Zaatar, freekeh, sumac, grenade, bourghul, humus, tahini, mograbieh: the Franco-Lebanese chef, Alan Geaam, made sure he packed his rucksack full of goodies from his homeland before hiking up to Courchevel. This oriental score is played by chefs Guillaume Duchemin and Sébastien Wauxion. The former adds his light, delicate touch to ethereal desserts, in particular baklava, or the ghazel el banat (angel hair pastry) and orange-flavoured clotted cream ashta ice cream extravaganza. Warm, welcoming chalet vibe decked in wood and swish attentive service.