Perched high up in the small ski resort of Saint-Lary-Soulan, this pretty little chalet is a haven promising both a comfortable setting and delicious food: exposed stone walls, wood-burning stove and large picture windows looking out over the church tower and the mountains in the background. The chef, who has worked in some of the finest restaurants in the Basque Country, uses ingredients mainly from South-West France (including local and veal vegetables, fish from Saint-Jean-de-Luz fish market). His speciality is Souraïde pigeon duo: roast fillet and confit leg, finished on the barbecue for extra flavour and tenderness. Finesse meets the heartiness of mountain cuisine.