Facing the lake that was so dear to French author Lamartine, this restaurant has been setting the standard in the region since 1964. Father and son team Pierre and Valentin Marin anchor their cooking in this mountain and lake terrain, preparing lake fish with a particular sense of precision: Arctic char with celery and beurre blanc with pike eggs; Savoie lamb with artichoke flowers; strawberry croustillant with tarragon. The elegant contemporary decor and attentive service guarantee a romantic atmosphere.