Perched in the alpine heights of Valloire, Le 1789 is a temple to the ancient art of open-hearth cooking. The signature rib of beef is grilled directly over a wood fire in the dining room, resulting in a lacquered, smoky crust and a tender, mineral-rich interior. Aromas of burning pine and melting Savoyard cheese create an immersive sensory environment. The kitchen demonstrates technical mastery in the gratin dauphinois, where thin mandolin-sliced potatoes are slow-braised in cream until they achieve a silky, unified texture. Traditional techniques like pierrade and brazérade allow guests to engage with the heat, while the chef’s precision is evident in the delicate balance of the cheese fondue. For dessert, the oversized profiteroles offer a study in texture, pairing crisp choux pastry with velvety vanilla cream and a dark, glossy chocolate ganache. It is a generous exploration of mountain terroir, executed with authority.