Le Pont de Brent

Frommer's Review

The district's finest and best-known restaurant is in a turn-of-the-20th-century house near a historic bridge in the hamlet of Brent. Gérald Rabaey, the owner and chef, prepares a frequently changing array of seafood, including a soup made with mussels and leeks, Breton lobster with zucchini in a tarragon-flavored cream sauce, rabbit in mustard sauce, and roast pigeon with herbs. Succulent versions of trout, turbot, and sea bass are also featured, along with fresh mushrooms and the best fruits of any season. We could heap praise upon praise on this restaurant and still not do it justice. It is the grandest choice for dining along Lake Geneva. The combination of flavors is inspired. Inventiveness and solid technique reign supreme here. After a meal here you will proclaim you've arrived in paradise as you kidnap the chef to take him home.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.