Le Petit

Description:

• By creating this luxe restaurant in 1998, the owners more or less admitted that you can carry the kiddie theme too far. So instead of another pirate's restaurant or one with a Viking dragon decor, they went upmarket and created a first-rate international restaurant. Le Petit especially appeals to the corporate convention crowd, whose clients dominate when the kiddies go back to school. Consequently, you might be relieved to discover a mostly adult crowd in this attractively formal venue within the resort's only hotel. The decor is urbane and postmodern, and cuisine draws its inspiration from big-city venues. Don't expect a wide variety of menu items, as there might be only three or four starters, main courses, and desserts. Examples include roe of salmon garnished with red onions and sour cream, Bündnerfleisch (air-dried beef) with Parma ham served with exotic lettuces and marinated artichokes, a savory ragout of halibut and shellfish in a saffron sauce with wild rice, tuna steak with fresh spinach in a pasta basket on a bed of tomato sauce, and a succulent version of tenderloin of lamb with Rösti potatoes with rosemary-flavored gravy and glazed onions.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010