LA POYA
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Well placed in the heart of the resort, the chalet is authentic, as is its name which evokes the transhumance of cows in Swiss alpages (La Poya in Franco-Provençal patois). In a rustic-chic dining room, on elegantly crafted tables, you can enjoy cuisine in the same spirit, made from quality noble products: dense sphere of duck-covered duck liver and gold leaves or a shimmered crayfish small-glazed in laminated, crustacean biota. To follow, a low temperature lobster lobster, royal of vegetables, topinambour emulsion or lamb of Scotland's canary with green clothes, embed potatoes vitelous juice black garlic juice. The meat is French and the products are primarily from local agriculture. We finish chocolate in transparency between power and creamy sweetness chocolate chocolate. A refined cuisine prepared by Chef Jacky Calvet and served by Johanna and Olivier who receive you as pasta in Poya.
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Ne pas oublier de réserver car très pris.