Fish no sooner caught than cooked; truffles and asparagus; a Parmentier which, just for a change, is garnished with crayfish tails and, in autumn, game birds; and there's the limitless imagination of Chef Carlo Crucil who, without the slightest hesitation, creates a vegetarian steak served with a juice made of carthame petals. As for regional cuisine, he suggests a stew of stag simmered in Savoie wine, fillet of gardons from Lake Geneva or « country-style » pork. Very simply,  an excellent restaurant that   inspires you to take the time to live and to linger over your meal!

Le Temps de vivre, 47, chemin des Belosses, 74100 Ambilly + 33(0)450 923 606. www.letempsdevivre.fr

This  restaurant participates in «Opération Terroir 2008»: for more information, see here.