SAVOYARD BOUNTY...

Chef Raymond Rouxel, who worked alongside Olivier Roellinger, sets out servings of generous, authentic local fare with a touch of his homeland, Brittany. As the seasons go by, you’ll sample garden-fresh vegetables and fruit. Gourmets and gourmands alike can’t resist the salmon home-smoked over beech wood, char, Savoyard specialties such as the famous Edelweiss fondue with champagne and morel mushrooms, or the Edelweiss 3 Cheese raclette (Fribourg vacherin, raw milk raclette, dairy-fresh reblochon).
On the half-board menu: appetiser, main dish and dessert prepared daily according to the market. Dinners can be substituted by a cheese fondue or raclette at no additional charge (booking required 24 hours in advance).