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Le 1947 à Cheval Blanc

★★★ Michelin€€€€Creative

Yannick Alléno has trodden a remarkable path! At one great restaurant after another, the chef from the Paris region has always been adept at channelling his passion into fulfilling his ambition. Within the Hôtel Cheval Blanc, he regales a few lucky diners (just five tables) with a striking repertoire of contemporary cuisine, in which creativity and audacity are entirely guided by the quest for flavours. The Savoie region is shown in its best light through his use of superb ingredients, each of these edible treasures being prepared with the greatest care. This chef's true passion are his sauces

René et Maxime Meilleur

★★ Michelin€€€€Creative, Regional Cuisine

Dad René, son Maxime and now Maxime’s children too, Oscar and Calixte, work hand in hand towards a common goal: shine the spotlight on their mountain terroir as they lovingly craft each ingredient, while seeking inspired new ways to prepare regional delicacies. Cheese, fish from the lake, as well as herbs and berries that René picks daily, are at the core of their “intelligent and legible” score. The entire family pitches in here: mum, daughter, daughter- and son-in-law all play a role too, waiting on tables or in the back office. Finally, should you wish to spend the night, book yourself into

Baumanière 1850

★★ Michelin€€€€Creative

Courchevel, the quintessence of Alpine luxury since 1947, is an exclusive ski resort where nothing is too grand or too posh! In this plush, stylish chalet, talented chef Thomas Prod'homme, who trained at L'Oustau de Baumanière in Les Baux-de-Provence, elegantly slaloms between local ingredients, winter flavours and Provençal inspirations. Guided by his memories and personal tastes, he produces high-precision cuisine and does not shy away from presenting bold flavours or comforting, indulgent fare. You can also sense that the chef likes to have fun with his cooking, taking pleasure in the eleme

Le Sarkara

★★ Michelin€€€€Creative

Gifted pastry chef Sébastien Vauxion takes guests on a unique journey (with a formula that proved to be trendsetting). His modern, inventive cuisine puts fruit and vegetables centre stage – in fact, this is vegetarian, only without hammering home the point. His highly refined creations are based on complex flavours, each ingredient enhanced by aromatic herbs, spices, citrus fruits and dairy products. Jerusalem artichoke ravioli and cranberries, brown stock and beurre rosé; pan-fried bulbous-rooted chervil with Bauges saffron, sea-buckthorn jus flavoured with orpiment: his "cuisine pâtissière"

Sylvestre Wahid - Les Grandes Alpes

★★ Michelin€€€€Creative

In an exclusive setting comprising just four tables, Sylvestre Wahid serves only around 15 lucky guests per sitting. This tailor-made culinary interlude is built around the chef's signature dishes, 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 daring, masterfully pairing lobster and crab with ingredients typical of Pakistani cuisine – spices, chilli and lemon acar pickles, lentil dahl etc. Magnificent produce,

Les Explorateurs - Hôtel Pashmina

★ Michelin€€€€Modern Cuisine

In a magnificent hotel set 2 345m above sea level, this high-flying restaurant is well worth the climb. The eye-catching interior decor sets the tone for exploring the chef's inspired creations based on meticulously sourced high-quality ingredients: scallops with mushrooms from La Motte-Servolex; venison fillet with clementine and beetroot; AOC Bresse chicken served two ways. Right through to the desserts, the dishes are a resounding manifestation of consummate technical skill and a determination not to be just another luxury hotel restaurant.

L'Ekrin by Laurent Azoulay

★ Michelin€€€€Modern Cuisine

In this luxury chalet hotel in the heart of the resort, L'Ekrin is a cosy cocoon with furnishings and tableware designed down to the smallest detail (the crockery was specially created by a ceramist from Thônes). Chef Laurent Azoulay crafts creative and refined cuisine that skilfully blends the influences of his native Provence and adopted home of Savoie. Uncompromising when it comes to sourcing, he showcases the finest Mediterranean fish, local poultry and escargots from Savoie in subtle dishes; these are often complemented by side dishes that play on texture and flavour. Highly skilled when

