The story
On the village square of Lucinges, a 19th-century building houses two distinct identities: the gastronomic L'Auberge de Lucinges and, on the more casual side, Le Bistrot de Madeleine. Less than twenty minutes from the Geneva border, this is not a mountain retreat but a working restaurant with a clear ethos.
Chef Benjamin Breton opened Le Bistrot de Madeleine in September 2021. After earning a Michelin star at the Ritz Carlton in Geneva, he brought his kitchen back to the Savoyard countryside with a different ambition: a place driven by encounters, respect for the living world, and uncompromising values. His goal was to create a "bistrot" that is social, ethical, and deeply connected to its territory.
For Breton, the kitchen is a machine for creating emotion. He describes his plates as "refined and colorful," playing on textures and flavour pairings, with the goal of letting technique recede so emotion can take over. His inspiration comes from childhood memories, mountain walks, and the producers who supply his kitchen.
That producer list is extensive and personal: from GAEC aux Légumes de Saison (organic market gardener Didier Raymond) to La Ferme Lombricole des Savoie for endives and mushrooms, to Les Gueules Salées for ethical fish direct from Brittany. Breton works with dairy farms, egg producers, fruit growers—each name is printed on the restaurant's philosophy page, a roll-call of the artisans whose work defines the menu.
The cooking, classified as modern cuisine, offers "cuisine de souvenirs"—food that is both indulgent and comforting. In 2026, Michelin recommended Le Bistrot de Madeleine, recognising the quiet excellence of this bistrot table. There is no pretense here, just the right amount of care: in how the produce is sourced, how the team is treated, and how each dish is composed.
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After meeting at the legendary Brasserie des Voirons in Lucinges, Benjamin Breton and Pierre Lelièvre (both of whom used to work at Le Fiskebar in Geneva) decided to open up their dream inn, located just a few kilometers away from the Swiss border. On one side, you’ll find a cozy bistro with lots of woodwork and wine-colored banquettes where you can chill with friends; on the other, a fine dining spot with clean lines and soft seats, where a graphically pleasing and precise seven-course tasting menu is served: smoked beetroot and shio koji beurre blanc sauce; lake trout killed ikejime -style, celery root with vin jaune and lovage; Breton blue lobster, seaweed from Le Croisic and Chartreuse; lamb from the Ferme de Clavisy… But the night we went, we opted for the bistro side of things, which was frankly just as impressive as its big brother: served à la carte, there was braised broccoli over a mound of fresh herbs (parsley, mint, dill, etc.) and a luscious tonnato sauce; swordfish steak from Le Grau-du-Roi, mi-cuit and glazed in a buttery hazelnut sabayon and a mussel reduction; braised beef cheeks so tender they could be eaten with a spoon, with a perfectly made red wine sauce and root vegetables (sunchokes, salsify); before some majestic Ethiopian coffee ice cream and crushed Piedmont hazelnuts for dessert. // Gwen Jacquère
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