Saint-Bonnet-Le-Froid is the birth place of the Marcon family, marked by more than forty years of sitting behind the furnaces of this illustrious home. In 2004 he was joined by his son Jacques, for the technical alliance of two Chefs to cater to your taste buds.

The Marcon family is committed to respecting tradition and innovation. This is felt in their kitchen and on your plate with an explosion of flavors, discoveries and surprising combinations of dishes.

They work with seasonal produce and products from the region, to give the recipe traditional regional flavors, all in search of innovation to surprise you. In the spring you'll enjoy mutton Saugues and wild herbs, then as summer approaches, the fruits of the Rhône Valley and blueberries will meet on our plates. For the fall, the eagerly awaited mushrooms are organized around the game in delicious and delicate recipes until winter ...

Every week they offer new recipes based on new products, you won't find a "fixed" menu. Great House classics served at Régis and Jacques Marcon Restaurant, discover Green Lentils from Puy AOP and truffles, arctic charcoal, lamb in a hay pod or a combination their famous combo with bananas and more for dessert.

Website: https://www.lesmaisonsmarcon.fr/

At Crissier, near Lausanne, Chef Franck Giovannini prepares healthy dishes using produce. It is a fine dining scene that, in constant development, respects the philosophy of this wonderful restaurant.

Some values:

• Respect the product: They respect each dish when guests enter the restaurant, being careful not to degrade the product.

• Taste purity: They process the ingredients without over-mixing the flavors. The menu structure dishes are created in such a way as to avoid repetition of flavors.

• Product Selection: The product sent to the restaurant is graded and selected for quality, considering its texture, appearance, and taste.

• Full chain control: They accept whole foods, with no manipulations to maintain optimum quality levels.

• Product freshness: Food supplies are organized to maximize freshness in relation to shelf life.

• Nutritionally: The menu is elaborately formulated by ensuring the variety of foods that prepare them, in order to respect the nutritional balance.

• Texture of the dish: Food is brought together to create dishes that respect the balance of texture

Website: https://www.restaurantcrissier.com/

In Ouches, everything points to this craving for nature.

The environment, worked to bring it close to the house, the pond extends to the terrace or almost, the trees grow on it, the grass invades the old yard, the architecture itself, even in the buildings, with its transparency and holes, things seem to go in favor of these exchanges.

Revealed when entering in the distance, 'The Leafless Forest looks mysterious': isn't it an enchanted forest? Appear, disappear, as one enters, their play becomes clearer over time as the journey leads us to our place. About a hundred-year-old oak tree, the dining room grows among a field of grass and dense trees, like an extension of the latter. Tables, scattered among the crates, are visible, sheltering at the feet of the folding steel columns that support the roof.

Atmosphere of the day, atmosphere of the night: at lunch, the whole nature invites me into the dining room; at dinner, on the contrary, the reflections seem to set the tables in the bushes, among the grass in the courtyard. In the evening, lights imagined by Patrick Bouchain, birds of sorts hovering between crates, creating blobs of light between them, each welcoming a table, soberly arranged: flowers, inside such a vegetal environment, will appear out of place, unnecessary tablecloths. This desire to come to the essential notice of the kitchen.

Website: http://www.troisgros.com/accueil

The pleasant village of Dreis, in the southern Rhineland, seems like a hard place to find culinary greatness. The Waldhotel Sonnora is a quiet hotel run by a husband and wife team, but when their son Helmut Thieltges took over the kitchen in 1978, he turned the family business into one of the finest restaurants. of Germany, won a Michelin star and was Gault Millau's 1998 Chef of the Year award. Despite its isolated location, Thieltges' food is anything but provincial, drawing on global trends to create dishes that still have a consistent feel. His famous duck a la presse challans, with its tender spiced skin, glazed pears, red cabbage and pan-fried foie gras, must be tasted to be believed.

The center piece of the house is the "Sonnora Restaurant". Here Clemens Rambichler and his kitchen team will cook for you in a creative and sophisticated way. Highest product quality, harmonious combinations and precise craftsmanship are at the forefront of his kitchen. The attentive wait staff and extensive wine list complete your delightful restaurant experience.

Website: https://www.hotel-sonnora.de/

Auberge Du Vieux Puits is an excellent choice for travelers visiting Fontjoncouse, which offers a romantic environment alongside many helpful amenities designed to enhance your stay.

In addition, as a valued guest of Auberge Du Vieux Puits, you can enjoy the swimming pool and the on-site restaurant.

