"Outdoor Dining Area" Restaurants in Auvergne-Rhône-Alpes
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.
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.
The blue house on the lake overlooking the water is Yoann Conte's gastronomic hideaway. Born in Breton, he is a master of authentic, down-to-earth cuisine, which he transforms into aromatic works of art with fine herbs and a straightforward cooking style.
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.
In his cosy restaurant, chef Florian Favario not only focuses on alpine charm, but also on varied and creative cuisine made from regional products. The chef masterfully combines these with home-grown vegetables, fruit, wild flowers and herbs.
The crayfish tartare with coriander flowers and marigolds is one of the specialties of Michael Arnoult, whose cuisine has turned the modern, chic restaurant on the Rhône into a gourmet paradise. Most of the food is prepared using regional and seasonal produce.
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.
The Catalan Benoît Vidal cultivates the gastronomic traditions of his adopted home of Savoy in his elegant restaurant. Concentrated sauces and jus accompany creations such as semi-smoked pigeon, crayfish with pine sabayon and the excellent range of vegetarian dishes.