"Dogs allowed" Restaurants in France
Mauro Colagreco is Argentinian, but his passion is for Mediterranean cuisine, with his extraordinary dishes based on the lunar calendar and the phases of the moon. Home-grown vegetables and hand-picked fish and meat form the basis of his creative cuisine.
La Maison by Anne Sophie Pic offers tastefully furnished hotel rooms and, above all, an equally stylishly styled gourmet restaurant with plenty of flair and ambience. The cuisine impresses with its variety of flavours, inspired by national and international obsessions.
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.
Situated on a cliff between Nice and Monaco, the restaurant offers a breathtaking view of the glittering Mediterranean. Tom Meyer and Fabien Ferré offer Mediterranean-inspired cuisine with an aromatic depth, accompanied by first-class jus and sauces.
Situated in the middle of a park, the state manor house is home to Christophe Moret's elegant restaurant. The experienced chef creates refined dishes based on "haute cuisine", arranged with subtle accents from different styles.
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.
Alan Taudon is the head chef at the charming restaurant in the Grand Hotel Four Seasons George V. Meatless dishes such as the legendary potato and comté truffle tart, the grilled dorado with vegetables or the sea yolk with egg yolk are served in a stylish ambience.
Jean-Yves Schillinger succeeds with bravura and astonishing ease in combining different cooking styles from the USA and Japan with his secret Alsatian cuisine to create aromatically harmonious dishes. The serving trolley with exquisite desserts is in a class of its own.
The exceptional chef Eugénie Brazier wrote French gastronomic history in this remarkable restaurant with stained glass windows and stucco work from the 1930s. Today, chef Mathieu Viannay reinterprets her legendary dishes, a gastronomic journey through time.
Provence at its finest, Alexandra and Christophe Bacquié's country house in the middle of olive groves and lavender fields is a place of good taste. The first-class cuisine is naturally Mediterranean in style and Christophe Bacquié prefers to cook with regional products.
Lionel Giraud's restaurant is a small architectural work of art, with an ultra-modern design within historic walls. The cuisine also skilfully blends classic and modern, with Giraud using mainly authentic regional products as the basis for his dishes.
The Coussau family has been successfully running their restaurant for years, which stands for excellent, finely prepared country cuisine. Prepared using the best regional produce, you can order classics such as scrambled eggs with black truffles, warm duck foie gras and sole with porcini mushrooms.
The hotel and restaurant with a view of the Savoy mountains is a refuge of good taste. René Meilleur and his son Maxime are responsible for the cuisine, and their dishes are mainly prepared using regional products, spiced up with fresh herbs and berries every day.
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!
An exceptional experience in every respect: great wines, impeccable service and surprisingly contemporary cuisine full of inventiveness, precision and lightness. Virginie Basselots is not one of France's great talents for nothing.
On the quiet outskirts of Geneva, modern French cuisine is served in a polished house with a garden. Serge Labrosse's signature style can be seen in the seasonal menus. The ambience is unpretentious, but the kitchen's standards are very clear.
Even in France, a restaurant couldn't look more French. A bistro, off the beaten track in Geneva, with a tradition dating back to 1903, reopened under different management - and with more commitment than ever before. We had a favorable first impression during our lunch visit thanks to the view of the wonderful-looking pâté in the middle of the room. We had to restrain ourselves from ordering a whole slice on the spot, but we wanted to concentrate on the classics listed on the menu. The new management doesn't want to throw everything old overboard, but our impression is that they do want to spice things up. Vintage sardines with seaweed butter are on the menu, as is artichoke tart with mature Gruyère. Our ravioli with snails and wild garlic was very convincing, the queneelle de brochet with Nantua sauce turned out to be a large, fluffy, very tasty pike dumpling. The drinks menu proved that the "Brasserie Odéon" is also a wine restaurant of the best kind. Champagne is served up and down, not only from classics such as Jacquesson, but also from insider tips such as Chavost, Frédéric Savart and Benoît Déhu. While the Swiss wine scene is well represented, the nearby Savoy region is a little thin on the ground. But hey, in view of the many, many Burgundies and the generally good prices, criticism would be completely inappropriate. We started with a white Mâcon-Igé Les Vernayes from Bret Brothers and ended with a digestif with legendary status: there's probably no better way to round off a meal than with a glass of Chartreuse Liqueur du 9e Centenaire.
Takaya Uchida has it easy with market-fresh produce near the Halles de Dijon. But what he conjures up from it is particularly astonishing on the lunch menu: Poultry liver mousse, loin of suckling pig or carpet mussel velouté and top desserts ("Earl Grey roulade")!
In cosy Alpine chic with lots of light and wood, Le 42 serves refined cuisine that deliberately crosses boundaries. Fondue, raclette and meringue are complemented by dishes from the French south-west. A fusion that is fun.
The garden is a green oasis and the tastefully furnished dining room invites you to linger. The contemporary dishes with a French touch are prepared using the best products. The polished cellar is well stocked with wines from France and Switzerland.