Baud

"Chef Michel Verdu loves herbs (which he often collects himself), plants and vegetables (some of which he picks from the establishment's kitchen garden) – and his natural and creative cuisine, which is predominantly plant-based, makes no bones about this, with starters such as gazpacho with cucumber, tomato and mozzarella (made with raw Savoie milk), or indeed his mayonnaise flavoured with wild herbs, which goes down a treat with arctic char. The interior design is contemporary, with black and white striped carpet and crimson walls and ceiling, and the terrace nestles beneath a pergola by the river. Multi-course mystery set menu. Pleasant contemporary guestrooms." - Michelin Inspector