Tel: 33 450 21 49 99
Concierge.com's insider take:
Chef and owner Emmanuel Renaut trained at Claridges in London and with Marc Veyrat before setting up his own restaurant in a 19th-century farmhouse. His €65 ($95) lunch menu changes daily depending on the fresh produce available, and might include a millefeuille of green vegetables with chestnuts and wild mushrooms, warm crayfish from Lake Geneva, and chicken poached in hazelnut milk. His Flocons de Sucre (sugar snowflakes) is a signature dessert. Call ahead in the off-season.
Opens daily at noon, December through May and July through October.
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