选址建议
住宿主要分布在Courchevel 1300、1550、1650和1850四个海拔区域。1850是核心滑雪区，酒店最密集且奢华；1550氛围更休闲；1300（Le Praz）则更具传统山村风情。
WASD42, CC BY 2.0, via Wikimedia Commons
会籍计划覆盖
住店前先看
交通连接
各村落间可通过免费穿梭巴士或滑雪缆车连接。由于地形陡峭，步行在部分区域受限。酒店通常提供接送服务，方便客人往返不同海拔的住宿区和滑雪道。
最佳季节
冬季（12月至次年4月）是滑雪旺季，也是体验顶级奢华酒店的最佳时机。夏季则适合徒步和山地自行车。1992年冬奥会和2023年世锦赛的历史背景增添了其体育旅游的独特魅力。
附近景点与去处
Dent du Villard
mountain in Savoie
Sommet de la Saulire
mountain in France
Aiguille du Fruit
mountain in Savoie, France
Dent de Burgin
mountain near the Meribel resort in Savoie, France
大貝克山
mountain
Dents de la Portetta
mountain in France
Mont Jovet
mountain in France
Petit mont Blanc
mountain in France
réserve naturelle nationale du Plan de Tuéda
protected area in France
餐饮
Sylvestre Wahid - Les Grandes Alpes
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,
官网Le 1947 à Cheval Blanc
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
官网Le Sarkara
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"
官网Baumanière 1850
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
官网Le Chabichou by Stéphane Buron
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
官网L'Altitude
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.
官网Alpage
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
官网Le Farçon
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
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