Classic Savoy-style atmosphere and cuisine to relive the traditional evenings of days gone by.

Hote Plates : 

- Berthoux fondue with abondance cheese

- Beef tenderloin Kouisenà with foie gras and morels

- Old-fashioned tartiflette from a wood-fired oven

- Beef rib grilled in the hearth

Desserts : 

- Crème brûlée with Génépi

- “Nichons Méribélois” , a local dessert specialty