René

The Bonnevie family opened René for the twentieth anniversary of their Edelweiss, right next door, and the contrast between the two is the whole point: here, an open kitchen built around a charcoal oven, a fully glazed room looking down the Fornet valley, and a short, precise menu. You eat cuts of meat or fish cooked over the embers, with sides and sauces you choose, preceded by carefully made appetisers. It is my altitude table for a lunch that matters, two hundred metres from the Fornet cable car.