Le Pont de Brent

In Brent Cuisines: European, French

About

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.