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Les Quatre Saisons
Modern French
Antler chandeliers and wide picture windows looking out over the Savoie countryside set the tone at this hotel-restaurant in the hills above Dullin. The chef, Peruvian by origin, cooks firmly French, with a marked fondness for mushrooms and the kind of rich sauces that make you glad the guestrooms are upstairs. Beams, rustic décor, and bold flavors fill the room in equal measure.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Saint-Béron chicken
“His Saint-Béron chicken, accompanied by a creamy Albufera sauce and a medley of forest fruits, illustrates his commitment to technically sound and indulgent dishes.”
Michelin Guide
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