The story
High in the Three Valleys, Le Diamant Noir occupies a luminous dining room at the Koh-I Nor hotel in Val Thorens. Large picture windows flood the space with natural light and frame a spectacular mountain panorama, while the decor balances warm wood tones with noble materials. It is an intimate setting for Chef Eric Samson's refined modern cuisine, a performance that has earned the restaurant a Michelin Recommended distinction.
Chef Samson draws from three distinct natural sources. His Breton roots bring the briny precision of ormeau (abalone) and sea urchins. The alpine altitude of Savoie supplies local delicacies such as delicate Arctic char. And from Périgord come the truffles from the chef's own truffle fields. Samson's creations weave these identities together: an exquisite Arctic char paired with tangy purslane and iodized caviar; aged Breton abalone presented with subtle intensity; and an organic egg dish paying homage to Périgord black truffle. The pastry chef completes the meal with desserts that balance lightness and depth, while a well-curated wine list finds perfect matches for each course.
Le Diamant Noir operates during the winter season, from mid-December through early April, welcoming guests for dinner. Throughout the day, the same culinary signatures are available at the lounge bar, where guests can enjoy the chef's suggestions by the fire or on the panoramic terrace. This is a place where the mountains and the sea meet on the plate, and where modern cuisine finds its natural altitude.
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