Dine under the vaulted, wooden ceiling or outside on the terrace – both with mountain views – as you savour locally sourced, traditional French cuisine at two-Michelin-star Le 1920.
- December 20 – April 14
- Tuesday – Saturday 7:30 pm – 9:30 pm
- Deep sea turbot Cooked with olive oil from the Rothschild family
Créances carrots, fresh turmeric and sour coulis
- Brittany lobster served cold
Turnips, horseradish and tarragon
- Paris-Brest 2018/2019 winter edition
Caramelized coconut and hazelnut from Piedmont
Our dishes evoke true French culinary tradition with locally-sourced ingredients that are cooked to perfection, and then harmonized with uncommon flavours, garnishes and seasonings that make for an exceptional dining experience.Julien Gatillon Executive Chef
Julien GatillonExecutive Chef
Julien Gatillon grew up roaming the countryside around Châtellerault in the Vienne region of France, where he would garden, fish and hunt with his father and grandfather, and return home to his mother and grandmother cooking the fresh bounty. Chef Julien has never stopped relying on the freshest, all-natural ingredients for his seasonal menus, presenting well-balanced cuisine with clear taste and minimal ornamentation.
“My family loved exploring the best local produce, and I’ve sought it out in my travels ever since.”