Calgary - Hauteluce

Accustomed to the good restaurants the dishes offered here are at the limit of the eatable: everything is warmed, without flavor, nothing is homemade ... disrespectful vis to the customer when you see the prices displayed without talking about cocktails at 10 euros that are actually a mix of all the remaining juices); restaurant in FUIR!!

I hesitated for a long time before giving this opinion and then I started before the season hoping that they changed their leader. A few days ago this summer at the hotel we reserved for the restaurant only the first night: fortunately. My wife's dish was accompanied by a wild mushroom mousse. As for my lobster risotto and well it bathed in oil and was garnished not with lobster but with shrimp. And my dessert (vacherin or pavlova) to the blackcurrant was actually to the blueberries.... How can you be mistaken for as many times on a single meal. Frankly, it's a shame. So I know it's hard to pass after years held by Mr. Berthod but I'm not told that it's hard to recruit, when we're at this level we don't open up with anyone in the kitchen. I sincerely hope they will improve. The iconic cheese tray was no longer there but it should be easy to correct. Let's meet the sleeves and move with the good people!! I forgot the end. While I had not started my dessert that had just arrived, I am asked to sign a paper for the supplement... frankly I have never seen it in full meals. I agree to sign but once my meal finishes at least anyway!!!

At each stay in Les Saisies we do not hesitate to book a table at the restaurant, the terrace offers an exceptional view and the kitchen is worth the detour. We also like to take the aperitif at the hotel bar, we are always very welcome. In short an establishment we highly recommend.

Or how to spend a great reputation in the disaster... a must-see place in the Saisies for years, we have been confident in Calgary. Fortunately, one of the guests experienced the historic manager, and we ask if he still holds the establishment, but management and all staff changed before the summer of 2021. We will quickly understand the result... At the reception desk, the receptionist leads us into the room... and disappears. We're finally placed. We are not offered an aperitif, but we are entitled twice to the olives and the water carafe. Card with classics (carpaccio of tomatoes, back of place, duck parmentier). We feel stress in the room, although the affluence is moderate. At the command, there is no place: we patiently expect to be offered something else, but nothing comes. We ask: “I have already asked the question in the kitchen, but I did not have an answer.” Do we have to go ourselves? So it will be Parmentier for everyone, or how to pass from the menu to the dish of the day... the entrance is good, the Parmentier. It is not very fine anyway. The moment of cheese comes, which we hope to catch up in savoyard country. The tray is contained, and above all there is this little round cheese in the middle... that the waiter doesn't know! From rage he will take revenge on the cut, which he probably performs for the first time in his life, after having reopened his previous job of plaster. A real massacre... Abondance’s blue almost didn’t get up (in the sense of its own, it poured twice on the plateau under the assaults of the building’s professional). Come the moment of dessert, cherry on the cake. It'll actually be raspberries, still frozen on their pie. When it is indicated to the server, it unbridled that it is normal, since it is “direct out of factory”. We feel respected... the digestives offered by the house to try to catch up will not do anything: the genpi is cut, and so not good. So we would have had the right to a mediocre kitchen, served by a staff who is as much. As if the history of the place, its 30 years of existence and the legend associated with it had been swept away with a hand set. Pitoyable! Ah, if you still have a little energy, walk 15 minutes later at the Armaillis table, where for the same price (less than 1 euro), you will be entitled to a worked kitchen and a sober and efficient service. I recommend the 36-hour pig to move from shadow to light.

I took the half board. ratio quality ecxcellent price. Many choices and inventive and neat cuisine. a lot of possibilities to combine its tastes with the recommended choice.Key cheese plate and well served on server advice. cow and local goats