Trattoria Zappatori

★ Michelin€€€Modern Cuisine, Regional Cuisine

Beyond the porticoes, a secluded courtyard leads to an early twentieth-century building that now houses a historic trattoria, transformed by chef Christian Milone into a restaurant of refined elegance. Its original features have been intelligently preserved and enhanced by contemporary touches, creating a harmonious dialogue between past and present. At carefully laid tables, almost tailored in their precision, the culinary offering unfolds through two distinct routes: on the one hand, the “1975… le mie origini” menu, which revisits Piedmontese roots with balance and understated imagination; o

Alpage

★ Michelin€€€€Modern Cuisine

High up in Courchevel, Alpage is the fine dining restaurant of Hotel Annapurna. Under the direction of chef Jean-Rémi Caillon, it promises a unique and exclusive experience. In an intimate space with bay windows and open kitchens, he reinvents the flavours of Savoie by combining peasant traditions with modern touches. Premium ingredients, local plants and produce from the terroir, such as crozets or Chartreuse, come together in balanced and elegant creations. Each dish, underpinned by precise cooking and refined sauces, embodies a subtle blend of nature and technique. Attentive and meticulous

L'Altitude

★ Michelin€€€€Classic Cuisine

In Le K2 Altitude Hotel, this restaurant is snugly set in a chic Alpine-style decor with an exclusive vibe. The spot-on service is top-notch. Connoisseurs will instantly recognise the lineup of patriotic French classics, synonymous with top Parisian restaurants: wild mushroom tartlet with fermented cèpe jus or roasted venison with tangy beetroot and grand veneur sauce. Flavour and generosity are the order of the day, and that also applies to the subtle, modern desserts by Sébastien Vauxion.

Le Clocher des Pères

★ Michelin€€€€Modern Cuisine, Creative

In a peaceful hamlet at an altitude of 600m and occupying a former 15C stronghold, the cosy, warm interior is depicted by stone walls and picture windows overlooking the Belledonne mountains. You are greeted by five immaculately laid round tables in a room bathed in light, ready for an encounter between nature and good food. Pierre Troccaz signs a carefully curated, inventive score, mingling local produce, aromatic herbs from the garden and a few well-chosen exotic notes, embodied by blue lobster flanked by a frothy espuma of Beaufort cheese and fragrant confit tomatoes. Regional specialties s

Le Chabichou by Stéphane Buron

★ Michelin€€€€Modern Cuisine

This luxurious hotel with a cosy, elegant interior sporting thick pile carpeting, coffered ceilings, immaculate-white designer seats and modern tables with smoked glass tops is emblematic of the resort. Chef and Meilleur Ouvrier de France Stéphane Buron, assisted by his son Antonin, devises a selection of set menus based on three themes: the chef's childhood memories, the Savoie terroir and travels in Japan. The ingredients are of the highest quality and the sauces are beautifully complex. Other highlights include the trolley decked with fine mountain cheese, the charming service and extensive

Le Farçon

★ Michelin€€€€Modern Cuisine

Tucked away in the charming resort of La Tania, a stone's throw from Courchevel, Julien Machet's restaurant invites you to enjoy a culinary experience that is full of personality. Accessible on skis, this unique place sets itself apart with its inspired and authentic cuisine in which local ingredients from Savoie, Piedmont and the Mediterranean rub shoulders with carefully selected ingredients from neighbouring regions. The chef brings out the best in this produce, thanks to contemporary creativity and flawless technique, creating dishes with intense and perfectly balanced flavours. Pies with

Au Plaisir Ambré

必比登€€Modern Cuisine

Behind a glass frontage on the main street of Cité Vauban, a smiling welcome and friendly atmosphere await you in this recently refurbished, bright and wood-panelled space. Tuck into fragrant courgette gazpacho with olive oil, enhanced with tomato sorbet and fresh goat's cheese mousse, or plump and juicy duck breast accompanied by lime hummus and tangy raspberries. Run by Michaël Chassigneux for over 10 years, this restaurant has become a must in Briançon.

