Le Bateau Ivre

This restaurant, one of the greatest in the French Alps, occupies two floors of a hotel in the upper reaches of the resort. The paneled room has parquet floors and big windows that afford a view over the town and its slopes. Enjoyable dishes include les oeufs cassées (literally, "broken eggs"), an elegant house specialty accented with roasted crayfish tails and truffles. Also look for frogs' legs in garlic-flavored cream sauce, grilled red snapper with balsamic vinegar and fresh vegetables, polenta with escalopes of foie gras in vinaigrette, and succulent rack of lamb with olives and artichoke hearts. Scallops may be scented with gentian, an Alpine wildflower.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.