L'Auberge de Lucinges

Chef Benjamin Breton (previously at Fiskebar at the Ritz-Carlton hotel in Geneva) is at the helm of this fine dining restaurant next to his Bistrot de Madeleine. Here in the village of Lucinges, he serves up modern and subtly creative cuisine in the form of a monthly single set menu. The rigorously selected ingredients are locally sourced, give or take a few premium-quality exceptions such as blue lobster and Ferme de Clavisy lamb. Vegetables enjoy the limelight, with beautifully contrasting flavours and sublime sauces, and masterful cooking elevating ingredients such as ikejime Arctic char or the famous blue lobster, which is oh-so-lightly seared. The focal point of the bright, contemporary space is the glass-walled wine cellar, which homes in on top-quality and original natural and organic wines.