Les Quatre Saisons Restaurant

Set in a traditional beamed dining room in the quiet village of Dullin, Les Quatre Saisons is a hotel-restaurant led by chef Antonio Gérard Quintanilla. His modern French cooking has a distinct, assertive flavor profile and a clear affinity for foraged and forest ingredients, particularly mushrooms. The signature Saint-Béron chicken with Albufera sauce defines the kitchen's classical technique applied to regional sourcing. The restaurant operates well outside the Alpine ski circuit, addressing locals and travelers who seek it out. The room, with its antler chandeliers and panoramic views of the countryside, provides a composed, scenic setting for a meal built on the immediate, seasonal larder of the Savoie hinterland.