As the first snowflakes begin to fall on the French alpine ski resorts, it's time to suit up and tackle the slopes anew. And what better way to reward yourself after a hard day refining your skills and bracing the cold than with the warmth of some world class food?
As well as the hot wine and pancakes swallowed between chairlifts, skiing is also an opportunity to try out the Michelin starred restaurants in the Alps.
Discover the addresses of the starred chefs where you are guaranteed an exceptional dinner at the foot of the slopes:
A breathtaking view of the mountains, and high-level cuisine can only be the domain of Benoit Vidal, chef of the two Michelin-starred Atelier Edmond in Val d'Isère. On the menu are authentic dishes prepared with seasonal products.
Where? Atelier Edmond, Le Fornet, Val d'Isère
L'Epicurien in Val Thorens
In Val Thorens, where Montana Restaurants are a reference point, is L'Epicurien, the starry table of Jérémy Gillon, which is an absolute must. The chef proposes revisited French cuisine featuring noble and seasonal products.
Where? L'Epicurien à Val Thorens
The "Best Chefs of the Year" Les Trois Vallées
Any stay in Les Trois Vallées will include a look at René and Maxime Meilleur. The Father and son team who were named "Chefs of the Year 2015" by Chef magazine after receiving their third star in the last edition of the Michelin Guide for their restaurant, La Bouitte. It's there that you will discover typical Savoyard dishes revisited in 3-star style, such as Crozets au beaufort "risotto style" with wood sorrel or duck foie gras in escalope with honey Savoy and reduced aged vinegar.
Photo Credit: Marc Bérenguer
Where? La Bouitte, Hameau de St-Marcel, St-Martin de Belleville
Megève is one of the ski resorts with the most Michelin-starred tables in France. To discover in particular are the one Michelin starred 1920 and its' Gamberonis of the Gulf of Genoa in carpaccio seasoned with the poutargue prepared by Julien Gatillon, or La Table de l'Alpaga also decorated with one star and whose specialty is none other than the soft boiled farm eggs, black truffle mussels and bacon of Colonnata concocted by Christophe Schuffenecker.
From the Left: gamberoni du 1920. From the middle to the right: La Table de l'Alpaga.
Gourmets who aim for excellence will surely enjoy a gastronomic evening in the three-star restaurant, Flocons de Sel, whose chef is none other than Emmanuel Renaut, Meilleur Ouvrier de France. You will taste creative and quality cuisine served in an unrivalled setting, offering a breathtaking view of the Alpine mountains. Chef dishes include a smoked alpine milk donut, a Savoy hazelnut biscuit and a mushroom or a polenta soufflé bread with hay and juniper.
Where? Flocons de Sel, 1775 Route du Leutaz, Megève.
THE KITCHEN OF PIERRE GAGNAIRE AND YANNICK ALLÉNO IN COURCHEVEL
The multi-star chef Pierre Gagnaire has taken a seat at the Les Airelles hotel in Courchevel to distill his gastronomic genius at the foot of the mountains. In an intimate setting inspired by the apartments of Sissi the Empress, you will taste the inventive dishes of this legend of cuisine served on tableware with Hermes' signature. Don't forget to book ahead as the restaurant has only twenty places.
Where? Hôtel Les Airelles, Rue du Jardin Alpin, Saint-Bon-Tarentaise.
Another renowned chef that has taken up his quarters in the luxurious resort of Courchevel is Yannick Alléno. The chef opened his restaurant Le 1947 to offer menus of the "terroir" revisited in a gourmet way. At lunch, its original and playful 188.8.131.52 concept, offers a collection of light specialities according to the market of the day: 1 soup, 9 variations of mountain tapas, 4 dishes of the day, 7 cult desserts reinvented.
Where? Le 1947, Courchevel 1850, Saint-Bon-Tarentaise, La Perrière