Le Chat-Botté

This amusingly named restaurant (‘Puss in Boots’) is set in one of Lake Geneva’s luxury hotels (the Beau-Rivage) which sports a blend of Art nouveau and baroque styles. The culinary focus is on polished French fare tailored to modern appetites: pike quenelles, imperial caviar and green asparagus, arctic char from Lake Geneva, line-caught trout with fleur de sel and beetroot juice. French chef Dominique Gauthier, with spells in the company of the likes of Joe Rostang, Fernand Point, Georges Blanc and Jacques Chibois, signs this consummate culinary score. Local producers are regularly highlighted on the menu and the entire feast is exquisitely enhanced by the competent sommelier who guides you through the stonking 1,400-bin wine list.