"Barrier-free" Restaurants in Auvergne-Rhône-Alpes
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.
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.
Régis Marcon and his two sons Jacques and Paul work hand in hand in this friendly family business. Everything is done for good taste, which is cultivated here with seasonal cuisine at the highest level. The cheese selection is legendary.
To this day, the restaurant of the French cooking legend is a place of pilgrimage for gourmets from all over the world. A dedicated team of chefs led by Gilles Reinhardt and Olivier Couvin cultivates Paul Bocuse's gastronomic legacy and cooks Bocuse classics as they did in Monsieur Paul's day.
More than 35 years ago, Patrick Henriroux took over the legendary restaurant that Fernand Point once turned into a famous gourmet temple. Classic cuisine still has its place here, prepared with modern accents and skillfully adapted to contemporary tastes.
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 legendary hotel in Courchevel, which only opens its doors during the winter season, has a chef in Stéphane Bruno who has mastered a varied gastronomic repertoire. His menus are characterised by regional products and are predominantly classically prepared.
Christophe Roure learned his trade from Paul Bocuse, among others, and has been running his restaurant in Lyon for around ten years. Here, guests can expect refined and sophisticated cuisine, with the wonderfully aromatic seafood and mushroom ragout as a specialty.
Xavier Beaudiment has the Auvergne firmly in his sights with his excellent dishes. The talented chef mainly uses fresh, authentic produce from his home region, which he transforms into aromatic masterpieces using a variety of regional 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.
Nestled in the mountain landscape, Christophe Aribert focuses on organic and sustainable cuisine in his restaurant. Herbs and roots are used here, as well as fruit and vegetables from his own garden. Aribert's specialty is freshwater fish dishes.
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.
For around ten years, Takao Takano has been running his simple, elegant restaurant, which offers balanced and sustainable aromatic cuisine. The Japanese-born chef focuses on first-class products from France, which he prepares with finesse but without frills.
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.