"I would have liked to have given five stars to this restaurant, but both my wife and I were extremely disappointed with the toilet situation.. For an elderly person with a walking stick it is impossible to get down the winding stairs to use the single Old-fashioned toilet provided for both men and women.It was clean-but only had a hand blower no paper towels at all.. Perhaps this doesn't matter to you. As it does to me I have to urge the management to look carefully into modernisation.There are also no facilities for mothers with babies.When we walked in at 7 PM, It felt as if we were going through the back door with a tiny desk inside for the receipt of money. It did not give a particularly welcoming impression as a restaurant. There were 80 places in two separate rooms but it was by no means getting full at that time.. We were given to understand that my wife and I could be fitted in-provided we took no longer than 1 1/2 hours. This was more than adequate and when we left just over an hour later there was still a lot of empty tables.. It was warm, well lit, and had a cosy feel-more like having a meal in someone's front room. Under foot were good strong planks-but I do not think that this restaurant does a busy lunchtime trade with ski booted customers--in spite of being at the foot of the ski lift Super Morzine. One could have an intimate dinner there.As soon as we were seated at the solid brown wood tables, Marion, our cheerful young French waitress arrived to light the large candle on the table and thus the restaurant lived up to its name La Flamme. What is clear is that the restaurant prides itself on home made cooking.. Indeed the first page of the menu is all about the French regulations which have to be met in order to claim that description.. I had to enquire about the phrase that describes the exceptions to the home made Rule and these were "not the funds or the ice" It turned out that "funds" were their description for a sauce base which was not always done with the juice of the Meat.However my wife and myself were not disappointed with the standard of our dishes. I had the lamb shank cooked with garlic and parsley. They had not heard of mint sauce-so I suppose that is peculiarly English. It was a good-sized shank and the meat was succulent and fell off the bone as it should.. I thoroughly enjoyed it with a generous glass of Cote de Bourg.. I asked for a dish of gratin potatoes at the same time as giving my order,, Unfortunately they did not arrive without being prompted.much later.I like the presentation of the vegetables in little dishes which were tilted towards one.. I have not seen these before.My wife was delighted with her chicken Supreme done in a sauce of Creamed local mushrooms.Both of our plates were extremely well presented with clever little touches.. ct to a separate charge.I couldn't understand this but hesitated to ask why-because my wife had left the odd chip on her plate!Perhaps someone should go through the restaurant English on the menu or it could be left because it has certain charm.The restaurant had a good range of beers and cider Wines by the glass and not a particularly lengthy menu , which is a good thing for home-made cooking.They specialised in fancy burgers with salads as well as steaks. Prices were reasonable and I was pleased that they did not bring the bread until the main course arrived. This was made a point of on their menu. Most restaurants bring the bread out,immediately-usually with a few Olives. However in this way the bread was served as fresh as it could be.I can understand the comment about someone being rude. There was a waiter with a cap on who did not stop at all -just to say "I will come back in a minute"But Marion did call by to see if we had enjoyed our food which had been served quickly and was very hot.."
