LE KAYA RESTAURANT
The new address to remember is this one, and not only for the heated south-facing terrace offering a breathtaking view of the Grande Motte glacier and the lake. Jules Baralo, the chef, and Tanguy Reymond, his accomplice, form a creative tandem inspired by trips to Mauritius, India, the Seychelles... Result? An atypical concept conducive to a stopover at lunch, which changes from everything you can usually have. Skis on skis, we enjoy the menu proposed by Jules and his elaborate dishes of the day. To change tartiflettes, it will be more seafood, half lobster, fine oysters... and fresh desserts of the day. And in the evening, without leaving the marine atmosphere, depending on the season and the arrival, scallops, langoustines, bluefin tuna, crab... invite themselves to the menu. For those who prefer other experiences, however, duck breast, sweetbreads and other beef chops prepared with the same inventiveness and care are available à la carte.
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Le cadre est juste magnifique !