a long time between chocolate, orange tulip or banana delight. The room has seats, and you will be in the beautiful days to enjoy the terrace!

From the Route road, take the direction of the Dit. At the beginning of the forest, a wood sign shows the direction of the chalet of the Anglette, which is reached after 6 km, either by foot or by a forest road that really only suits the 4 X 4, especially in the bad season. A small journey, for a restaurant that is worth it, because the walk is worth it! It is located at 1500 m above sea level, in a large pasture with an exceptional view of the Valley valley, in the middle of cows, 4 pigs and 2 donkeys! This alpine chalet, transformed into an altitude restaurant, is the starting point for nice hikes (about 1 h 30) towards the Lapiaz lapiaz. On the terrace, the service is relaxed, the team is friendly and pleasant. Pierre Morel is very attached to the land, the meats are the country, the diots of the butchery of Villaz, the cheese cheese… In the plate, the kitchen is generous and the dishes of quality. Mountain specialities in honour: fondue, tartiflette, omelet, and an excellent tender. A simplified card. Genuine "home" cuisine of fresh and local products. Very good price!

Cira Restaurant offers you various quality services. It is a business restaurant in the week when the reception is very nice with a varied card. But you can also book the restaurant the time of a weekend with or without service, for your family meals, wedding, birthday, buffet breakfast, they care about everything. Other quality benefit, room rental with catering, in a spacious frame, an air-conditioned room, let yourself guide and ask for your personalized quote free: choice of buffets and single-line menus for your evening ends and the next day, tailor-made!

It is a small tip of the island of Oléron and the Atlantic Ocean that came to ask for our great pleasure in the long Marcel Mérieux street. If you want an ocean and an iodized air, you will be served by the choice and freshness of the oysters and seafood in the banc. Open on the street, ideal for taking its trays prepared on order, the Oystercatcher makes the delight of the locals, those who enjoy a good sea meal after a rugby match, Gerland Matmut Stadium is next, and all those who love shellfish and crustaceans. Fine, special according to season, hot oysters, pick of seafood, pans of mussels, soup of fish, and not forgetting all seafood, bulots to langoustines, with daily arrivals guaranteeing perfect quality. All you have to do is savour a crepe at the Grand Marnier and take the boat down.

To come to this hostel, located at 1 500 m altitude on the way to the Col du Joly, we leave its car (we are on holiday not? but you can access through soft roads to the hostel, only in summer) and you can open the appetite by a small walk (3 km from the hamlet of Baptieu or 20 min walk from the arrival of the gondola of the Etape through the gorge of the Rouge Rouge). In the winter, the issue does not arise and skis are reached at the foot (off-site, but ali access) in front of the panoramic terrace of this high place of Savoyard cuisine. The themed evenings (winter and summer), the quad lifts and the famous toboggan runs (3 km to the village!) after a meal where we enjoyed three specialties of the country! The interior room is marked by warmth and authenticity in the image of the specialities offered to us: bougnettes, small potato doughnuts, the Savoyard crust, farcement or traditional tartiflette. Some dishes have to be reserved and we will advise you to keep a place for the polenta rabbit, whose recipe makes us travel to the Alps. Another way, well in the spirit of the village, to eat in the restaurant!

As it is clear, this is the address of red meat lovers. On the course of Liberation, a pleasure break to the Boucherie and his emblematic cow that will entertain the children. For the small story, Boucherie is a national sign whose first address was created to… Megève. Since then, Boucherie has perpetuated a tradition of "artisan of meat" and the servers are asked to speak to us "louchebem", the familiar language of the butchers of yesteryear. In a nice décor with red notes or a pleasant summer terrace, we gladly come to enjoy the classics of the bovine gastronomy (based on limousine meat with exemplary traceability) and some local dishes. Among the specialties of the house, we start with a house terrine or a beautiful salad; We continue with a melting and tasty burger or a beef carpaccio at basil, but we stop choosing on the leather card of the meat of Boucherie: Tournedos, tab, spider, paved… and the famous beef coast. Local side, a Troyes bullnut, veal rostrons or a tartiflette. At the time of dessert, we enjoy a gourmet moment for a tasting with coffee. Quality and small prices get married in Boucherie.

In Gaulois, it's like the pig, everything is good! So we need to push this Gaulois to discover a selection of the best regional products. And if you want to taste them right away, it's also possible thanks to the restaurant where you can eat excellent fondue - including a fondue of the week always original and delicious - with good local charcuterie and sandwiches with taste. Here, all products are "made in Les Alpes", made by craftsmen of good taste precisely or even made in house. The basket is filled with saucers, terrines, ham, cheeses of our alpages (tombs of all kinds, the perrate of sheep or smoked cheese to smoke the raclette), honey and jams, not forgetting the wines and alcohols of the Alps. An address that doesn't cheat, that doesn't say it, to the right kind of courtesy. A Gaulois that offers us the best of the Alps.

