Philippe Chevrier's expansive kitchen, out in the heart of Geneva's wine country, draws inspiration and the culinary equivalent of spun gold from local and regional foods (some of which are sold on-site in a little épicerie). The restaurant is the focal point of a 16th-century domaine, or country estate, that was once attacked by the Genevois; these days they come in peace to find antique winepresses, a leafy summer terrace with sweeping hilltop views, and a gastronomic experience that can stretch to seven courses and cost well upwards of 300 SF per person. Exquisite seasonal dishes rarely repeat from year to year but reliably transform asparagus in spring, game come October, and truffles in winter. The cellar houses top Swiss and French wines. Take a boat up the Rhône to Peney or drive 20 minutes—about 16 km (10 mi)—from Geneva. Café de Peney down the hill also belongs to Chevrier; it is much less pricey, and it's open seven days a week.