After working in a number of prestigious establishments, including Château de Coudrée, Auberge du Lion d'or in Cologny and Olivier de Provence in Carouge, chef Bernard Baud opened his own restaurant on the shores of Lake Geneva.
The chef offers traditional cuisine based on regional products: lake fish and seasonal vegetables.
A master restaurateur, he is committed to "home-cooking" the products of our region.
Owner of vineyards and orchards in the Vaucluse, he likes to bring the flavors of Provence to his dishes.
His traditional cuisine combines regional seasonal produce with Provencal flavors.
- Restaurant
Le Passe Franc
Backed by the ramparts of the medieval village of Yvoire, this typical house, tastefully restored, faces the marina. Its terrace offers an exceptional view of the lake and the landing stage. The chef will introduce you to the bistronomy of the lake.
About
- Fish
1 10
Prices
A la carte: from 15 €
Adult menu: from 39 €
Child menu: 15 €
Menu of the day: 24 €.
Methods of payment accepted : Bank/credit card, Travellers Cheque, Cash, Titres restaurant (vouchers)
Reception
Opening
Closed temporarily.
Services
- Pets welcome
- Terrace
- Parking
- Baby chair
Contacts
Access
- Accessible for wheelchairs with assistance
