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The crockery was made by a ceramist from Thônes, which tells you something about how seriously Laurent Azoulay takes the details. This Michelin-starred fine dining room inside a luxury ski chalet marries Provençal instincts with Savoyard ingredients, the chef moving between a full-bodied meat jus and a saffron rockfish soup with equal confidence. A vegetarian tasting menu rounds out the offer for anyone who'd rather skip the escargots.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Rockfish soup with saffron
“he is as at ease making a full-bodied meat jus as he is conjuring up an intense rockfish soup with saffron”
Michelin Guide -
Escargots from Savoie
“he showcases the finest Mediterranean fish, local poultry and escargots from Savoie in subtle dishes”
Michelin Guide
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