The restaurant offers authentic and responsible cuisine, made from quality local products. Chef Maxime Bonnefoi, trained in the French gastronomic tradition, welcomes you to the island district, on the banks of the Baussengue canal.
In this bistronomic restaurant on a human scale, the menu changes every month to offer seasonal and original dishes that will delight the most demanding taste buds.
The establishment was distinguished in 2023 by the label Tables et Auberges de France, gastronomic table category.
Trained in the pure French gastronomic tradition, Maxime Bonnefoi wanted to open his restaurant to finally find his freedom to create. His journey from Paris to the Côte Bleue, via Haute-Savoie for ten years, allowed him to forge an inventive culinary identity.
With nearly 10 years of experience in Savoy, Maxime Bonnefoi brilliantly revisits traditional dishes by adding a touch of spices and herbs subtly dosed. More than concerned by the challenges of sustainable development, Maxime Bonnefoi wishes to work mainly in a short circuit. His seasonal products, he unearths them, tastes them, selects them from small local producers committed to tradition. Vegetable garden, meats, fish, orchard, cheeses, wines,... You will find in your plate or your glass, the time in the past when the land and the sea were worked with passion and dedication.
Each month, a menu is proposed. It is composed of three starters, three main courses and three desserts. The restaurant also offers a dish of the day for lunch, in addition to the formulas and the menu (except Saturdays and public holidays).
Example of starters: Poached egg, country style croutons, smoked bacon emulsion and fresh herbs. Crisp camembert with peppery caramel, mesclun salad with cider and walnuts. Red mullet ceviche, bird pepper and lime.
Example of dishes: Cod poached in slightly spicy Asian-style coconut milk and Thai rice. Veal tartare with coriander, fruit pomegranate and sweet potato wedges. Beef fondant cooked at low temperature and its meat juice, old-fashioned garnish.
Example of desserts: Dark chocolate cake, salted butter caramel centre. Pomelo and orange ingot, milk chocolate and Timut pepper whipped cream. Pineapple mosaic and basil sorbet. Fresh goat cheese, olive oil and its jam of the moment.
Le Voyage offers the possibility of privatizing the restaurant for professional or private events.
The establishment was distinguished in 2023 by the label Tables et Auberges de France, gastronomic table category.
Trained in the pure French gastronomic tradition, Maxime Bonnefoi wanted to open his restaurant to finally find his freedom to create. His journey from Paris to the Côte Bleue, via Haute-Savoie for ten years, allowed him to forge an inventive culinary identity.
With nearly 10 years of experience in Savoy, Maxime Bonnefoi brilliantly revisits traditional dishes by adding a touch of spices and herbs subtly dosed. More than concerned by the challenges of sustainable development, Maxime Bonnefoi wishes to work mainly in a short circuit. His seasonal products, he unearths them, tastes them, selects them from small local producers committed to tradition. Vegetable garden, meats, fish, orchard, cheeses, wines,... You will find in your plate or your glass, the time in the past when the land and the sea were worked with passion and dedication.
Each month, a menu is proposed. It is composed of three starters, three main courses and three desserts. The restaurant also offers a dish of the day for lunch, in addition to the formulas and the menu (except Saturdays and public holidays).
Example of starters: Poached egg, country style croutons, smoked bacon emulsion and fresh herbs. Crisp camembert with peppery caramel, mesclun salad with cider and walnuts. Red mullet ceviche, bird pepper and lime.
Example of dishes: Cod poached in slightly spicy Asian-style coconut milk and Thai rice. Veal tartare with coriander, fruit pomegranate and sweet potato wedges. Beef fondant cooked at low temperature and its meat juice, old-fashioned garnish.
Example of desserts: Dark chocolate cake, salted butter caramel centre. Pomelo and orange ingot, milk chocolate and Timut pepper whipped cream. Pineapple mosaic and basil sorbet. Fresh goat cheese, olive oil and its jam of the moment.
Le Voyage offers the possibility of privatizing the restaurant for professional or private events.
Rates
Rates
Rates 2025
Rates 2025
A la carte
From €23.00 to €28.00
Dish of the day
€18.90
Menu of the dayAverage price
From €35.00
Payment methods
Payment methods
Payment methods
American Express
Bank/credit card
Diners Club
CashCapacity
Capacity
24 place setting
24 Dining tables outside
1 Room
1 Air-conditioned room(s)
Groups (Max capacity)
Groups (Max capacity)
- 24 Maximum number of people
Openings
Openings
All year 2025 - Closed on wednesday, on sunday
Location
Location
Contact Le voyage
- www.restaurantlevoyage13500.fr
Spoken languages
Spoken languages
Environment
Environment
- Lakeside or by stretch of water
- Town location
- On an island
- Waterside
- Feet in the water: pond
- In the historic centre
