Gault & Millau

Obviously, the table alone is worth the detour. But we can only recommend, to fully experience the experience, to stay at least one night in this superb hotel nestled at the foot of the slopes, a delicious family farm where time passes slowly. The beautiful plates, signed Nicolas Copin, also invite you to daydream by mainly paying homage to the region (fresh goat's cheese gnocchi from Val d'Arly, watercress cream and Paris mushrooms, organic saffron risotto from Bauges and garlic tuile). squid ink, Mont-Blanc du Chozal meringue, chestnut cream and blueberry jelly). Pretty cellar marked by a great effort of discovery in the region.