Le Diamant Noir

Le Diamant Noir is a gastronomic restaurant in Val Thorens offering a luminous, refined dining experience focused on exceptional culinary moments. Open seasonally 15 December–3 April 2026, it serves dinner Monday–Friday; Chef Eric Samson draws on three complementary territories — his Breton roots with iodized marine flavors (abalone, sea urchins), the high‑altitude Savoyard alpine environment, and the Périgord where he maintains his own truffle grounds — composing dishes that make these influences interact. The bright dining room blends wood and noble materials with warm color accents; large picture windows frame majestic views of surrounding Three Valleys. A panoramic terrace and a lounge with a fireplace extend experience. Cuisine is modern French gastronomic, fusing Breton marine ingredients, Savoyard alpine influences and Périgord truffle traditions into territory‑driven dishes. Eric Samson is Chef. Specialties include Arctic char (omble chevalier) with purslane and iodized caviar; aged abalone from the Breton coasts; an organic egg in tribute to Périgord truffles; desserts by the Chef and his pastry chef described as both light and intense; and a carefully curated wine list that complements the culinary program.