Le Grain de Sel
Within the welcoming setting of the hotel’s fine cuisine restaurant, Le Grain de Sel, chef Alexandre Fabris revisits traditional cuisine, adding his individual flair to the great classics.
Alexandre Fabris is by no means a newcomer to the profession: not yet thirty, he has already worked to great acclaim in a number of Michelin-starred establishments.
A lover of locally-grown fare, he transforms local produce with the patience and skill he inherited from his Burgundy roots. On a constant quest for perfection, the young chef has worked with World Champion Pastry Chef and "Meilleur Ouvrier de France" Philippe Rigollot to create our tantalising dessert menu.
While the restaurant bustles with life, bathed in the intimacy of soft lighting, outside fresh air and silence settle over the snow-covered village. From the veranda, the view on to the lit terrace and the Bellevarde piste stretches out into the night.