Experience the exquisite tasting menus at Restaurant Le Diamant Noir in Val Thorens, France.
Nestled amidst the breathtaking mountains of Les Belleville, Restaurant Le Diamant Noir offers an exceptional culinary journey that celebrates the finest regional ingredients with artistic flair. Their signature tasting menus showcase a harmonious progression of dishes, each crafted to delight the senses and reveal layers of refined flavors.
Starters
Begin your meal with delicate creations such as the organic egg (L’Œuf Bio) — a perfect balance of texture and earthy richness — or savor the freshness of the cage-held crab (Le tourteau en casier), a dish that combines sea essence with refined preparation. The celebrated Roscoff onion adds a subtle sweetness and depth, providing a unique and memorable first impression.
Mains
For main courses, delight in the tender Omble Chevalier, a prized freshwater fish native to the region, cooked to perfection. The combination of carré and ris de veau showcases the chef’s mastery of veal, offering a succulent and richly flavored experience. The inclusion of Saint-Jacques scallops elevates the menu further, bringing a delicate sweetness and buttery texture that pairs beautifully with the alpine surroundings.
Desserts
Conclude your tasting experience with the luscious Gariguette strawberry, a local favorite known for its intense aroma and sweetness. This seasonal delight perfectly complements the savory richness of preceding courses, delivering a refreshing and satisfying finale to your meal.
Specialties and Extras
- The Pigeonneau – a tender squab pigeon dish that highlights the chef’s creativity and respect for local produce.
- Cheese from the valley – a selection of exceptional alpine cheeses that celebrate the rich dairy heritage of the region.
Drinks and Pairings
Complement your meal with a curated selection of fine wines and cocktails, thoughtfully paired to enhance each course’s unique flavors. The sommelier's expertise ensures every sip elevates your dining experience, perfectly matching the local terroir and the chef’s inventive cuisine.
