By Virginie Bosc  - 19th January 2009

It's in this old 15th century fort that Jerôme Mamet has established his quarters. Formerly at Chateauvieux, at Pic and at Gérard Boyer's side, Jerôme is in charge of a cuisine that is natural, healthy and refined...

No clever culinary trick will ever come back to haunt Jerôme's kitchen, since it is a point of honour to use only seasonal produce, preferably organic, to create flavours with as much talent as simplicity. The menu changes with seasons and, as a bonus, there's a market menu every day. Opened in 2005, named « Grand de demain » (« a future great » ) by Gault Millau, it received its first Michelin star in March 2008. Reason to lose one's head over it! However, it's with great discretion and an atmosphere of warmth, far from the habitual coldness of castle dining rooms, that this starred chef treats us to his pig feet stuffed with truffles, or a fillet of red mullet, grilled and smoked, with a beet and ginger preserve. But if you really like new discoveries, reserve a table on a Thursday, because that day Jerôme has the time of his life making your taste buds dance to the rhythm of a surprise menu...This flavour magician makes his menu disappear for the pure pleasure of having you taste a fish whose name you may not even know! After all, aren't the freedom and inspiration of the chef the foundations of taste for the gourmets that we are?

Contact and information: www.oflaveurs.com

Ô Flaveurs
Château de Chilly
Route du Crépy 74140 Douvaine
Tel : +33 (0)4 50 35 46 55

By Virginie Bosc - le 20 novembre 2008

Let pantagruelian cooking lovers rejoice; la Maison Rouge offers the richest cuisine in existence. So if gaining a little weight doesn't scare you, go and delight your taste buds with the specialities of the south west.

An ideal spot to make some discoveries, for example, of   « la Pousse Rapière », a liqueur of Armagnac brandy and orange which, served with a sparkling wine, easily finds its place at aperitif time. Or « la poudre de piment d'Espelette » (Espelette pepper powder) which is not always available at the corner store! Finally, note that in the spring of 2010, the inn will have 13 rooms, including a suite with SPA, and a very pretty terrace... So for your   next holidays, don't you feel like giving up your usual dream destinations for the Pays Basque?

Filets of perch, féra, gudgeon or pike: what you find on your plate depends chiefly on the day's catch, as « Fifi », the owner of Les Cygnes, who is also a professional fisherman, likes to say.  The preparation is overseen by his wife, Georgette. A family business that began at the end of the 1930's, when his grandfather Jules, supported by his wife Louisa, decided to transform his little fisherman's hut into a restaurant. As time went by, the little shack on the edge of the lake became bigger and today there are a few rooms upstairs. And if the idea of going fishing appeals to you, don't hesitate to ask Fifi, who will be pleased to take you along with him. In summer, don't miss sitting on the pretty terrace, your feet cooling in the water; and if you come by boat, you can even dock at the restaurant's private quay.

Hotel Restaurant Les Cygnes, Chez Jules Port de Sechex 74200 Margencel + 33(0)450 726 310. www.restaurant-les-cygnes.fr 
Photo: Hotel Restaurant Les Cygnes

This restaurant participates in Operation Regions 2008 (l'Opération Terroir 2008): for more information, click here

With the works of regional artists on the walls, a terrace blooming with flowers in summer, right on the banks of the Léman just a few steps from the old town of Yvoire, and a menu that gives the place of honour to fish, prepared with great simplicity. Here we find the great classics, filet of perch from the Léman with lemon sauce or féra with sorrel, prepared with the freshest of ingredients. A beautiful place, owned by a family that, going from father to son to son, has been in the fish trade since 1910.

Restaurant  Le Bacouni  52, rue des Mollards 74140 Yvoire + 33(0)450 728 567. www.bacouni.com
Photo: Le Bacouni.

This restaurant participates in Operation Regions 2008 (l'Opération Terroir 2008): for more information, click here