16âme

必比登€€Modern Cuisine

In the heart of the village, Julien Momon and his partner welcome you into a pared-down, wood-rich interior whose modern culinary score is founded on local, seasonal produce. To start, creamy aubergines paired with crunchy courgettes, fresh goat’s cheese from La Grave, basil pesto and red pepper sorbet, followed by 12-hour confit of pork belly in rosemary with velvety mashed potato and iced vegetables. The food is fresh, fragrant, vibrant and polished in a culinary ode to the cornucopia of country produce, courtesy of the virtuoso technique of a chef who boasts stints with Christophe Bacquié a

Simple et Meilleur

必比登€€french

In a purebred alpine interior appointed in light wood whose floor-to-ceiling windows overlook the mountains, the chef shines the spotlight on satisfying Savoyard dishes and victuals, often to share: baked trout, Reblochon fondue, cold cuts and cheeses from the region, blueberry tart, or a bourguignon of venison with creamy polenta on the side. The brainchild of René and Maxime Meilleur, this welcoming establishment lies at the foot of the slopes. The ground-floor hosts a gourmet delicatessen with an enticing selection of local delicacies to take home.

🕐 Mo-Su 12:00-13:30, 19:00-21:30

Il Ciabot

必比登€Piedmontese, Modern Cuisine

Warmed by an open fire in winter, this welcoming family-run restaurant celebrates the cuisine of Piedmont, although a few fish dishes also feature on the menu. Traditional, time-honoured and overlooked dishes take pride of place, such as boiled meat terrine with a salsa verde, Fassone beef in a crust, plus an excellent giandujotto chocolate mousse. Booking ahead is recommended.

Le Pêché Gourmand

€€€Modern Cuisine

This restaurant on the banks of the Guisane is run by a French-Australian couple with a passion for food: Sharon rustles up delicate and creative seasonal cuisine, and Jimmy takes care of diners and the wine. Langoustine, blue lobster, pigeon royal and turbot are carefully prepared, and Mediterranean flavours can be detected in the beef tartare with confit tomatoes, lovage mayonnaise and tomato sorbet, or in the courgette flower tempura stuffed with sheep's yoghurt and piquillo pepper sauce. Friendly and attentive service.

Le Chazal

€€€Modern Cuisine

In the upper reaches of a hamlet, the vaulted dining room of this converted sheepfold, which has retained its original mangers and hooks for smoking meat, oozes authenticity and style. Chef Fabien Ferdinand crafts a set menu with several courses that mixes local produce, such as rainbow trout from Châteauroux-les-Alpes, organic saffron from Saint Crépin and locally picked herbs and flowers, with top-drawer ingredients from further afield including lobster, wild turbot and Bourbonnais poultry. The result is colourful, aromatic and mouth-watering: scrambled eggs with a cow parsnip emulsion; lang

Les Tables de Gaspard

€€€Modern Cuisine

In the heart of the village, these converted 16C stables have retained their carved stone vaults and period mangers, which are attractively lit. Since May 2024, Argentinian Ivan Labrador and his wife in the dining room roll out a menu mixing local ingredients with South American tweaks: Burgundy-style empanada; saddle of rabbit stuffed with tarragon, fennel and radish.

Le P'tit Polyte

€€€€Modern Cuisine

Chalet Mounier is a family affair. It began with Marie and Hippolyte Mounier, who opened this hotel – the first in the resort – in 1933. Their son Robert took over in 1971, and today it is Alban and his partner Angélique who are carrying on the legacy. In a small, cosy dining room conducive to intimate conversations, diners get to enjoy intelligent modern cuisine combining a rigorously selected range of ingredients and a strong emphasis on the vegetable component. The wine list is excellent, with judicious recommendations from the sommelier.

L'Artémisia

€€€Modern Cuisine

This hotel restaurant in the heart of the Haute-Maurienne and Vanoise areas is the perfect place to recharge your batteries after a mountain hike. The interior design may look simple, but the food served here is a far cry from your average resort fare, as chef Victor Heiries strives to treat diners to something unexpected. His wonderfully fresh surprise menu varies according to the ingredients available on a given day: Arctic char, Aubrac Wagyu beef, Duroc pork belly or Termignon blue cheese – fantastic. Aromatic herbs and wild plants elevate the vegetable-forward dishes. There are rooms for o

Le Diamant Noir

€€€€Modern Cuisine

At this chic restaurant perched at the top of the resort (altitude 2 400m), chef Éric Samson, assisted by his son Swann, pays tribute to the food of his three favourite areas: his native Brittany, his adopted home of Savoie and his beloved Périgord. His cleverly devised multi-course single set menu draws on all three terroirs with finesse: the famous "diamant noir" ("black diamond"), ie black winter truffle, takes pride of place, with organic scrambled eggs; matured abalone and Breton buttermilk emulsion; hay-cooked Roscoff onions, summer Beaufort cheese royale… and textures of poached pear wi

Le 80

€€€Traditional Cuisine

Adorned in colourful hot-air balloons, Le 80 presents a patriotic culinary line-up of French traditions in well-crafted dishes: Richelieu pâté en croûte (porkpie), free-range pork chop smoked in hay or rose-scented praline meringues in a vanilla custard cream. More festive in the evenings. Follow in the footsteps of Jules Verne!

