La Bergerie
Rte. de Nogentile
Cuisines: French
About
Its uneven flagstone steps, stacks of firewood, and weathered pine logs and planks testify to La Bergerie's origins as an 1830s shepherd's hut. The ambience is sports-oriented and outdoorsy. Well-prepared menu items include scallops in shallot butter, fondue bourguignon, raclette made with cheese from small-scale producers in Switzerland, and cheesy Savoyard pasta with ham. An especially refined platter that usually meets with success is pâté of salmon smoked, poached, grilled, and served with lemon-and-caviar crème fraîche.
