Courchevel is a premier ski resort nestled in the Tarentaise Valley of the French Alps, serving as a key component of Les Trois Vallées, the world's largest linked ski area. Renowned for its exclusivity, the resort attracts an affluent clientele, including royal families, and boasts one of the highest concentrations of five-star luxury hotels globally. The area has a rich sporting heritage, having hosted events during the 1992 Winter Olympics and the 2023 World Ski Championships. The resort center sits at an elevation of 1,747 meters, offering a sophisticated alpine experience defined by high-end hospitality and world-class terrain.
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Accommodations are spread across four main villages named by elevation: Courchevel 1300 (Le Praz), 1550, 1650 (Moriond), and 1850. Courchevel 1850 is the central hub with the highest concentration of five-star luxury hotels and direct ski access. Courchevel 1550 offers a slightly more relaxed atmosphere, while 1300 retains a traditional village charm. Choose based on your preference for ski-in/ski-out convenience versus a quieter ambiance.
The villages are interconnected via free shuttle buses and ski lifts, making it easy to move between different elevations. Due to the steep alpine terrain, walking can be challenging in some areas. Most luxury hotels offer concierge services and private transfers to facilitate movement between accommodations, ski slopes, and dining venues, ensuring seamless connectivity for guests.
The primary season for hotel stays is winter, from December to April, when the resort is fully operational for skiing and hosts major events like the 1992 Winter Olympics and 2023 World Ski Championships. This period offers the most vibrant atmosphere and full access to luxury amenities. Summer months provide opportunities for hiking and mountain biking, though the focus shifts from winter sports to alpine exploration.
mountain in Savoie
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mountain in Savoie, France
mountain near the Meribel resort in Savoie, France
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mountain in France
mountain in France
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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,
WebsiteYannick 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
WebsiteGifted 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"
WebsiteCourchevel, 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
WebsiteThis 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
WebsiteIn 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.
WebsiteHigh 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
WebsiteTucked 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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