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La Bouitte Restaurant Review: In the heart of the skiable area of the “3 Vallées,” near the Menuires, this charming house has everything to seduce. The setting of a Savoyard chalet crafted from old wood, ten tastefully designed rooms and suites, two dining rooms and an impressive view of the snowy mountains and the forests of larches characterize La Bouitte. At the helm of the kitchen are father and son René and Maxime Meilleur. Thanks to their experience and creativity, they have succeeded in making their restaurant a renowned gastronomic stop in Savoie. Dishes promote both tradition and modernity, and are an ode to the Savoyard soil. The menu “carte blanche” features sound propositions, such as the fried snails with garlic oil, accompanied by crusty pata negra ham and snails eggs, the boiled egg cooked for 68 minutes at a very low temperature and crowning truite and grapefruit dices in a truite consommé; a roast squab seasoned with spinach cream and served with a ragoût of mushrooms and lambs’ kidneys; and, as a finale, a crystallised Mandarin, filled with egg custard ice cream and whipped cream. Waiters are highly professional as is sommelier Florent Cousin, who presides over a thousand vintage wines.