Anata’s soufflé

After barely a month open, Anata and Vouschef Julien Gatillon’s two gourmet counters in the heart of the Megève resort have already sold out. On the second floor, a space dedicated to Japanese gastronomic delights will delight the palate of Japanese cuisine enthusiasts. After tasting an array of sashimi, dashi, noodles, tempura and sushi, chefs Johan Delhommeau and Keiji Ishii end the festival with a more French touch. A soufflé – Julien Gatillon’s must-have dessert – emerges from the still-burning oven and, for this season, is served with buckwheat tea and Belize chocolate.