Comfortably seated, eyes riveted on an amazing composition of Swiss chard, black truffle served thickly, stirring curiosity and an appetite. The kitchen brigade of about 20 is hard at work. Astonishment again with sweetbread and braised salsify, delicately scented with sweet clover and meticulously presented. The tastebuds are wide awake.

And what about this trout on a wooden plate, with the scent of an old fir recalling your childhood? Surprise reaches its peak with a buckwheat tart retweaked with jam and mousse. ‘‘Close your eyes, you are off-piste.’’ Yes, indeed. But also in the right spot.

In dishes enhanced by unexpected flavours, local ingredients succeed each other like the rolling meadows. Saffron from Les Bauges, butter from La Ferme des Oursons in Saint-Ours, potatoes cultivated in Isère… The Chef gives priority to regional producers and, of course, the seasons! Beneath the mentor’s eye of Jean-André Charial – chef and owner of the 3-star Provençal restaurant L’Oustau de Baumanière –, this young Chef in his thirties blends Savoyard and Mediterranean influences echoing his origins in Marseille. Ingredients that seem simple but lead to awesome associations. Intrigued? You will be won over by this gastronomy leaving an indelible impression.