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A member of the master Chefs of France and star chef, Gérard Royant has since September 2005 taken this table in the "air" décor, very nicely flowered, with large windows overlooking the slopes. You can enjoy a drink in the bar while waiting for your guests under the eye of the pioneers of aviation hanging on the wall. In winter, the comfort of the fireplace is appreciated as well as the compromise of the veranda lounge, the terrace being open only in summer. The chef displays on slate a goûteuse kitchen of the market: sausage from Lyon pistaché to the Puy lenses, Scottish salmon burst cream whipped cream to fine wheat crepe wasabi, stud to Parma mornay ham, penne to tomato with tomato and Parmesan. In dessert, he proposes his gingerbread of gingerbread, sherbet pina variety grape moelleux grapes, mona biscuits mona chocolate. The staff were friendly and helpful. A gourmet and gastronomic stopover.
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