This very expensive, very chic but very, very good restaurant is one of Geneva's best. The cuisine here is in the classical French style Specialties include the locally caught trout and, in the autumn and winter, many game dishes are offered, most of which are made with truffles. Be sure to sample the lobster salad, freshly made foie gras and flambeed sea bass. This delightful restaurant overlooks the water of the lake. The candlelit interior is lovely but, if the weather permits, be sure to take a table on the outdoor terrace.
Specialties are fricassee of frogs' legs, sea bass with mint and trout with sweet herbs.
My own favorite here is the fillet mignon that is served with a mushroom mousse that has been prepared with basil. For dessert be sure to try an assortment of the sorbets which are among the best you will ever taste. This fine restaurant, one of the best in the city features French cuisine with a definite contemporary note and is located in the Beau-Rivage Hotel. Expensive, but well worth the money. For dessert be sure to sample the tarte tatin made with pears.