Fodor's Expert Review Le Chat Botté

The elegant dining room of the Beau-Rivage is dressed in rich creams and browns with the occasional pop of apple green, but with majestic views of the Jet d'Eau and Mont Blanc the terrace steals the show. The menu evolves with the seasons: Michelin-starred chef Dominique Gauthier tweaks the details of his lineup every few months, and dishes may include such delights as frog legs from Vallorbe or langoustines in kadaïf, a crispy, thin Turkish noodle. The vast wine cellar features 40,000 handpicked bottles, including many rare vintages.