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The green of the forest is adorned with magical lights or a masterful full moon effect suspension for dinners as close as possible to the elements and the stars, between stone and wood, to meet the market gardeners, producers and craftsmen who nourish the mountains with their gestures and their know-how.

With oak from Albertville, granite blocks from Mont Blanc, fresh herbs and dried flowers, raw ceramics by artist Anne Marmottan and the soundscape of Couturier du Son punctuating each sequence, chef Jean-Rémi Caillon's meticulously prepared dishes stimulate all the senses.

He celebrates Savoyard hospitality with his bougnettes and French cuisine with his tartelette à la Gauloise. In his five or seven course menu, he picks melilot, lovage and agastache, reveals a Courchevel pepper (yes, yes!) and invites his guests to meet the Savoie breeders, fishermen, gatherers and producers he loves throughout the meal. His work focuses on mushrooms and game, blond peas, trout and truffles, guided by the quest for the famous umami, that mysterious and ultimate flavour that is nourished by all the others.