Les 3 Vallées Michelin star restaurants
Les 3 Vallées is a record-breaking ski area on many fronts! With a total of 18 Michelin stars and 12 gastronomic restaurants, nowhere else is skiing such a delight for the tastebuds!
Chefs: René and Maxime MEILLEUR
Like two peas in a pod, René and Maxime have worked side by side for almost 20 years, and will celebrate La Bouitte’s 40th anniversary at the end of 2016. Using natural ingredients and a great deal of finesse, this self-taught father and son team never fail to concoct creative, pure cuisine; tantalizing the taste buds whilst paying homage to the Savoyard culinary heritage that they hold so dear.
Tel: +33 (0)4 79 08 96 77
Le Chabichou** - Michel ROCHEDY & Stéphane BURON - Courchevel 1850
Chefs: Michel ROCHEDY and Stéphane BURON
As you step inside the Chabichou, prepare yourself for a unique experience in this temple of mountain gastronomy... Subtle, refined, inventive and generous, Michel Rochedy and Stéphane Buron’s cuisine skillfully enhances regional dishes with flavours from near and far.
Tel: +33 (0)4 79 08 00 55
Les Airelles** - Pierre GAGNAIRE - Courchevel
Chef: Pierre GAGNAIRE
For the past 4 years, three star Michelin Chef Pierre Gagnaire has masterfully presided over the kitchen at Les Airelles Palace. Researcher, explorer and creator of flavours, his talent inspires his team and his refined culinary creativity satisfies the most exacting palates. He faithfully concocts traditionaI bourgeois cuisine, marked with a stamp of authenticity.
Tel: + 33 (0)4 79 00 38 38
Le 1947** - Yannick ALLENO - Courchevel 1850
Chef: Yannick ALLENO
Voted best French Chef by his peers on 2008, three star Michelin Chef Yannick Alleno is part of a tight-knit group comprising the best chefs in the world. He has presided over the kitchens of this prestigious Courchevel Palace since 2011, skillfully combining exceptional cuisine with culinary design.
Tel: +33 (0) 4 79 00 50 50
Le Jean Sulpice** - Jean SULPICE - Val Thorens
Chef: Jean SULPICE
Having trained under Marc Veyrat, Jean Sulpice headed to Val Thorens to take gastronomy to new heights…Awarded his first Michelin star at the tender age of 26, and a second at the age of 31, Jean Sulpice is a veritable gastronomic phenomenon who braves the laws of physics faced when cooking at high altitudes. Authentic and modern are the watchwords of a cuisine created at the highest restaurant in Les 3 Vallées.
Tel: +33 (0)4 79 00 12 00
Le Baumanière 1850* - Jean-André CHARIAL - Courchevel 1850
Chef: Jean-André CHARIAL
Head Chef of the famous L'Oustau de Baumanière restaurant, Jean-André Charial and his team also run the one star Michelin restaurant Bamanière 1850. Their Mediterranean-inspired menu features a hint of mountain influence, and when it comes to dessert, Head Pastry Chef reinterprets major classics such as Baked Alaska and sweet chestnut Mont-Blanc...
Tel: +33(0) 4 79 41 51 60
Le Kintessence* du K2 - Jean-Rémi CAILLON - Courchevel 1850
Chef: Jean-Rémi CAILLON
Heading up a team of chefs in this culinary gem, Jean-Rémi CAILLON creates a winning combination of unexpected flavours. A veritable artist, he skillfully transforms the mountain produce that he holds so dear, to reveal generous and unusual creations.
Executive Pastry Chef of the K Collection group of hotels, Sébastien Vauxion plays his trump card by creating desserts that are both technically and creatively exacting.
Tel: +33 (0) 479 40 08 80
Le Montgomerie* - Gatien DEMCZYNA - Courchevel 1850
Chef: Gatien DEMCZYNA
Gatien’s cuisine is much like himself, meticulous, sincere and respectful of the seasonal produce used. Surrounded by a close-knit and enthusiastic team, he is on a quest to reach the highest summits of gastronomy.
Tel: +33 (0)4 79 01 46 46
L’Azimut* - François MOUREAUX - Courchevel Le Praz
Chef: François MOUREAUX
The success of l’Azimut can be attributed to its family atmosphere, combined with simple, yet refined gastronomic cuisine. François Moureaux trained in some of the best Parisian restaurants, including Guy Martin, la Tour d'Argent and Marius et Jeannette. His refined cuisine, for which he was awarded a Michelin star in 2010, entices gourmet lovers from near and far.
Tel: +33 (0)4 79 06 25 90
Le Farçon* - Julien MACHET - La Tania
Chef : Julien MACHET
Julien Machet learnt his trade alongside Jean-Pierre Jacob, before taking over his family’s restaurant. Le Farçon invites you on a journey to yesteryear, where Julien gives free rein to his passion for cuisine, breathing a new lease of life into recipes handed down by our grandmothers. His great talent was rewarded in 2006 with a Michelin star.
Tel: +33 (0)4 79 08 80 34
L’Ekrin* du Kaïla - Laurent AZOULAY - Méribel
Chef: Laurent AZOULAY
In an elegant yet welcoming atmosphere, where sophisticated black velvet blends beautifully with hues of gold and wood, warming both the hearts and the appetite, Michelin star Chef Laurent Azoulay reveals a charming menu paired with exceptional wines. He cultivates a taste for excellence, creating a fine dining experience with inventive and delicate cuisine.
+33 (0) 4 79 41 69 35