You can get après-ski flavors (no exerting yourself on the slopes required) at this spot that leans hard into the mountain aesthetic. You’ll feast on a variety of melted cheese specialties designed to share while seated in a room lined with pale wood panels and stone statement walls typical of Savoie. The raclette is the major draw for most, seeing as it’s still served in the old-school style: A half-wheel of the eponymous cheese is affixed to an electric melting apparatus that allows ribbons of gooey fromage to be scraped onto plates of charcuterie and boiled potatoes. While getting up close and personal with your cheese is fun, the underdog is their Berthoud, a fondue made with funky Abondance cheese laced with fruity Madeira that’s also available for one.