In this luxury chalet hotel in the heart of the resort, L'Ekrin is a cosy cocoon with furnishings and tableware designed down to the smallest detail (the crockery was specially created by a ceramist from Thônes). Chef Laurent Azoulay crafts creative and refined cuisine that skilfully blends the influences of his native Provence and adopted home of Savoie. Uncompromising when it comes to sourcing, he showcases the finest Mediterranean fish, local poultry and escargots from Savoie in subtle dishes; these are often complemented by side dishes that play on texture and flavour. Highly skilled when it comes to sauces, he is as at ease making a full-bodied meat jus as he is conjuring up an intense rockfish soup with saffron. His confident technique never overshadows the deliciousness or generosity of his dishes. The 100% vegetarian set menu, charmingly dubbed "korti" (a word in the Savoyard dialect meaning "vegetable garden") showcases his boundless creativity.