La Bouitte

René and Maxime Meilleur elevate traditional mountain cooking to rare heights at La Bouitte in Les Menuires, deep in the Savoie Alps. True to their name — “the best” — they craft exceptional dishes such as Light as Air Raclette, Milk in All Its Forms, and the finest pan-fried foie gras I’ve ever tasted. La Bouitte embodies the sophistication of simplicity. Rooted in Savoyard culture, the restaurant serves its refined cuisine on 18th-century pottery adorned with historic coats of arms. Guests dine in three elegant rooms — from a Baroque space with sculpted cherubs to one featuring a two-century-old Arpin spinning mill — all overlooking the wild Vallée des Encombres. Despite being downgraded to two Michelin stars, for me La Bouitte remains every bit a three-star experience.