LE JOLLA
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Restaurant where the chef works with quality products by combining the flavors of yesterday and today.
On arrival at the port of Séchex, Le Jolla (small féra in Savoyard patois) is already noticeable thanks to a beautiful open space glass removable to enjoy the exceptional setting of Lake Geneva and eat feet in the water winter and summer. This restaurant, run by the family of Claude Trincaz from the Vallée d'Abondance, is a sure bet. Quality products prepared by a chef combining to perfection the flavours of yesterday and today. Tapas of trout from the Alpine arc, plate from the smokehouse in Claudius, perch fillets, tagliata of Argentinean angus beef, but also a nod to vegetarians, before finishing with a Savoyard iced vacherin. Classy and perched.
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