Welcome to the ski resort’s former cinema, with a lounge bar on the ground-floor for snacks and a drink, and the restaurant proper laid out around a mezzanine of galleries. Chef Laurent Hillairet cooks noon and evening, 7/7, rolling out a modern, tasty, deftly crafted score. Sweetbread is the house signature, but their vitello tonnato paired with harissa seasoning, carrots and parmesan or the almost ethereal raclette of soft brioche bread and the ‘7 hour’ confit of beef à la royale are definitely recommended. The rice pudding with confit pears, grilled almonds and vanilla ice cream is just too wickedly tempting…