La Table de l'Annapurna

"The idea is to bring a touch of the extraordinary to dishes that have become ordinary," explains chef Jean-Rémi Caillon.

The menu changes according to the time of day. At lunchtime, there's a formula designed with skiers in mind: dishes served quickly, to be enjoyed in the dining room or on the sunny terrace before heading back out on the slopes. In the evening, the atmosphere becomes more intimate, and the cuisine more generous, with the great French classics: salmon with sorrel, eggs en meurette, meat or fish prepared at the pedestal table, or vegetarian dishes.

For dessert, pastry chef Téophane Faucher delights daily with crêpe Suzette, soufflé à la chartreuse, flan, apple tatin, and Courchev'elle, his creation with pink pralines.

In the evenings, the place comes alive with guest artists: musicians, singers and magicians to extend the pleasure beyond the plate.