If the Savoy region is famed for its infinitely varied and original cuisine, it owes this diversity to the wealth of its history, enriched by extraordinary figures such as Amédée VIII (1383-1451) Duke of Savoy at the head of one of the most illustrious courts of Europe and Maître Chiquart, his head chef.

Infinitely innovative, Marc Dach takes inspiration from this region and expresses it through his ever-changing gourmet menus.

Come midday, the south-facing terrace is never empty. Customers can savour the Chef’s gastronomic cuisine, with a light version of fish or meat, and a choice of a dozen or so starters…along with spectacular views over the women’s 1992 winter Olympics downhill slope and the Mont Vallon rising to an impressive 2300 metres.

Prompt, luxurious and hearty, the breakfast buffet is prepared with the most ravenous of appetites in mind: viennoiseries, of course, but also, cereals, fresh fruit juices, fresh fruit and fruits confits, cold meats, sausages and ham, cheese, scrambled eggs…everything you need to prepare for your day of exertion and exhilaration.

Under the soft, filtered lights and in a warm, relaxed atmosphere, dinner is a moment of true pleasure for the taste buds.
The Chef’s cuisine, traditional, gastronomic and innovative, will satisfy even the most exacting foodies.
You will taste all the Savoyard specialities accompanied by a wine menu worthy of the most enlightened wine lovers.