What connects a fairway, a wild boar and a ‘lièvre à la royale’ (hare)? Gilbert Reboul, of course! In Villette-d’Anthon, close to the Ain, Isère and Rhône borders, the chef at the prestigious Golf Club de Lyon is second to none when it comes to showcasing game, Bresse chicken with morels and other local ingredients. In this golfing paradise, those with a proficient swing and passing fine diners alike can recover from their (short) trip with some frog legs cooked as desired, a medium-cooked veal chop, a generous salad, fresh fish from the market or a simple dish of the day. Jean-Yves Briffa and his team serve their gourmet cuisine on the clubhouse’s beautiful terrace overlooking the 18th green, or in the more cosy surroundings of the dining area with its large picture windows. One more reason to get into golf!
(possibility of privatization of the place)