The story
Bec is the realisation of a dream: to offer simple cooking infused with the flavours of travels and experiences. Brice, who trained alongside masters of both French and Japanese cuisine, brings a deep understanding of ingredients and a drive to elevate each product without unnecessary embellishment. Élodie, with her hospitality background, ensures every guest feels welcome and guides them to the best wine pairings. Together, they run this restaurant as a couple both in the kitchen and in life, continuing a family tradition rooted in the culinary landscape of Haute-Savoie.
The menu changes with market arrivals, guaranteeing freshness. Dishes might include lake féra with wild garlic cream or lake crayfish with yuzu – examples of the instinctive, seasonal approach. The cuisine is modern, clean, and driven by the product. For lunch, a daily menu is announced verbally at 25€; the carte menus at 43€ and 55€ offer a choice of four starters, four mains, three desserts, and local cheeses. Evening diners can also opt for sharing platters from 18€ in the afterwork space.
The dining room blends raw wood, a cosy corner for apéritifs, and art-deco touches. Outside, a terrace borders a small stream – a peaceful spot that feels just right. The relaxed yet polished atmosphere reflects the couple’s passion for making guests feel at ease. It is no surprise that Bec has earned a Michelin Recommended distinction, a quiet nod to the quality of this modern cuisine and the genuine hospitality that defines the experience.
Recognition
Ambience
Details
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