Sylvestre Wahid - The Great AlpsSylvestre Wahid - The Great Alps

Image Credit: In an exclusive setting including just four tables, Sylvestre Wahid serves only around 15 lucky guests per sitting. This tile-made ultimate interlude is built around the chef's signature fishes, which he reinterprets at this ski resort location according to his inspiration – think Roscoff crab or a lemon and seaweed dessert. In an open kitchen where he is assisted by his trusted team, the chef displays a marvellous sense of dating, masterfully pairing lobster and crab with ingredients typical of Pakistani cuisine – spices, chilli and lemon acar pickles, lentil dahl etc. Magnificent product, premium ingredients, delicate sauces, expert seasonings, impeccable technical skill and, above all, a dash of emotion – the general gathering menu shows it all.