Chef Jean-Rémi Caillon, originally from Roanne, was previously chef at the two-Michelin-starred Kintessence restaurant in Le K2 Palace. He can now be seen in the open kitchens of this restaurant in the Hotel Annapurna. In the intimate space, he aims to deliver an "immersive moonlight dining experience" to a handful of guests. He reveals a very personal culinary approach that combines plants and produce from the terroir: vegetables and herbs take pride of place over animal products, but Savoyard ingredients and recipes (crozets, polenta, Chartreuse) share top billing. His art does not exclude playfulness, a case in point being his beef consommé with caraway crozets and a medley of carrots, a dish in which delicate execution meets refined rusticity.