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On snowy or sunny days, we set up camp at the bar at the start of the day, warmed by the subdued atmosphere and the large open fire. There, you'll be enveloped by walls draped in glowing tartan and rough-hewn bark that evokes the forest, antler furniture stretched with animal skins, chesterfields and soft clubs in old tanned leather, under the impassive eye of the wildlife immortalized by hunting trophies.

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Shaken not Stirred!

But it's especially in the late afternoon that the Lodge bar comes alive with an eclectic crowd. Here, you can sip cocktails to the sound of crackling flames dancing in the large stone hearth. On the menu, you'll find great classics like the (very) popular Moscow Mule, as well as signature cocktails that are renewed every season. These include the Haute Altitude, made with Mont Blanc gin, apple juice, fresh mint and basil; the Meet Kentucky, a blend of bourbon infused with vanilla tea, lemon and Angostura; and the tiramisu-flavored Late Afternoon, a perfect blend of vodka, calvados, coffee and cocoa. The range of spirits and liqueurs is equally impressive, with a number of fine references from around the world and the region.

And when it's time for dinner, you can choose between a gourmet truffle pizzeta, Alpine cured meat or Black Tiger prawns at the bar, or just drop in next door.

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Exceptional pieces

At the Beef Lodge, you'll discover rare meats that chef Christophe Cote chooses above all for their quality. No specific breed or origin, but highly marbled meats from animals raised according to the rules of the art and slaughtered with care. The chef selects these animals from breeders in Northern Europe (Finland, Scotland, Denmark...) as well as in France, choosing pure breeds that have often won competitions.

Then the meats are matured and prepared with just as much care by the chef, who now works in front of the guests from the new glass-roofed kitchen. Argentinian oven cooking adds a slightly smoky flavor," explains Christophe Cote. We cook them gently by putting them in the oven for a few minutes, then let them rest at a lower temperature before reheating them slightly before serving. This results in very tender meats, with no crust". Add to this the perfectly measured spice preparations and marinades, and the expert advice of the "bouchelier", who presents his selection to guests at his butcher's stall, and you get melt-in-the-mouth, candied meats that are as tender as they are juicy, with notes of dried fruit such as hazelnut, cured or dry-cured ham, or foie gras.

A must-try? Picanha skewer flambéed in whisky, L-bone and T-bone, house specialties along with beef Tomahawk and, as of this winter, matured bone-in beef filet and grilled prime rib. And let's not forget the home-made fries and mashed potatoes, with truffles for the die-hard fans, or simply the ultra-melting mac and cheese. And if you're not in the mood for beef, you can take comfort in a filet of sea bass a la plancha or a tasty roast Bresse chicken with jus. A timeless address, a promise of travel and inspiration for lovers of good food, but not only, with a few surprises in store for the coming seasons. To be continued...

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