"Accommodation" Restaurants in France
The chic country house, which also offers elegant hotel rooms, is one of Champagne's gastronomic flagships. Arnaud Lallement has cooked the friendly family business into the top group of French restaurants with his outstanding cuisine.
You can experience and taste what the south of France has to offer in gastronomic terms at Fabien Ferré. His restaurant in the chic Provençal luxury resort is the ideal place to experience Mediterranean cuisine in all its finesse and aromatic subtleties.
There is hardly a more beautiful backdrop for top Mediterranean cuisine than the picturesque Gulf of Saint Tropez. In the luxury hotel's gourmet restaurant surrounded by pine trees, chef Arnaud Donckele offers his aromatic creations, perfectly prepared and arranged.
In the elegant restaurant at the Hotel Cheval Blanc, Yannick Alléno treats his guests to contemporary cuisine that adds new creative touches to haute cuisine. Yannick Alléno's famous sauces are the aromatic bridge, genuine and lasting masterpieces.
The interior of the restaurant in the luxury hotel in Paris is reminiscent of a ballroom, with high ceilings, pillars and mirrors creating a robust ambience. The cuisine by Christian Le Squer, who masterfully takes classic French "haute cuisne" to new heights, is a perfect match.
This renowned restaurant has been around for more than 100 years and is a haven of the best taste and excellent hospitality. Éric Pras is the name of the ambitious chef, whose precisely prepared dishes are a masterful blend of tradition and modernity.
The restaurant in the cosy mountain chalet is set to reopen in the second half of 2025. Chef Emmanuel Renaut will then celebrate his alpine-inspired cuisine, a gastronomic assault on the summit, created from regional products and supplemented with ingredients from all over the world.
The sumptuously furnished hotel not only offers exclusive rooms, but also an extensive gastronomic repertoire in the chic restaurant. Franck Derouet and Thomas Lorival serve remarkable arrangements based on vegetables from their own garden.
Just a few steps away from the Champs-Elysées, chef Jérôme Banctel offers his two first-class degustation menus in the elegant gourmet restaurant of the luxury hotel, inviting guests on a gastronomic journey around the world. Game dishes are on the menu during the hunting season.
This remarkable restaurant, built around an ancient oak tree, is the flagship of a gastronomic family that has made gastronomic history. César Troisgros continues the tradition, his dishes are original, each one a sophisticated work of gastronomic art in its own right.
Designed by architect Patrick Bouchain, the unusually designed restaurant with its metal roofs is the perfect place for chef Alexandre Gauthier to offer his equally unusual dishes, which are creative and experimental down to the smallest detail.
In the picturesque wine village of Kaysersberg on the Alsace Wine Route, the red façade of the Hotel Le Chambard catches the eye. Behind it is Olivier Nasti's restaurant, which skillfully reinterprets traditional Alsatian dishes in a creative and modern way.
Located on the edge of Lac d'Annecy, the Auberge du Père is a refuge of good taste and well-being. Chef Jean Sulpice's passion is the gastronomic play with nature and its products, which he translates into refined and creative dishes.
The luxury hotel opposite the Jardin des Tuileries is home to the exclusive restaurant, which serves traditional French cuisine under the direction of Alain Ducasse. Amaury Bouhours, a talented chef who brings his creative ideas to the table, is responsible for this.
Gaël and Michaël Tourteaux are a well-rehearsed team of chefs, the two brothers rock the stove with four hands in their modern-style restaurant in Nice. Their menus are full of aromatic variety and the dishes are prepared with precision and imagination.
Olivier Bellin has transformed the simple family inn into an elegant restaurant. In the stylish ambience, the ambitious chef prefers to serve dishes made from regional products such as pork head terrine and black pudding, blue lobster or scallops à la Bretonne.
Austrian chef Paul Stradner has also put the name Lalique at the forefront of the gastronomic scene. In the chic, modern extension to the historic Villa Lalique, the chef serves great aromatic arrangements between French classics and international modernity.
Lucie and Thomas Collomb change the dishes according to the season - bouillon with hazelnut oil or duck fillet à l'orange - and always with a regional focus for the basic products (e.g. lentils from the nearby Ferme Cérès). Large wine list and delicious patisserie!
Worth a visit: A detour to the legendary Grand-Hôtel du Cap Ferrat, located at the tip of an exclusive peninsula. Surrounded by Aleppo pines, you can enjoy Yoric Tièche's highly elegant Provençal-Mediterranean cuisine and award-winning wines.