Cuisine:

• French
• Contemporary

L'Auberge de l'Eridan Description:
Ecologically-correct chef Marc Veyrat creates pure magic in the summer at his hotel-restaurant on Lake Annecy. The plant-and-wild-herb-infused cuisine is extraordinary and inspired by the surrounding mountain region. Appetizers include a rich, deconstructed tartiflette made with potatoes and Reblochon cheese, foie gras scented with hand-picked myrrh, and a morning-fresh egg yolk injected with nutmeg. Among the 15 courses presented, mains include rare herb-steamed lamb and Chartreuse-scented sweetbreads. After a plate of fine local cheese, desserts are refreshingly light and include wild flower crème brûlée and fresh fruit sorbet. Prix-fixe menu Sonate is priced at €290 and includes 15 courses while the menu Symphonie is set at €380 and includes 17 courses. Closed from December through April.


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