Le Savoie: a successful marriage between luxury and simplicity
An Hotel with mountain spirit
The charm of this mountain station is probably this: being able to preserve the area, despite the numerous people seduced by the quality of the Espace Killy, considered as one of the most beautiful ski areas in the world and keeping the authentic spirit of a small mountain village. Since 10 years, Val d'Isère privileges constructions using wood and stone, according to the mountain traditions, cosy and intimate. To rethink one of the flagship hotels in the ski station needs careful planning, respecting the codes and creating an intelligent blend of luxury, design and originality. Jean-Michel De Ambroggio opted for the use of local materials to create the rooms and suites (90m2 for a family suite, with spacious lounge, several bath rooms with tub, XXL shower and mezzanines...) without breaking with the elegant simplicity and cocooning ambiance of the hotel. A guarantee for a quality stay in a cosy, comfortable environment for people who like good addresses.
The slopes of success
5-stars also incorporate gastronomy and Spa worth this reward. Detour via the restaurant of Le Savoie, Le Grain de Sel, and there excellent surprise… The young chef in command, Alexandre Fabris (just 28 years of age) takes us back to culinary essentials, with a backdrop of true mountain conviviality, by revisting the French cuisine with enormous skill and knowledge of culinary history. Raised in the gastronomic traditions of Burgundy, chef Alexandre Fabris shows an astonishing talent, both in his surprising interpretations of the great classics of the French cuisine as well as in his own, original creations. With love and respect for products, he works in his own pace, in accordance with the season. In winter, for example, he works with parsley roots, rutabaga, salsifras and Vitellote potatoes. He particulary loves recipes with long preparation times, such as Beef Bourguignon and œufs en meurette served with crisp queue de boeuf (cooking time 8.5 hours!), saddle of hay-fed lamb cooked in white wheat bread, foie gras pot au feu served with duck bouillon and crosnes with truffle juice … Le Savoie’s chef has found the magic recipe for successfully pairing the exceptional with the traditional.
Wine and Spa
The Wine Not proposes excellent wines by the glass, served alongside delicious tapas at night or a tasty lunch menu in the afternoon. The hotel also features a Spa by Payot, with zen decor, pool with counter current swimming, two bubble baths, two saunas, cold bath and a hammam. For après-ski but also throughout the day, the spa’s team is available with à la Carte Payot therapies, like the renowned modelage 42 mouvementsby Docteur Payot. Once pampered and relaxed, you’re ready to attack the thousand and one activities of the resort; dog sleds, ice skating, snow-hiking on seal skin, local shopping or savouring a hot chocolate on the sunny terrace of Le Savoie … you will become addicted to this station. Everybody off to Val d'Isère!
