At this chic restaurant perched at the top of the resort (altitude 2 400m), chef Eric Samson pays tribute to the food of his three favourite regions: his native Brittany, his adopted Savoie and his beloved Périgord. As well as spotlighting truffles – the "black diamond" after which this place is named, Samson's cleverly devised menu-carte draws on all three terroirs with finesse: scrambled organic egg with black truffle; matured abalone and ribot milk emulsion; Roscoff onion cooked in hay, summer Beaufort cheese royale.