High up in the Alps, this 5* hotel is one of the most exclusive in the region, where luxury rubs shoulders with the noble in a breathtaking setting. Chef Éric Samson, originally from Brittany but now from the Périgord, cultivates a cuisine that blends Savoie, truffles and the coast, bringing out the best in each terroir. His dishes showcase true savoir-faire, which is not drowned out by the scarcity of products: a starter based around scallops, Arctic char and caviar, Roscoff onions, the fine work on lamb, or Savoy pears. Excellent service.
Eric Samson Chef
