Crédits : Lina Tchalabi. Translation: Jill Harry. Picture: Virginie Ovessian
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With Jean-André Charial, owner of L’Oustau de Baumanière, I met the challenge in 2015 to pair Provençal inspiration with that of the Alps. For the hotel restaurant, we thus propose honest Mediterranean cuisine, warming the atmosphere, tempting the tastebuds, above all unpretentious.
I am often told that my dishes are not ‘‘visually’’ demonstrative. Fussiness is not my thing. No need to show off in order to please. I prefer poetic cuisine where you read between the lines, trying to understand the meaning of each verse. It is important to desacralize the codes of gastronomy by taking it easy, having fun… For me, real luxury is freedom, authenticity.
Thomas is definitely a talented chef, committed, proposing generous, well-charted cuisine with stories to tell. He pays me regular visits to present his new culinary creations for Le Strato.
Comforting, gourmet flavours recalling mountain customs. Though not reduced to ‘‘tartiflette’’, ‘‘fondue’’ and ‘‘raclette’’. This traditional cuisine pays homage to the diversity and richness of our terroirs.
Much more than a ski resort, it is a destination blending luxury, elegance and adventure. Its renown goes well beyond the slopes! Recognized for its fine gastronomic addresses, prestigious hotels and cultural events, it captivates visitors from all over the world.
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