Hillary Hotel

Dad René, son Maxime and now Maxime’s children too, Oscar and Calixte, work hand in hand towards a common goal: shine the spotlight on their mountain terroir as they lovingly craft each ingredient, while seeking inspired new ways to prepare regional delicacies. Cheese, fish from the lake, as well as herbs and berries that René picks daily, are at the core of their “intelligent and legible” score. The entire family pitches in here: mum, daughter, daughter- and son-in-law all play a role too, waiting on tables or in the back office. Finally, should you wish to spend the night, book yourself into

In this luxury chalet hotel in the heart of the resort, L'Ekrin is a cosy cocoon with furnishings and tableware designed down to the smallest detail (the crockery was specially created by a ceramist from Thônes). Chef Laurent Azoulay crafts creative and refined cuisine that skilfully blends the influences of his native Provence and adopted home of Savoie. Uncompromising when it comes to sourcing, he showcases the finest Mediterranean fish, local poultry and escargots from Savoie in subtle dishes; these are often complemented by side dishes that play on texture and flavour. Highly skilled when

In a purebred alpine interior appointed in light wood whose floor-to-ceiling windows overlook the mountains, the chef shines the spotlight on satisfying Savoyard dishes and victuals, often to share: baked trout, Reblochon fondue, cold cuts and cheeses from the region, blueberry tart, or a bourguignon of venison with creamy polenta on the side. The brainchild of René and Maxime Meilleur, this welcoming establishment lies at the foot of the slopes. The ground-floor hosts a gourmet delicatessen with an enticing selection of local delicacies to take home.

At this chic restaurant perched at the top of the resort (altitude 2 400m), chef Éric Samson, assisted by his son Swann, pays tribute to the food of his three favourite areas: his native Brittany, his adopted home of Savoie and his beloved Périgord. His cleverly devised multi-course single set menu draws on all three terroirs with finesse: the famous "diamant noir" ("black diamond"), ie black winter truffle, takes pride of place, with organic scrambled eggs; matured abalone and Breton buttermilk emulsion; hay-cooked Roscoff onions, summer Beaufort cheese royale… and textures of poached pear wi

Adorned in colourful hot-air balloons, Le 80 presents a patriotic culinary line-up of French traditions in well-crafted dishes: Richelieu pâté en croûte (porkpie), free-range pork chop smoked in hay or rose-scented praline meringues in a vanilla custard cream. More festive in the evenings. Follow in the footsteps of Jules Verne!

Welcome to the ski resort’s former cinema, with a lounge bar on the ground-floor for snacks and a drink, and the restaurant proper laid out around a mezzanine of galleries. Chef Laurent Hillairet cooks noon and evening, 7/7, rolling out a modern, tasty, deftly crafted score. Sweetbread is the house signature, but their vitello tonnato paired with harissa seasoning, carrots and parmesan or the almost ethereal raclette of soft brioche bread and the ‘7 hour’ confit of beef à la royale are definitely recommended. The rice pudding with confit pears, grilled almonds and vanilla ice cream is just too