Acaja

€€Italian, Contemporary

Central, elegant and modern, the cuisine of Acaja winds along two lines: the traditional regional one, with ravioli del plin, cardi gobbi, Piedmont veal and hazelnuts to mention just a few that cannot be missed, but also various fish dishes that are truly remarkable, with a touch of contemporaneity, starting with excellent raw materials.

La Coursive des Alpes

€€€Modern Cuisine

Welcome to the ski resort’s former cinema, with a lounge bar on the ground-floor for snacks and a drink, and the restaurant proper laid out around a mezzanine of galleries. Chef Laurent Hillairet cooks noon and evening, 7/7, rolling out a modern, tasty, deftly crafted score. Sweetbread is the house signature, but their vitello tonnato paired with harissa seasoning, carrots and parmesan or the almost ethereal raclette of soft brioche bread and the ‘7 hour’ confit of beef à la royale are definitely recommended. The rice pudding with confit pears, grilled almonds and vanilla ice cream is just too

La Table de l'Annapurna

€€€€Traditional Cuisine

Established in a luxury hotel, the focus of this chic, contemporary dining room with its own suntrap terrace overlooking the slopes, is on regional (but not only) fine dining. Some of the dishes that will tantalise your tastebuds include scallops with bacon, leeks and potatoes; chicken Forestière, potatoes and mushrooms; traditional French custard tart with Tahitian vanilla... The front-of-house scene features meticulously laid tables, tableside carving and theatrical flambées. Cheese lovers will be in seventh heaven with the platter put together by a Meilleur Ouvrier de France cheese maturer.

Base Kamp by Aïnata

€€€€Lebanese

Zaatar, freekeh, sumac, pomegranate, bulgur, hummus, tahini, mograbieh: French-Lebanese chef Alan Geaam made sure he packed his rucksack full of produce and spices from his homeland before heading up to Courchevel. Mezze and food for sharing, to be enjoyed – at lunchtime only – beneath the rafters in the spacious dining room, or on the terrace with views of the ski slopes.

Le Grill Alpin

€€€€Modern Cuisine

Under the leadership of Yannick Alléno, the chic Alpine brasserie of the upscale Cheval Blanc hotel has brilliantly reinvented high-altitude dining, serving up a contemporary and uninhibited fine dining offering. Your taste buds won't know what hit them! A sublime list of top-of-the-range wines.

L'Altiplano au K2 Palace

€€€€Peruvian

This second restaurant of Le K2 Palace is absolutely on point with its Peruvian cuisine. In a cosy space, in which wood and stone strike a harmonious balance, the food plays on the intensities of chilli, a central element of this culinary culture. The generous and tasty dishes – scallop ceviche, bao de cerdo – are served alongside wok or barbecued dishes, and many are devised for sharing. Sébastien Vauxion's modern and creative desserts are the perfect end to this flavour-rich experience.

La Saulire

€€€€Traditional Cuisine

An interior decked out in pale wood and decorated with old mountain objects is the authentic and inviting setting in which chef Benoît Redondo cooks up meticulous food and makes no bones about serving the famous Savoyard fondue alongside Périgord truffles. The welcome and service are extremely attentive. N.B. The restaurant is closed at lunchtime in good weather, to let skiers enjoy the snow on the resort's slopes.

Le Bistrot du Praz

€€€Modern Cuisine

This pleasant establishment stands slightly back from the road in the up-market ski resort of Courchevel. In a friendly alpine bistro vibe, you will sample hearty, painstakingly crafted dishes, in tune with today’s palates: carpaccio of scallops, lovage oil and citrus fruit; open raviole of veal and poached egg. Insightful wine-food pairings and a terrace overlooking the lake in fine weather.