This 250-year-old farmhouse, strung with farming tools and vintage sledges, can only be reached on skis or by 20-minute hike from the Maison Neuve chairlift. Hunker under low wood beams to savour diots (smoked sausages) and house special farçon (potato bake with prunes, wrapped in bacon), while supping vin chaud (mulled wine) warmed over a wood fire. Book ahead and bring cash.
Vegetarian, and sometimes vegan, versions of farçon are offered, too.
In summer, the restaurant is only open by reservation (minimum 25 people).