Rich with its eight starred restaurants (including the astonishing Sarkara, by Sébastien Vauxion, entirely dedicated to desserts), but also with its range of award-winning chefs who play the role of consultants here (Pierre Gagnaire, Mauro Colagreco and the newly arrived Eric Frechon at La Ferme Saint-Amour), Courchevel is asserting itself as the queen of gastronomic resorts.
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To be convinced, start the feasts at the legendary Chabichou, a white chalet in the heart of Courchevel 1850, founded by Michel Rochedy and his wife in the early 1960s. The one who won 2 macaroons there before selling the hotel to Jean-Claude Lavorel, in 2018, has just passed away, at the age of 85.
What better reason to pay homage to him than to discover the always two-star cuisine of his successor and former faithful second, the MOF.
Like a garden on a Beaufort fondue ”at Chabichou.
Philippe Barret
Stéphane Buron, at the helm since 2019. The quinqua at the head of a brigade of around thirty people - who has just signed a beautiful book of fifty recipes at Glénat…
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