Bec

74410 DUINGT

12.5/20
Gourmet Restaurant

Cooking French

Services Terrace

Price Indicative price per person (excl. drinks)

22€ à 51€

Gault&Millau's review

12.5/20

Gourmet Restaurant The west shore of Lake Annecy is finally waking up, and that's good news! For a long time overshadowed by its rivals in Talloires and Veyrier-du-Lac (better exposed thanks to the famous "sunset"...), the Sévrier-Duingt axis is now offering a number of worthy new restaurants. Brice Collon knows the area well. After assisting his father (Bernard Collon) at the Auberge de Letraz, the time had come for him to move on. With the family home sold to the Lavorel group, Brice and Élodie Collon set sail for Duingt in 2019. While the restaurant's surroundings don't have the prestige of the "hot spots" across the street, BEC is a restaurant that offers honest, sincere cuisine. The à la carte menus at €36 and €48 offer a wide choice of 12 courses. For starters, special mention goes to the ingenious warm oyster with granny smith apple jelly and lemon-mustard condiment. Cod and shellfish are accompanied by gnocchi with chard green, while venison is served snacked with a delicious homemade macaroni. The yellow lemon tart rounds off the meal with a creamy coffee shortbread. Wine service is also very much in the spotlight at this young establishment. If the selection by the glass isn't very generous, the sommelier will quickly point you in the direction of quality bottles that you can take home.