Les 3 Vallées is a foodie paradise, with more Michelin starred restaurants per square mile than any other ski area in the world. Whether you’re looking for a decadent lunch stop on a sun-kissed terrace or a candle lit dinner by the fire, we’ve put together a selection of mountain restaurants to suit every occasion.
Le Chabichou in Courchevel has two Michelin stars and is featured in both the Gault Millau and Bottin Gourmand guides. Expect the best local produce here, which you can enjoy from the comfort of the sun terrace. Chefs Michel Rochedy and Stéphane Buron offer up an impressive selection of dishes, including smoked whitefish and apple, scallops from Port en Bessin studded with truffles and pigeon from Pornic, stuffed with a gratin truffle stuffing with a giblet tartlet with mushrooms crust. www.chabichou-courchevel.com
Acclaimed chef Jean-Remi Caillon runs Le Kintessence in Courchevel. The menu is Asian infused and there’s an impressive vintage wine cellar. It’s not cheap, one evening will set you back 145-200 euros per head. www.hotellek2.com/en/
La Table du Kilimandjaro in Courchevel was awarded its second Michelin star in 2013 and is also run by Gatien Demczyna. Enjoy a superb selection of wines and French delicacies including pan-fried veal sweetbread, vegetables “à la Parisienne”, grilled langoustines, Chinese artichoke with Bresse buttered gravy, pecorino, black truffle, New Zealand spinach and salad with bergamot lemon. www.hotelkilimandjaro.com/en
Les Airelles is the first restaurant in Courchevel 1850 that was awarded not one, but two Michelin stars. You’ll find it in Hotel Les Airelles. Iconic chef Pierre Gagnaire, whose father was a chef in Val D’Isere in the 1950s, runs the restaurant. It’s one of the 13 restaurants he runs around the world. Likened to an Austrian Palace, Les Airelles has an exclusive and intimate feel and is perfect for a special night out. Puiforcat silverware, Hermes tableware and 19th century antiques only add to the experience. www.airelles.fr/en/pierre-gagnaire-for-les-airelles
Le 1947 in Courchevel is a Two Michelin starred restaurant headed up by Yannick Alleno, a member of the elite circle of the World’s greatest chefs, made famous by the Ladurée Champs Elysées restaurant in Paris. Expect a fusion of modern and contemporary décor with fur throws and elegant china designed by Sylvie Coquet. Working closely with wine and champagne producers, he describes his food as an evolution of Nouvelle Cuisine. This intimate restaurant caters to just 25 guests per evening, booking advisable. www.yannick-alleno.com/restaurant/courchevel
L’Azimut in Courchevel was awarded one star for French chef Francois Moureaux’s take on classic dishes. His love for fresh, local produce is reflected in every dish. Pan-fried foie gras with passion fruit foam and supreme of turbot with champagne sauce are just a couple of the dishes you can sample here. www.aubergedelapoutre.com/fr/restaurant-azimut.php
Le Baumanière in Courchevel: Comfortable arm chairs, and amazing ceilings taken from famous painting at Versailles are just a couple of the quirks of this fantastic one star restaurant run by Chef Jean-André Charial in Courchevel. Based in hotel Strato, expect luxury home cooking with dishes like leg of Spring lamb roasted and potato gratin, lobster from the Brittany coast cooked in chestnut leaves, vegetables with black truffle, smoked egg spaghetti, savoy pork ribs, black truffle and chestnut pork juice. Bliss! www.hotelstrato.com/la-gastronomie/le-restaurant-du-strato
Le Jean Sulpice in Val Thorens: This is the highest 2 Michelin starred restaurant in Europe. If you’re looking for a laid back dining experience, then head here. There are panoramic views and as well as being accessible by car or foot, you can ski here from Courchevel, Méribel, Les Ménuires or via Orelle. The owners will even swap your ski boots for a comfy pair of slippers while you eat. The restaurant’s concept is all about back to basics with simple design reflected throughout. You can dine on the terrace, which sits in between two ski slopes or in the cosy interior. Enjoy chestnut velouté with Parmesan and truffles, snowball meringue shells and not to mention the incredible selection of mountain herbs he infuses into all his dishes. www.jeansulpice.com/en
L’Épicurien in Val Thorens is headed up by renowned chef Jeremy Gillon, and exploits the best of seasonal produce from local producers. With an intimate ambiance and an attentive, not overbearing, service expect to enjoy a very special moment in the mountains. Snails from Chambery, celeriac from Grenoble and suckling lamb from the Pyrenees are just some of the local specialities on offer. www.chateauxhotels.co.uk/l-epicurien-3399
Le Farcon in La Tania: Chef Julien Machet was awarded one Michelin star for his restaurant. He revisits traditional recipes, using meat from locally sourced farmers. In fact everything is sourced locally here including his wine, cheese and produce. You can pick up a set lunch for 38 euros or a set dinner for 62euros. www.lefarcon.fr
L’Ekrin in Meribel is headed up by Chef Laurent Azoulay, who trained under the 3 star Michelin acclaimed Chef Pierre Gagnaire. Now awarded one star, the restaurant prides itself on putting a modern twist on classic dishes. His ethos is to be creative, play with texture and take olden day products and bring them into the here and now. Expect exceptional wines and inventive cuisine – lobster surf and turf, stuffed chicken thigh with Albufera sauce with risotto of crozet, vegetables and black truffles and grilled heart of fillet steak, creamy potatoes in a meat jus. www.lekaila.com/fr/restaurant-et-bar
La Bouitte in St Marcel de Belleville is the only restaurant in Les 3 Vallees that’s been awarded three Michelin stars. And it’s easy to see why. Mountain herbs and local produce are used to create many of the dishes and chef duo René and Maxime Meilleur’s twist of Savoyard classics is what keeps people coming back to the restaurant again and again. The dining room over looks the mountains and the 100sq foot kitchen features a chef’s table where six of you can enjoy an awesome experience as the pair rustle up culinary master pieces. Expect seasonal produce here, everything from cep mushrooms, to Tarentaise beef and distinctive hams. Their toasted bread infused with milk is a must try. The starter menu includes delights such as Duck foie gras escalope served on a corn – flavoured pancake with acacia honey and balsamic vinegar reduction and mains include Sweetbreads caramelized with “Agria potatoes” and horseradish tube and wood smoke and Venison with Rose hip jam.