How delightful it is to settle in at your table in this stylish but snug space, in which untreated and premium materials such as marble and oak have been used to create an authentic and timeless decor. At the fine dining restaurant, young chef Alexandre Baule (originally from Isère) brings vegetables to the fore in his bid to elevate Savoie produce. As for the desserts, Tess Evans-Mialet has a light and inventive touch. Also of note are the food and cocktail pairings (including alcohol-free options) devised by a talented barman. The bistro, open every day for dinner, serves up a fine regional repertoire. Comfortable guestrooms fitted out in chalets await, should you wish to extend the experience.