In the French ski resorts, the restaurants referenced in the prestigious Michelin Guide are growing every year, and this draws more high-end clientele to these resorts. We suggest you take our arm and visit with us these eateries that have become famous or about to become famous. Be careful, as the taste buds will be riding high!
Courchevel and its exclusive Michelin restaurants!
The Michelin Guide stayed a little bit longer in the most upscale resort of the French Alps: Courchevel. And for a good reason! In Courchevel is where we can find the largest concentration of restaurants that have been rewarded with the precious gastronomic reward from the Michelin guide.
Chef Pierre Gagnaire who officiates at the restaurant of the mythical Les Airelles palace has won a second star; it is the reference in high altitude fine-dining. The delicacies that are to be tasted are without any equal. How about a peppery foie gras soup, followed by gnocchi with a green lentils sauce, accompanied by red mullet crispies with quince syrup and coconut milk? We are left speechless in the sumptuous dining room where the silk embroidered curtains adorned with diamonds combine perfectly with the Hermès tableware and the Saint Louis chandeliers. Luxury at this restaurant comes at a price though: expect to pay between 200 and 600 € per person.
Not far from there is the Le 1947 restaurant of another palace hotel in Courchevel: the famous Cheval Blanc. Set on the ground floor, this exceptional two-Michelin-star restaurant offers a unique experience each evening, orchestrated by famous chef Yannick Alléno. The voluptuous and enveloping decor imagined by Sybille de Margerie, opens the kitchen onto the dining room, where the chef can invite the gourmets to follow him to the kitchen and share emotions. This new approach allows freedom of unexpected wishes, not on the menu, which is sublimated by the exceptional products. Here too, the bill will reflect the service: expect between 127 and 450 € per person for this unique moment.
Other incredible venues, all Michelin-starred, will delight the taste buds of gourmets who go skiing in Courchevel: Le Chabichou, La Table du Kilimandjaro and Azimut. Again, expect between € 28 and € 250 per person for a tasting menu or a more elaborate a la carte experience.
Megève and Les Flocons de Sel (salt flakes)
Cross a few peaks between Savoie and Haute-Savoie to meet up in Megève where the restaurant Flocons de Sel is famous for the audacity of its chef Emmanuel Renaut, has won many awards in France and holds two stars in the Michelin Guide. His cuisine surprises with its unconventional culinary combinations with acidic tones. An example to make your mouth water: roasted pigeon flavoured with juniper or baby lamb accompanied by black radish and prune compote. Menus range from 39 to 139 €.
Flocons de Sel also holds cooking classes at 60 € per assignment. They are very popular and will help you become a master in sauces and other vegetable appetisers or making home macarons for example.
Val Thorens, once a ski-only paradise, now the new setting for cuisine in altitude
Jean Sulpice, the double Michelin-starred chef, has been working in Val Thorens for a few years now. The gourmet restaurant Jean Sulpice has now been awarded the most prestigious culinary awards in France: “Relais & Châteaux”, “Michelin Guide”, “Les Grandes Tables du Monde” and “Gault Millau” (Gault Trophy and Millau d’Or 2013).
It plays on the lightness and the freshness by varying the cooking times, the flavours and the textures for a delicate healthy, inventive and authentic cuisine. Each dish tells a story, maybe during a walk, a smell, a meeting, a trip. Oxalis, Reine des Près, carvi, livèche, fleur de sureau, achilée millefeuille, pimprenelle, berce, silène: all this Alpine flora is used to decorate his beautiful creations. Some examples: “Poached quail eggs, cucumber jelly, smoked féra (lake fish) and oxalis leaves”, “Pigeon cooked in a salt crust with verbena”, “Beaufort mousse, seasonal herbs, beetroot coulis and slices of black truffle” »,« Pike, wild Alpine garlic and ginger »,« Chocolate, crisp leaves and ganache with heart of 80% Guanaja, blackcurrant jam and parsley sorbet »: yum!
Small anecdote: being passionate about the transmission of taste and flavours to the younger generations, this father of a 5-year-old boy is the only star chef to make the meals of a nursery school, the one in Val Thorens in this case. Its goal is to raise awareness, educate and transmit the quality of food to children.
Other starred and remarkable tables in the French Alps:
Other exceptional eateries, which were awarded two stars in the Michelin Guide to mention are La Bouitte in Saint-Martin-de-Belleville held by René and Maxime Meilleur who create unique dishes just steps from the slopes of Les Menuires. Or the Albert 1er restaurant where Michelin-starred chef Pierre Maillet invites his guests on an epicurean journey to an unknown land, where taste reigns supreme!
At other altitudes, remarkable tables are worth a detour on your next ski trip. On Les 2 Alpes side, head for the Michelin-starred restaurant Le P’tit Polyte where the young chef Mathew Hegarty expresses his immense talent. Would you be tempted by a “semi-cooked foie gras with winter fruits and spicy wine jelly”? Menus from 55 to 73 €.
In La Tania, we have Le Farçon led by chef Julien Machet and Le Bistrot in Chamonix. Also, La Table de l’Ours in Val d’Isère where Chef Alain Lamaison offers a menu that attracts gourmets for its creative and renewed standards of traditional Alpine cuisine.
You will have guessed by now: fine-dining and skiing go hand in hand in many ski resorts. The restaurants listed here are just a few examples and skiers will discover more and more refined eateries away as there is a strong demand for these that increases every day.