As for the chef, Gilles Goujon is a chef who is unlikely to be satisfied with his dishes. Constantly he seeks to perfect them, revisits them himself, wants to go further in exploring tastes and alliances, surprises in presentations and plays with his regulars. like those who discovered his talent for the first time. However, some of his dishes have become almost cult-like, like couture pieces that remain in memory for a long time as indelible traces.

In terms of architecture, they appreciate the water level, which changes with the seasons, take the time to have an aperitif and explore the restaurant's room all filled with light, the octopus chandelier, the white leaves on the walls, rough strips of wood and large bouquets of flowers.

Website: https://www.aubergeduvieuxpuits.fr/fr/

One of the most beloved places for foodies in the Black Forest is the Bareiss Restaurant in Baiersbronn. Located truly inside the Bareiss Hotel, one of the area's most luxurious and comfortable hotels, the restaurant offers impeccable and timeless classic cooking. Ready for a visit to this culinary powerhouse? We certainly did!

Fine international cuisine of the highest quality - with a focus on the essentials, the flavors and the naturalness of the flavours. This is the motto of Claus-Peter Lumpp and his team - and it is convincing, from the greeting sent by the kitchen to the end of the meal. Beside him were Pâtissier Stefan Leitner, Maître Thomas Brandt for service, and Sommelier Teoman Mezda. A glance at the menu will simply announce what promises to be a perfect dish for the palate: savor the sweet flavors and let your expectations melt on your tongue.

3-star chef Claus-Peter Lumpp is a prime example of a Bareisser; he loves and lives for what he does, puts food on a big stage, and stays true to who he is and his creativity. He trained here at our hotel before traveling through half of Europe and perfecting his crafts to the highest level, alongside celebrity chefs like Eckart Witzigmann and Alain Ducasse. In his heart he has always been a Bareisser, and he has also been with us for a while and has since led the gourmet restaurant Bareiss with his team of 10.

Website: https://www.bareiss.com/en/

Alain Ducasse à l'Hôtel de Paris never ceases to amaze. Chefs Dominique Lory and Alain Ducasse have created a modern and contemporary menu.

'Food tastes like the sun': that's how Alain Ducasse describes the haute couture menu at Le Louis XV - Alain Ducasse à l'Hôtel de Paris. Riviera-inspired dishes feature regional products, flavors and colors and show off their exact flavors. The menu has a specific modern character, with fish from local fishermen, herbs and vegetables from the mainland, and intense seafood.

Food and Wine Pairing: Wine Head Noël Bajor has designed a wine menu that showcases the exceptional treasures housed in one of the finest cellars in the world and the finest regional produce. offered by the Riviera.

One in the history books: the establishment has been open for 33 months when Le Louis XV - Alain Ducasse à l'Hôtel de Paris became the first hotel restaurant to receive 3 Michelin stars. Alain Ducasse was only 33 years old then.

Website: https://www.montecarlosbm.com/en/restaurant-monaco/le-louis-xv-alain-ducasse-hotel-de-paris

Ambrosia is the food of the gods on Mount Olympus. Without a doubt, Bernard Pacaud's cuisine has reached similar heights, with its explosion of flavors, scientific approach and impeccable execution. One-of-a-kind classicism and an immortal feast for the senses in the regal setting of a townhouse on Place des Vosges.

Website: https://www.ambroisie-paris.com/

Michel Guérard plays a malicious repertoire that combines the great French tradition, nature, poetry and creativity.

Three stars have crowned the Table des Prés d'Eugénie for almost 45 years.

Young pigeons from Vielle-Tursan "en Bécasse", Lobster "Tourne-Feu", diaphanous dim sum "under the foam", Asparagus "Reine des Landes", Foie gras marinated on embers, dishes " Cloud" from the Marquis de Béchamel ... so many sweet temptations to indulge in a naturalist dish, born over the embers of our hearth.

With these long months of closure, Michel, Eléonore and Adeline Guérard, Hugo Souchet and the Eugenie Brigade took advantage of this pause, to scrutinize the scenario of Restaurant Etoilé.

Hidden among the fields and meanders of the Parco dell’Oglio, the charming village of Runate – with just a few dozen inhabitants – has become synonymous with high - end dining. From generation to generation for almost a century, the Santini family has welcomed guests to this magical restaurant. Here, the ambience, food and service combine to provide a truly memorable and harmonious dining experience.

Giovanni and Alberto's generation are those who have enjoyed the recipe, taste and atmosphere of the restaurant since childhood, while also appreciating and sharing the merits of their grandparents. Closely linked to the treasure trove of experiences passed down by three generations of previous generations, with the freshness of the times and ideas and this nurtured family spirit, Alberto, Giovanni and Valentina are the present-future of the restaurant.

Website: https://www.dalpescatore.com/it