Le Pot au Feu sur Saint-Felix

14/12/2025: A most welcoming reception! A magnificent, clean, and very well-equipped room. A very generous and complete breakfast. The staff is very welcoming and pleasant. A restaurant with a diverse and excellent selection of high-quality dishes. We highly recommend this establishment.

08/12/2025: Warning: things are definitely going downhill! We used to frequent this restaurant and were never disappointed...until our last visit! Indeed, we returned to this restaurant on Saturday, December 6th, in the evening. There were five of us. We were seated in the Veranda section, in a corner where we had a constant, cool draft on our backs. Not very pleasant. I ordered the poached eggs in red wine sauce and the guinea fowl supreme with truffle jus, specifying that I only wanted the gratin as a side dish. The poached eggs in red wine sauce were acceptable. I'm posting a photo here as proof of my visit. However, the main course, the guinea fowl, arrived with a mountain of vegetables. When I pointed this out to the owner, she thought it clever to laugh it off rather than send it back to the kitchen to correct my order. Beware: this is the kind of attitude that loses customers! Being with family and not wanting to make anyone uncomfortable, I didn't insist. I wouldn't recommend this "supreme of guinea fowl" dish to anyone! There was absolutely no truffle flavor, or if there was, it was Chinese truffle! The meat was dry, clearly overcooked or reheated. The side dish? A kind of so-so purple cauliflower and an inedible broccoli and pea puree, the kind you'd expect from a home cook. That left the potato gratin medallions: exactly the same ones you can buy frozen in packs of four at the Auchan in Seynod! Same size, same taste. Yuck! For dessert: a gourmet coffee. I should have taken pictures: nothing like the lovely presentations I photographed, which I'm leaving with this comment for posterity, back in August 2020! I was served a haphazardly arranged plate with pieces of rum baba, whipped cream, and half a coffee éclair... I tasted the Savoyard fondue my daughter had chosen... Being a Savoyard by birth and heritage, I know perfectly well how to make fondue myself... without cornstarch... and there was cornstarch in this place... a lot! In short, I'm stunned by the decline in quality of this restaurant: from 2020 to 2025, it went from a remarkable establishment to a dive only good for sloppy, uninspired fare. The conclusion is therefore obvious: I won't be going back.