Private excursion to Côte de Beaune and Côte de Nuits (full day)

1 or 2-Hour Pedicab tour of Lyon

ICONICS Tour: 1/2 day on the Wine Route, visit of 2 Villages + Tasting.

Paragliding Tandem Flight over the Alps in Chamonix

Small-Group Full-Day Tour of Côte de Nuits, Côte de Beaune Vineyards and Beaune Historical District

Half Day Tour of the Cote de Nuits Vineyards from Dijon

Lyon Big Traboules in Little City Stories from the Past Private Guided Tour

Lyon Small-Group Guided Electric Bike Tour with a Local Guide

Le Muratore

The Muratore house is named after its former owner, a liquor-maker and confectioner. It stands on a pedestrian street of Évian overlooking an exquisite square with a fountain in its centre. Now a restaurant, it is in the hands of Marc Serres, who crafts wholesome regional fare. The menu is sensibly priced and the à la carte range stars noble ingredients, including fish from the lake, without forgetting a few hearty classics from Lyons. Shaded by a linden tree, the terrace is bliss in summertime.

Évian-les-Bains - FRANCE

Les Fresques - Hôtel Royal

Take a seat in the majestic dining room of this luxury hotel and admire the Art nouveau frescoes by Gustave Jaulmes. The show continues in your plate, as you tuck into dishes, subtly and precisely crafted with premium ingredients: fish from Lake Geneva (arctic char, perch, crayfish...), fillet of Abondance beef smoked in meadow hay, Bresse chicken with foie gras and yellow wine. The modest, enthusiastic chef, Patrice Vander, works only with noble produce, delving freely and frequently into the estate’s cottage garden. The exclusive, sophisticated ambience, like the breathtaking view and the attentive service add the final touch to this fine dining experience rich in gourmet memories.

Évian-les-Bains - FRANCE

Au Jardin d'Eden

On the way into town, this eatery ticks all the boxes: an owner-chef with a fine CV – including 15 years at Le Grand Véfour, who has returned to his roots in Évian and generous, traditional cooking that keeps pace with the seasons. Fricassée of sweetbread and green peas; free-range chicken, lemon confit and roquette; tartare of Charolais beef; fillets of fresh perch…