Regional French classics prepared by top European trained chefs allow patrons the opportunity to traverse "La France" – the cuisine of the Rhone Valley, Britanny, Gascony, Alsace, Nice, Périgord, Provence and (of course) Paris are represented. Linen-clad tables, rundlerock features and a Sundance range view from atrium windows contribute to this fine dining experience. Enjoy a cocktail or special coffee by the fireplace in the lounge before or after dinner. For a more casual meal, try the Lodge’s family-friendly Chinook All Day Restaurant that also boasts a great mountain view, plus a spectacular Sunday brunch and ski season theme dinners.

Menu Samples

• Les Entrées: Potage (soup) du jour; escargots vol-au-vent with basil, garlic and cream in a puff pastry; tatare de boeuf prepared tableside; galette Bretonne (crêpes with seared scallops and leak fondue); lobster bisque with prawn ravioli and cognac; salad Lyonnaise
• Foie Gras: seared with frisee lettuce, grapeseed vinaigrette and candied walnuts; or praliné with brioche, orange and almonds
• Choucroute Alsacienne: sauerkraut, smoked pork, cabbage and leek sausage, beef brisket, bacon and potatoes
• Elk Ossobuco Bourguignon: with garlic mash potato and vegetables
• Canard Confit: duck legs with baby root vegetables, ratatouille and shallot and green lentil ragout
• Agneau Provençale: lamb loin with risotto, vine tomato and asparagus
• Entrecôte Maître d’Hotel: New York cut striploin steak with herb lemon butter, pont-neuf potatoes and vegetables
• Emincé de Veau aux Morilles: thinly sliced veal tenderloin with cream, morel mushrooms, Parisian gnocchi, ratatouille and asparagus
• Tournedos Rossini: AAA beef tenderloin with foie gras, toasted brioche, truffle and Marsala
• Saumon en Papillote: parchment steamed salmon filet with saffron basmati rice and baby vegetables
• Création Végétarienne de Notre Chef: daily vegetarian feature
• Desserts: crème brûlée; crêpes suzette (with Grand Marnier, brandy and orange; flambéed at your table); parfait glacé with blueberries, raspberries and kirsch); pâtisseries françaises (classic pastries); Paris-brest with hazelnut pastry cream