Magazine Les 3 Vallées

The peak of fine dining


In Les 3 Vallées, high-class skiing goes hand in hand with haute cuisine. Eleven exceptional restaurants bolster the reputation of the world’s largest ski area with 17 Michelin stars between them. The perfect way to indulge in an enchanting gourmet experience!




A grapefruit sorbet with candied peel, cream and Crapaudine beetroot juice with tarragon frost and white balsamic vinegar

By chef Sébastien Vauxion from LE SARKARA*, in the sumptuous setting of the K2 Palace in Courchevel. After receiving its first Michelin star in January 2019, the restaurant now offers a unique concept with a range of desserts served as a full meal.





“Gently tangy” preserved body, “delicately bitter” crispy head, with sorrel ravioli

By chef Thomas Prod’Homme, supported by Jean-André Charial at LE BAUMANIERE 1850* at the Hotel Strato. An authentic menu inspired by the Mediterranean, with a pinch of alpine influence…





« The Gérardgouillou »

By Yannick Alleno, chef at the triple Michelin-star LE 1947***, the prestigious restaurant at the Le Cheval Blanc palace hotel in Courchevel since 2011. Here, he brilliantly combines exceptional cuisine and culinary design.






Artichokes and einkorn wheat risotto with razor clams

By chef Josselin Jeanblanc from LES EXPLORATEURS* in Val Thorens. Prestigious high-altitude cuisine to be discovered at the Hotel Pashmina in an elegant,
welcoming setting.





Spring cauliflower infused with Alpine pasture hay and wild sorrel

By chef Jean-Rémi Caillon from LE KINTESSENCE** at the K2 Palace in Courchevel. Here, you can expect precise, contemporary French cuisine inspired by the mountains combining local fare with premium ingredients. “Umami” notes are also very present.





Fresh produce from Eric Roy and others, wild flowers and herbs, vegetable leaf emulsion for dipping By chef Laurent Azoulay from L’Ekrin*

By chef Laurent Azoulay from L’Ekrin* in Méribel at the Le Kaïla***** hotel. Working in the heart of the village of Méribel in a sophisticated, welcoming atmosphere, the chef serves up a menu that changes with the seasons to create daring, delicious compositions.




Meringue, jam, sorbet, biscuits and more…

By chefs René and Maxime Meilleur from LA BOUITTE*** in the hamlet of Saint-Marcel in Saint-Martin-de- Belleville. An irresistible return to childhood with this dessert designed by the self-taught, passionate father- and-son duo, with pure white shades in a nod to the snow covering the chalet.





Macaron biscuit, lemon zest cream, lemon-parsley sorbet, Tamié velouté, meringue fragments, Muscat grape with Courchevel honey

By chef Gatien Demczyna from LE MONTGOMERIE** at the K2 Altitude (Courchevel). Backed by a loyal team, the chef creates rigorous, sincere cuisine driven by produce and the seasons.



At LE FARCON* in Courchevel La Tania, the talented chef Julien Machet has decided to develop a new menu to promote the cuisine of the former Duchy of Savoie. At the time, Savoie stretched beyond the two French departments we know today. 

For this project, Julien Machet has totally reinvented his cuisine based on the history of the region and the trades and dialogues that existed in the past. “We decided to keep the menu a surprise so that guests could enjoy the full experience and guess where each product was sourced using a map of the former Duchy of Savoie,” he says.


After being headed up by Michel and Maryse Rochedy for more than 50 years, LE CHABICHOU and its double Michelin-star restaurant of the same name have been acquired by the Lavorel Hotels group, which also owns Les Suites de la Potinière***** in Courchevel. 

Meilleur Ouvrier de France titleholder StéphaneBuron will now be forming an exceptional duo with Michel Rochedy in the kitchens, continuing to give guests the very best their talent has to offer.



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