Chef Anthony Tempesta has created something truly special inside the three-star La Becca hotel, one of our favourite restaurants in Val d’Isere. The wildly creative menu here blends established flavours with new ones against a backdrop of traditional stone and wood interiors.
The scallop and scampi starter is a particular favourite, as is the pork main course served in a caillette and gratin sauce; alternatively, try the fresh, slow-cooked pike, served in tarragon sauce with chanterelle mushrooms. In March 2011 Tempesta was awarded his first Michelin star for this rather tasty spot. Well-deserved, we say.