Gastronomy SAVOYARD MENUS

 
 
 
Common sense

The hotel’s location, again and again. It guides the hands of Chef José Bailly. Each season brings its own mountain produce, prepared just how you like it. A quick dish, here; a time-consuming one, there; immersive, over there… A policy that is as sensible as it is sincere.

Le Fitz Roy

Spotlight on the surrounding mountains. The rock and powder decor pays tribute to them. The menu does, too. In two different ways. On the grill, at lunch, seared pork rib steak and perfectly-cooked veal breast. Dinner has a more refined feel, ranging from Romaine salade with truffles and Beaufort cheese to fillet of trout in a Nantua sauce. Enjoy your meal!

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Cocktail bar

Tuck up snug and warm by the roaring fireplace to enjoy the music while sipping a classic cocktail with a modern twist. With a splendid view of the mountain to feast your eyes on.

Cocktail bar
Chef José Bailly

‘At 26 years old, I just knew: cooking was my passion!’ 

From Rennes to Val Thorens, our executive Chef shares his journey, his style and his dreams. Our profile lifts the lid on José Bailly in and out of the kitchen.

Chef José Bailly