Where to Find the Best Fondue in the French Alps

"An intimate, 20-seat, eighth-floor dining room devoted to fondue, featuring a roaring fireplace, fur-lined seating and wooden walls; the space was originally built as a fumoir and benefits from strong extraction, making it well suited to its current use. Open to guests and the public for dinner (Saturday–Wednesday, 7:30–10 p.m.) during the ski season, the menu centers on a traditional caquelon of melted Abondance PDO (aged 5–8 months) blended with comté PDO and meule de savoie, served with simple local cold cuts, roasted potatoes, cherry tomatoes, pickles and plenty of bread. Guests can add extras such as porcini mushrooms, truffles, morels, Kobe beef and caviar, and raclette is also available; reservations or private bookings are recommended." - Stacey Leasca