Tree trunks, a ceiling disguised as a forest, stunning walnut wood tables and muted lighting – such is setting for the creative cuisine of Clément Bouvier, the house’s son back from a stint in Paris. Regional, seasonal produce and a 100% Savoyard cheese trolley, flanked by a fine wine cellar.
“Connecting completely with the rich nature of the Haute-Tarentaise is our ambition. This applies to the choice of the ingredients we cook, 80% of which come from our département, an adherence to seasonality, and the architecture of our restaurant, which reproduces the sensations of a forest walk, thanks to 380 trees.”
— Clément Bouvier