L’Ekrin is the perfect fit for this elegant, luxury hotel, offering its guests an intimate setting in which to enjoy an aperitif by the open fire to the sound of quiet piano music in the background. Chef Laurent Azoulay, himself the son of restaurateurs, worked at the Oustau de Baumanière and for chef Pierre Gagnaire before taking the helm here. Skilfully playing with the flavours and traditions of different regions, Azoulay takes guests on a culinary journey through his native Provence and adopted Savoie. He includes the best Mediterranean fish on his menu, alongside ingredients such as pine honey, saffron and snails from the Savoie, as well as vegetables sourced from Éric Roy in Tours. The result is creative and colourful cuisine which is refined and delicate yet also offers some bold combinations.