Somewhere in the countryside north of Annecy, this restaurant boasts a view of the Jura mountains in the distance. Trained by great chefs (including Lionel Giraud, Christian Constant and Laurent Petit), this couple prepares fresh and often local ingredients to form a short menu: slow-cooked fario trout, green leek and walnuts; roast veal filet mignon, straw potatoes and condiments; soft and moist lemon cake made with rosemary from the garden, whipped cream and candied zest. Contemporary dining space, lounge area at the entrance with a library of cookery books and photos of mentor chefs. Charming service courtesy of the lady of the house.