Dining in Courchevel: the table of winter

Le 1947 at Cheval Blanc, Yannick Alléno's table on rue du Jardin Alpin, holds three stars in the Michelin Guide 2026 and seats just four tables, at dinner. A few streets away, Sylvestre Wahid at Les Grandes Alpes and Thomas Prod'homme's Slalom 1850 at Le Strato — the chef trained at L'Oustau de Baumanière — hold two stars; Stéphane Buron's Le Chabichou and L'Altitude at Le K2 Altitude, on the Altiport road, one star each.

These houses seat few guests and open only for the winter season. We request the right seat for you — placement, menu, pairings — subject to availability and each house's rules, and tell you plainly when an evening is full.

In Courchevel, lunch is taken with your skis on: Chalet de Pierres, on the Verdons run above the Jardin Alpin, serves its Savoyard classics on the terrace; Bagatelle, at the top of the Chenus gondola, carries the meal on to music until late afternoon. In La Tania, Julien Machet's Le Farçon can also be reached on skis.

We book the terrace at the right moment, arrange ski drop-off and the return to the chalet, and provide the instructor who leads you there by the gentlest runs when the party includes children or occasional skiers.

On the evenings you stay in, the chef comes to the chalet: alpine Beaufort, farmhouse reblochon, char and féra from the lakes, game and winter truffle — or an entirely different menu if you prefer. The sommelier builds the pairing, from Savoie's mondeuse and altesse to great wines for laying down.

A family dinner after the last run, a birthday table, a New Year's Eve for twenty: the chalet kitchen becomes a dining room, with uniformed service and a maître d'hôtel when the occasion calls for it.

The ski area opens in early December and closes in mid-April, and the most sought-after tables follow the same calendar. The festive fortnight and the February holidays are the tightest weeks: we place your requests as soon as the stay is confirmed — and handle the last minute too when a table opens.