Duingt, France

€€ ・ Modern Cuisine

MICHELIN Guide's Point Of View

At this restaurant, Brice (the chef) and Élodie Collon (his wife) bring you modern cuisine in the form of a menu-carte revolving around Savoie ingredients: lake trout, escargot and pike, in particular, but not forgetting the optional foie gras, monkfish and veal sweetbreads for a small extra charge. The result is tiptop dishes packed with flavour, such as Mont Charvin pork pluma with polenta and barbecue sauce.

Facilities & Services

• Air conditioning
• Car park
• Terrace
• Wheelchair access

Reservation number

tel:+33 4 50 19 63 13

Website

http://www.restaurantbec.com

Opening hours