The story
Chef Simon Bely treats the kitchen as a direct extension of the Solalex landscape. His approach to regional cuisine prioritizes local ingredients and patient preparation over complexity. A recent Gault&Millau rating highlighted how the menu brings disciplined technique to a traditionally rustic setting. Diners encounter precise preparations like veal sweetbreads paired with wild morels or a duck egg set in a delicate hollandaise nest.
Meals typically begin with a selection of four housemade butters alongside fresh bread. The starter course often features vibrant contrasts, such as white asparagus served with a sharp citrus emulsion or prawn tartare resting beside nutty mushroom tapenade. Heavier plates showcase careful temperature control, evident in the parsley root purée accompanying roasted veal fillet. Sweet finishes rely on classic structures, including a layered pastry filled with ripe strawberries and raspberries.
The dining area retains its original timbered panels and fixed wooden furniture. Large windows frame the steep rock face that gives the property its name, reflecting sunlight across the valley floor. Guests can step onto a quiet terrace overlooking the surrounding pasturelands. A complete interior refresh in 2022 updated the sleeping quarters while preserving the building’s historic character and commitment to environmental care.
Recognition
Ambience
Details
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