Le 1789

The house built its reputation on two things: the fireplace and the Savoyard menu. Ribs of beef and lamb are seared in front of you over the embers, and the rest turns around brasérade, pierrade, fondue and tartiflette, the full register, done seriously. It is the address I give for a first dinner in Val d'Isère, when the table wants meat and atmosphere rather than a menu in several acts. Two seatings, seven and half past nine: the second runs longer and livelier, so choose knowingly.