With two bars and three restaurants divided between two buildings, you're never too far away from your next meal - provided you manage to find your table. There is a concerted difference in ambiance between the lunch-terrace La Dardaya, the "traditional" L'Alberade and the gastronomical offerings of Le Roc Alto, though all three are united by faultless, subtly attentive service and menus sourced from the creative juices of talented chef Alexandre Lechêne.
The dynamic La Dardaya is a good place to start. Located in the hotel's tallest building, La Renardière, the restaurant's lounge-like layout (sofas for chairs, seating in a round) comfortably lends itself to all things après, mountain views included. Open from midday to 3pm, it is the hotel's undisputed social hub, where early-bird skiers can warm their cockles in front of a hearth or glug a glass or two from the stocks of the adjacent wine bar (open from midday until 9pm). Take conversation outside to the heated terrace or spacious sundeck, which lies adjacent to the pistes and offers stretching panorama's of the mountains. A hearty, reasonably-priced menu invites guests and locals alike to sample a Mediterranean-inspired menu of generous club sandwiches, salads and triple-cheese tartiflettes.
Whether holidaymaker or local, those with enough room for dinner (crepes, waffles and mulled wine are offered downstairs from 3-5pm), tend to choose the retiring environment of L'Alberade to the fireside banquet hall of Le Roc Alto. (That said, we advise that you sample Lechêne's exquisite tasting menu at least once.) When it isn't offering its daily array of breakfast options, L'Alberade is the place to come for winter-warming staples. Though its geometric furnishings and pale greys are a great deal more flattering in the morning light, its food is difficult to fault.
We recommend the 'Menu Spécialités Montagne': a crowd-pleasing sharing platter offering the choice between locally-produced raclette or mushroom-infused fondue, both served with a mixed fruit and nut salad, a charcuterie platter and a dessert (the chocolate fondant, served with a smooth vanilla ice cream, is sinfully scrumptious). And at 36 euros per person, portions are generous (we waived the starter).