It is a real event at Menuires for the opening in the resort on December 23^rd of a four star hotel, at the foot of the slopes. Until then, the station had left the privilege of luxury hotels to its so-called rivals, Courchevel, Méribel and Val Thorens

It was absolutely necessary to fulfil the requirements of a sophisticated clientele who preferred to go out, already kitted up, to better take advantage of the domain, rather than reach the slopes from the other resorts.

Now, they are served and well served, facing full South and with an open view on the Caron summit, Mont Brequin, Pointe de la Masse …

The hotel is perfectly equipped, just like any establishment of that kind, with vast rooms and suites, a swimming pool in the middle of the snow, protected by picture windows, sauna, hammam and for next season, a get back into shape centre with hydro massage and relaxation.

Seen from the outside, Kaya is a charming chalet, but what makes the difference from the other four star hotels of the nearby resorts, is the decoration which breaks with the Austrian style of the 90s.

Stone, larch wood and slate marries with a more purified style, with linen hangings and materials both noble and natural. It is very new and it is a deliberate choice of the decorator.

The whole team of Kaya is experienced in the style and in the requirements of luxury establishments, because during the summer, it is in the hotel Bailli de Suffren in Saint Tropez that the team exercises its art. With, in particular, the chef David Archinard, formerly of Rostang who proposes in the K restaurant, a cuisine which is both modern and inspired by the Savoyard tradition. The suckling veal chop roasted in the pan with local cep mushrooms in herbs from the Alpine pastures, and the tepid sandwich with black truffles, does that inspire you?