This beautiful residence for four generations welcomes you in a stylish and ciglé world. A beautiful cock signed by the painter Di "orne the dining room. Fowls, on plates (or in, it's the chef's speciality, Michel Bellet), the carafes, the decoration. The décor of this bourgeois house in green, red, yellow is refreshing by flowery drapes. A large garden and a beautiful terrace hide behind the large windows. A beautiful address to enjoy. Traditional cuisine with beautiful and good products. Of course, the ham of Aosta, made at a few places, but not that! The fine tartelette with figs, melon and ham from Aosta reveals itself in a pretty corolla. The smoked salmon is house. The pike forest also, it is worth the 1/4 hour of waiting. Keep a place for sweet. The home dessert cart makes you lose your head. Smart lost it with a burnt cream at Chartreuse, an orange and frangipane pie and one, and yes, lichette of royal caramel. We can love desserts, not! The wine list offers a beautiful variety of bottles. The reception is attentive and charming.

The banks of the Rhone, which is the perfect place to settle at the huge terrace (180 seats) of the River Boat or on the bridge of a barge docked on the left bank of the Rhône. This year, the River Boat becomes seasonal, flows to other seas during the winter, and is also sent to take advantage of the places in the beautiful season. Probably the best choice among the barges of the banks, with a smiling welcome, even if you are on the other end of the terrace and that the sun sows the legs of the servers, new furniture with Bordeaux tones and simple, simple, efficient, that has the good taste to display at reasonable prices. We appreciate the famous Fritures of Joël's accompanied by a mesclun and citrus sauce, genuine fresh fish delivered daily by fish, River Burger Foie gras with its homemade bread and meat, or a whole duck magret with a starry anis. It's finished with a homemade chocolate and English cream. A perfect place for sunny lunches and evening start to continue in nearby establishments. Room rental for all your private events.

Mr. and Mrs. Martinière accompany you the time of a walk to the meeting of farm animals, donkeys, cows, pigs, and animals from the lower courtyard… A organic beef rancher, they will offer you local products for sale in retail or in packages. Hours of operation: Friday from 9 a. m. to 12 p. m. and from 14 p. m. to 19 p. m. and Saturday from 9 p. m. to 13 p. m. Group activity from 50 children (5 to 12 years).

Welcome to the submarine of the lake. The walls of the brewery are decorated with mural frescoes depicting the boatmasters profession. Get inside where you will all have the space to discover the fish of the lake. But not that! On earth, a duck magret, a sugarplum crust, a captain's plate that unites the earth, the sea and the sky for those who are well hung. On the side of the fish, a filet of perch pan with butter and grilled almonds, not forgetting the wide range of seafood plates you can also get. Our choice was on a beautiful, just chevalier char that the server has raised with crispy vegetables. A homemade kitchen that will make you forget the time of a stopover that the sea is far away.

Here's "La Brasserie Epicurienne" from Montana with its large and nice south terrace. You arrive on foot or in ski in this restaurant. Whether fresh and quality products like its big brother, Epicurien to break between two runs or in the evening in a more intimate setting. Colourful and creative cuisine, with input, dried beef bread, white tomme to pectic followed by a calf blanquette and rice or a Canadian lobster risotto accompanied by death trumpet. A farandole of homemade desserts adds a beautiful wine list to this. A wink to the child menu to finally make them appreciate the real kitchen.

Opened since 1990, this ancient farmhouse offers traditional and regional cuisine: plate of frogs or charcuterie, perigordian salad, duck bowl with foie gras, recipes, grated… but also roast veal, duck magret, wine rooster, wolf fillet. It is rich, well prepared and tasty. The Hostel also offers a total of 38 rooms at €. A friendly framework for banquets, receptions, seminars… Welcome is characteristic of the generosity of the.

In the ski resort of Saint-Jean-d'Arves, this restaurant next to the slopes offers a home-made kitchen with fresh products while admiring the Aiguilles needles and the mountains from its terrace. If food for vegetarians is available, you will find the sensual specialities for a person. The cheese for the fondue is shredded by the chef. In summer, place market fresh products for authentic and delicious cuisine. We love the good smell that allèche us upon arrival, the friendly service, the slight emphasis of other horizons and discounts on the prices of specialities for service from 12 am to 17 pm.

The workshop offers its guests a sober, pretty class, but very user friendly setting. The walls consist of apparent bricks and wood, a fairly contemporary universe that displays old photographic posters of capitals. Among the specialties of this nice restaurant, the fish with the cassolette of Saint-Jacques or a beautiful fisherman's plate, sea dishes that breathe freshness. On the side of meat, it is not bad either: boeuf beef, duck magret, grilled lamb, and an impressive plate named the America. There are many specialities to discover, there is even a salad card when time is ready to eat little. Catalan, Baltic, the workshop, you will really have the pleasure of discovering different things here, very good surprises.