Le Chat Botté

Le Chat Botté Review

The dining room of the Beau-Rivage's elegant hotel restaurant has just a hint of the library about it—bookcases, framed prints, reading lamps—and is generally used only when the weather's cold. Between May and September service is moved to the flower-filled terrace upstairs with its majestic harbor views. The menu also evolves with the seasons: chef Dominique Gauthier tweaks the details of his line-up every few months, and highlights range from classics like the fillets of Austrian venison with quince and cinnamon compote or the roast Scottish woodcock served up with sweet chestnuts and cepes from the Voirons to the nouvelle—one winner are the scampis roasted in Kadaïf, citrus vinaigrette, and basil chiffonade. That noted, French classics like foie gras, salt- and freshwater fish, roasted rack of lamb, and lobster put in regular appearances. Vegetarians will always find something here; the wine cellar, Geneva's largest, has 40,000 hand-picked bottles.