Three Valleys Michelin star restaurants
Three Valleys Michelin star restaurants…
The iconic Three Valleys ski area in the French Alps is home to an incredible 12 Michelin star restaurants with a total of 21 twinkling etoiles!
No other ski resort can boast such a gastronomic feat and its selection of fabulous Michelin star restaurants is one of the things that makes the Trois Vallées so popular (that and the incredible skiing, of course!)
The French Michelin star system for the recognition of talented chefs in fabulous restaurants is the most famous on the planet. Since 1900, a fleet of undercover inspectors has evaluated the food in restaurants across the World and given a star rating to those chefs they find creative, innovative and technically outstanding.
- One star indicates a “very good” restaurant that offers “cuisine prepared to a consistently high standard”.
- Two stars denote an “excellent” establishment with “skilfully and carefully crafted dishes of outstanding quality”.
- Three stars are rewarded for “exceptional” cuisine where “distinctive dishes are precisely executed using superlative ingredients”.
The Three Valleys Michelin-star restaurants…
*** Three Michelin star restaurants
St Martin de Belleville, La Bouitte
Chefs : René and Maxime Meilleur
The father and son team were awarded their 3rd star in 2015 for their innovative menus and exceptional ingredients. Famed for the foie gras starter which stays on the menu year-round, you can expect some seriously indulgent dining in this 18th Century converted farmhouse: féra from Lac Leman with beurre blanc, squab with ragout and mushrooms and alpine milk in ‘all its forms’: meringue, jam, sorbet, biscuit… There’s also a luxurious spa which – like the kitchen – draws on local ingredients to deliver a truly superlative experience. We’ve booked many a table for our guests here as it’s the perfect spot for an anniversary or birthday celebration lunch.
Courchevel, Le 1947
Chef: Yannick Alleno
Over in the Courchevel Valley, Yannick Alleno caters to just 25 guests per sitting, who have a bespoke dining experience created for them in a serene white dining room. Renowned as one of the world’s elite chefs, Alleno is particularly known for his innovative sauces and fermentation techniques. If you’re lucky enough to get a table at Le 1947 then you can expect to be seriously impressed: highlights may include truffled gnocchi of féra, turnip confit with morel mushrooms, smoked pigeon with preserved celeriac and lemon soufflé with yuzu and clementine jelly.
** Two Michelin star restaurants
Val Thorens, Le Jean Sulpice (L’Oxalys)
Chef : Jean Sulpice
Awarded his first star aged 26 and adding a 2nd star at 31, the Bowie-esque cheek-boned chef Sulpice trained under Marc Veyrat and creates imaginative, modern dishes in the relaxed setting of L’Oxalys in Val Thorens. We highly recommend the lunch menu which includes theatrical treats such as egg with cèpe mushroom emulsion served in the shell and venison cooked in locally produced hay. Carefully chosen and delicately scattered wild flowers are a signature on the plates that arrive from the kitchen: Sulpice hails from the mountains and with 3 generations of restaurateurs, has clearly inherited an artistic talent.
Courchevel, Les Airelles
Chef: Pierre Gagnaire
The fabulously decadent Les Airelles is one of thirteen restaurants run by the illustrious Gagnaire, whose empire spreads as far as Las Vegas and Asia, but whose mountain roots are celebrated in the Les Airelles Palace on Jardin Alpin (Gagnaire’s father was a chef in 1950s Val d’Isere). Inspired by the fabulous local produce of the Rhone-Alpes, diners can choose a la carte or opt for the Menu Degustation which includes no. 2 oysters infused with sauerkraut, foie gras with spelt tuile and asparagus with Mallemort truffle. The restaurant is open in the evenings and has 20 covers.
Courchevel, Le Chabichou
Chefs: Michel Rochedy and Stéphane Buron
Holding 2 Michelin stars since 1984, the Rochedy and Buron team have made many, many skiers happy in the time that they have held court in the kitchen of the famous Chabichou hotel in Courchevel. The two decadent menus cover gastronomic treats such as scallop carpaccio with caviar, Anjou pigeon, preserved Brittany turbot and manjari chocolate with cardamom.
Courchevel, Le Kintessence & Le Montgomerie (K2)
Chefs: Jean-Rémi Caillon, Gatien Demczyna and Sébastien Vauxion
Le Kintessence and Le Montgomerie are two uber-chic restaurants in the K2 premises in Courchevel and offering inspiring, sophisticated cuisine which pays homage to seasonal ingredients such as confit of Tarentaise lamb with caramelised turnip, a smoked local féra fish and an unctuous saffron cream with grapefruit, pomelo and red beer.
* One Michelin star restaurants
Val Thorens, Les Explorateurs (Hotel Pashmina)
Chefs: Romauld Fassenet & Josselin Jeanblanc
Obtaining a Michelin star just 7 months after opening is a testament to the ambition and dedication of these two excellent chefs, whose refined and creative cuisine is served in a chic explorer-themed dining room. Try the fricassé of morille mushrooms and asparagus, the Bresse chicken with walnut crust and spices and for dessert, local apples with hazelnut crème Chiboust.
Méribel, L’Ekrin (Hotel Le Kaila)
Chef: Laurent Azoulay
Méribel’s sole Michelin starred restaurant is located in this fabulous new hotel whose dining room combines lush black velvet with gold and silver. Azoulay thanks his suppliers at the end of the menu, which acknowledges the quality ingredients from which he conjures up delights such as black truffle with calf sweetbread and foie gras, langoustine two ways, sole with the classic grenobloise capers, lemon and butter, and Sisteron lamb ‘from head to feet’! A nod to Asia adds an interesting slant to this delectable menu.
La Tania, Le Farçon
Chef: Julien Machet
Machet’s ethos involves getting out of his kitchen to source the very best in ingredients so that, in his words: ‘Every product cultivated with love by a passionate pair of hands becomes noble, so a beetroot can take on the same value as a truffle’. Wise words indeed, which mean that a lunch in the chic but relaxed Le Farçon becomes a feast for the senses. The good value set lunch could include trout and shrimp with ratatouille, roast suckling pig with saffron, beans and hazelnut oil and chocolate with raspberry and tarragon sorbet. The degustation menu is chock full of intriguing surprises, announced with aplomb by the charming staff.
Courchevel Le Praz, L’Azimut
Chef: François Moureaux
Moureaux trained in Paris with Guy Martin, la Tour d’Argent and Marius et Jeannette. His unpretentious restaurant in the picturesque village of Le Praz may be miles away from the Paris elite but is well deserving of the Michelin star which was awarded in 2010. Expect refined cuisine at uninflated prices which tantalises with interesting spices and exotic flavours, for instance poached foie gras with absinth and limequat, guinea fowl with parsnips and cocoa nibs with braised lettuce, or chartreuse parfait with earl grey mousse and grapefruit.
Courchevel, Le Baumanière (Hotel Strato)
Chef: Jean-André Charial
Charial, Head Chef of the famous L’Oustau de Baumanière in Provence, brings the freshness and vitality of the Mediterranean to the Alps and combines it with authentic Savoyard ingredients. Take your pick from scallops and caviar or truffles and artichoke, perhaps following with Arctic char and local potimarron squash or sweetbreads a la Grenobloise. Charial’s potato dauphinoise accompanies young spit-roasted lamb. For dessert, it’d be hard not to pick the signature millefeuille!
Photo credits: www.S3V.com, courchevel.com, lesmenuires.com, OT Les Menuires / G. Lansard