A summer in the Alps: our not-to-be-missed addresses

Although the sunny days generally lead to beaches and sunny shores, the mountains should not be neglected. Far from their winter image, the Alps offer a different side in summer: green and peaceful, but just as generous. Between lakes and peaks, here's our selection of must-try restaurants for a great summer in the Alps.

L'Auberge du Père Bise, Talloires-Montmin

On the shores of Lake Annecy, the Auberge du Père Bise welcomes visitors to a unique setting. Chef Jean Sulpice, accompanied by his wife Magali, offers a cuisine that celebrates nature, local produce and Alpine plants. Named Chef of the Year in 2018, he creates dishes inspired by the surrounding mountains. Between the lake, the peaks and the chef's table, the address has become a must-visit spot in the Alps.

• Read the Gault&Millau review of theAuberge du Père Bise (18/20)
• 303 route du Port, 74290 Talloires-Montmin

franck Juery

in Annecy, Le Clos des Sens

4-Toque chef Franck Derouet uses the vibrant nature of the Alps to convey powerful emotions. His cuisine sublimates fish from Alpine lakes, but also vegetables from the garden. As for beverages, the wines and grape varieties of the region are highlighted, and food and wine pairings are proposed. From the table to the world of the restaurant, every element is combined as an ode to nature and the richness of the Alps. Four menus are available, from 5 to 10 times.

• Read the Gault&Millau review of Le Clos des Sens (17/20)
• 13 rue Jean Mermoz, 74940 Annecy-le-Vieux

matthieu Cellard

in Chamonix, Restaurant Albert 1er

This remarkable restaurant is above all a family affair. After five generations, the Albert 1er is still one of the resort's gastronomic beacons. The cuisine of chef Damien Leveau, 3 toques, adapts to the seasons and the riches of the Alpine terroir. Wines have been carefully selected over the past 120 years, from Savoie bottles to grands flacons. The décor is a harmonious extension of the Alpine landscape.

• Read the Gault&Millau review of Restaurant Albert 1er (16/20)
• 38 route du Bouchet, 74400 Chamonix-Mont-Blanc

matthieu Cellard

in Grenoble, Le Fantin Lantour

If it's a brasserie at lunchtime, the Fantin Lantour becomes a prestigious restaurant in the evening. In the heart of Grenoble, 4-toque chef Stéphane Froidevaux has created a menu that reflects his personality. The Découverte and Origine menus feature dishes combining revisits of Alpine gastronomy with creations inspired by nature and the herbs and plants of the Chartreuse and Oisans regions. Wine is chosen very locally, with Isère winemakers in particular. Trust the chef for a surprise eight-course menu.

• Read the Gault&Millau review of Le Fantin Lantour (17/20)
• 1 rue Général de Beylié, 38000 Grenoble

in Veyrier-du-Lac, La Table de Yoann Conte

It's impossible to make a selection of Alpine must-tries without mentioning our Chef of the Year 2024, Yoann Conte. Our route begins on the shores of Lake Annecy with La Maison Bleue, a top-quality hotel. What makes this place so famous is above all La Table de Yoann Conte (5 toques). In this warmly atmospheric setting, fairly symptomatic of the region, the chef serves a sensitive cuisine. The menu features four dishes: Arbre de vie : racines paysannes, Sur le chemin..., Parcours de vie ! and L'ultime synthèse. In his establishment, the Veyrier-du-Lac resident wants every guest to be able to personalize their experience. To achieve this, he offers a made-to-measure menu adapted to the desires and needs of his customers.

• Read the Gault&Millau review of La Table de Yoann Conte (19/20)
• 13 vieille Route des Pensières, 74290 Veyrier du Lac

fou d'images

in Megève, Flocons de Sel

Located just a stone's throw above the resort,Emmanuel Renaut 's restaurant needs no introduction. Over the years, its wooden setting has become a landmark of French gastronomy. Together with his wife Kristine, the 5-toque chef offers Flocons de Sel an ambience and cuisine as close to nature as possible. The chalet in which the restaurant is housed offers a breathtaking view of the Haute-Savoie mountains through its bay windows. On the plate, the local produce is reflected in two menus, a "Promenade au Leutaz" and a "Randonnée aux saveurs du printemps". To complete the experience, Flocons de Sel also offers hotel accommodation to welcome the curious for one or more nights. please note that the restaurant will be closed from September 1, 2024, due to renovations scheduled for completion by the end of 2025.

• Read the Gault&Millau review of Flocons de Sel (19.5/20)
• 1775 Route du Leutaz, 74120 Megève

in Annecy, Saba

Also not far from the lake is the Saba restaurant of 109 2024, Clément Torres. Unlike many of his colleagues, the chef wasn't destined to become a chef as a child. He discovered this path in Australia while working as a sailing instructor. After ten years of learning the ropes, he launched his career with the support of the Gault&Millau Jeune Talent Endowment. In terms of cuisine, his proposal is slightly influenced by Japan. Looking for new discoveries? Here you'll find two completely blind menus, in five and seven courses, to immerse you in an immersive experience. None of the menus exceeds 70 euros, so you can enjoy a gastronomic voyage on a more affordable budget.

• Read the Gault&Millau review of Saba (13.5/20)
• 21 Faubourg Sainte-Claire, 74000 Annecy

justine Torres

in Saint-Martin-de-Belleville, La Bouitte - René & Maxime Meilleur

just a stone's throw from Les Menuires and the Val Thorens resort lies the magnificent family-run La Bouitte. This Relais & Châteaux is first and foremost a restaurant, owned by father and son René and Maxime Meilleur. Now holders of four toques, their gastronomic story began with a meal at Paul Bocuse's, which transformed the father's desires and cuisine. The menu is made up of four menus, with regional influences, ranging from 210 to 440 euros per person. Unusually, a special menu is available for young guests under the age of 10, at 85 euros. The chalet, located at an altitude of 1,500 metres, exudes an air of mountain walking. a case in point is "la promenade dans les cailloux" (a stroll through the pebbles), featuring pan-fried fleshy snails, quignon en persillade (a parsley dish) and a nettle velouté.

• Read the Gault&Millau review of La Bouitte (17/20)
• Hameau de Saint Marcel, 73440 Saint-Martin-de-Belleville

matthieu Cellard

in Lucinges, L'Auberge de Lucinges

In the heights above Geneva, on the shores of Lake Geneva, stands L'Auberge de Lucinges, the offspring of the town of the same name. The establishment is the playground of our 109 edition 2024, Benjamin Breton. The chef's cuisine and dishes are obviously partly dictated by the lake and surrounding mountains. From spring char to summer venison, these products are synonymous with an attachment to the land. In addition to his attachment to his dishes, the chef's guiding principle is respect for the living. He honors each of his producers on the restaurant's website.

dR

• Read the Gault&Millau review of L'Auberge de Lucinges (15/20)
• 67 place de l'Église, 74380 Lucinges