All restaurants in Courchevel from Michelin stars to mountain refuges. Where to eat for every budget and occasion.
A Constellation of Culinary Stars
Thirteen Michelin stars across eight restaurants. No ski resort on Earth comes close. From the starred dining rooms of 1850 to the mountain refuges above them, this is where to eat in Courchevel this winter.
This gastronomic abundance reflects Courchevel's position as the world's premier luxury ski destination. Discerning guests expect perfection in every aspect of their stay, and the resort's restaurants rise magnificently to this challenge, combining classical technique with Alpine ingredients and contemporary creativity.
The current Michelin selection counts one three-star, three two-stars and four one-stars: thirteen stars in all, from the Jardin Alpin to La Tania. Here is every starred table, and what makes each one worth the booking.
The newest name on that list is L'Altitude, the dining room of Le K2 Altitude on the Altiport road. Chefs Guillaume Duchemin and Davide Sessa hold its first star. Alpage at the Annapurna sits on the same road, so a chalet in Jardin Alpin puts two starred tables on your side of 1850 and neither of them needs a car after dinner. The rest of what changes in the resort this winter is in our winter 2026-27 guide.
Le 1947 à Cheval Blanc: 3 Michelin Stars
Cheval Blanc, Le Jardin Alpin | Chef Yannick Alléno
Named after Château Cheval Blanc's legendary vintage, Yannick Alléno's flagship seats just five tables per service: Courchevel's only three-star, and the resort's definitive special-occasion dinner. Alléno's great obsession is sauce, built on years of work with extraction and fermentation, poured over the finest ingredients Savoie can offer.
- • Creative French haute cuisine, contemporary and daring
- • Five tables only: reserve as soon as your dates are fixed
- • Inside the Cheval Blanc maison, Le Jardin Alpin, Courchevel 1850
Sylvestre Wahid at Les Grandes Alpes: 2 Michelin Stars
Les Grandes Alpes, rue de l'Église | Chef Sylvestre Wahid
Four tables, around fifteen guests per sitting, and the chef himself at work in the open kitchen: this is the closest Courchevel comes to a private chef's table. Wahid pairs noble shellfish such as lobster and crab with the spices, chilli and lentil dahl of Pakistani cuisine, in a tasting menu that follows his inspiration rather than a formula.
- • Creative cuisine with signature dishes reinterpreted for the mountains
- • One of the most intimate starred rooms in the Alps: book early
- • In the heart of Courchevel 1850, steps from the slopes
Le Sarkara: 2 Michelin Stars
Le K2 Palace | Chef Sébastien Vauxion
Unlike anything else in the resort: pastry chef Sébastien Vauxion composes an entire tasting menu around fruit and vegetables, a "cuisine pâtissière" that has proved genuinely trendsetting. If you remember the K2 Palace for Kintessence, Le Sarkara is the table that now carries the hotel's two stars, and the food-and-tea pairings alone justify the reservation.
- • Inventive, vegetable- and fruit-led fine dining, quietly vegetarian
- • Remarkable tea pairings and rigorous, warm service
- • Inside Le K2 Palace, rue des Clarines, Courchevel 1850
Slalom 1850: 2 Michelin Stars
Le Strato, route de Bellecôte | Chef Thomas Prod'homme
In the plush chalet setting of Le Strato, Thomas Prod'homme, trained at L'Oustau de Baumanière in Provence, slaloms between Alpine ingredients, winter flavours and southern inspirations. The cooking is precise but playful, happy to surprise, and the desserts draw particular praise.
- • Creative, high-precision cuisine with bold, comforting flavours
- • Elegant chalet dining room on the Bellecôte side of 1850
The One-Star Tables
Le Chabichou by Stéphane Buron: 1 Star
Hôtel Le Chabichou, rue des Chenus
A Courchevel institution. Meilleur Ouvrier de France Stéphane Buron, now cooking alongside his son Antonin, builds his menus around three themes: childhood memories, the Savoie terroir and Japan. The mountain cheese trolley and deep wine list complete one of 1850's most emblematic dining rooms.
L'Altitude: 1 Star
Le K2 Altitude, route de l'Altiport
The newest star in Courchevel, and the first one for this dining room. Guillaume Duchemin and Davide Sessa cook polished French classics in the grand Parisian tradition, from wild mushroom tartlet to roasted venison with grand veneur sauce, served in a chic Alpine dining room with an exclusive feel. Desserts come from Sébastien Vauxion, the pastry mind behind Le Sarkara.
Alpage: 1 Star
Hôtel Annapurna, route de l'Altiport
Jean-Rémi Caillon, formerly of the two-starred Kintessence, reinvents Savoie's peasant larder at the Annapurna: crozets, mountain plants and Chartreuse, handled with modern precision. An intimate room with bay windows and open kitchens, made for lovers of true Alpine gastronomy.
Le Farçon: 1 Star
La Tania (ski-in access)
The reason to point your skis toward La Tania. Julien Machet's restaurant weaves Savoie, Piedmont and the Mediterranean into dishes full of personality: golden-crusted pies, fragrant sauces, the occasional nod to Sicily. Reachable on skis, and well worth the detour from 1850.
Some of the finest meals in Courchevel are never booked at all. In our catered chalets with a private chef, the tasting menu comes to your table. No coat check, no last seating.
Beyond the Stars: Where Else to Eat
While Michelin stars represent the summit of culinary achievement, Courchevel's restaurant scene extends far beyond these celebrated establishments. From mountain restaurants serving hearty Savoyard classics to sophisticated brasseries and international cuisine, the resort caters to every taste and occasion.
mountain restaurants
Courchevel's mountain dining scene is equally impressive. A quick lunch between runs, or an afternoon that stretches out on a sunny terrace: the restaurants at altitude do both well.
Mountain Dining Highlights
- ★ Cap Horn: Legendary terrace at 2,230m, gourmet mountain fare
- ★ Le Bel Air: Panoramic views, excellent grilled meats
- ★ La Soucoupe: Family favorite, Savoyard specialties
- ★ Pilatus: Refined mountain cuisine, champagne bar
Traditional Savoyard Cuisine
No visit to Courchevel is complete without experiencing authentic Savoyard cuisine. These hearty mountain dishes, perfected over centuries, provide the perfect fuel for alpine adventures.
- Fondue Savoyarde: Melted Beaufort, Comté, and Emmental cheeses with crusty bread
- Raclette: Molten cheese scraped over potatoes, charcuterie, and pickles
- Tartiflette: Potato gratin with Reblochon cheese, bacon, and cream
- Diots au Vin Blanc: Local sausages braised in white wine
- Croziflette: Tartiflette variation with small Savoyard pasta
How to Get a Table
Peak weeks in Courchevel are Christmas, New Year, February half-term and Easter. During these periods, the starred tables, all eight of them, are fully booked weeks in advance. Showing up and hoping for a table will not work.
The standard advice is to book six to eight weeks ahead for Le 1947 and three to four weeks for the two-star tables: Sylvestre Wahid, Le Sarkara and Slalom 1850. In practice, the real answer is simpler: book the moment your chalet is confirmed, regardless of how far ahead that is. If your trip is in February, book in November.
Concierge access matters. Some tables never appear on the public booking system. They circulate through hotel concierges and agencies with direct relationships.
Booking timeline
- Le 1947 (peak weeks): book 6 to 8 weeks ahead
- Sylvestre Wahid, Le Sarkara and Slalom 1850 (two-star tables, peak weeks): book 3 to 4 weeks ahead
- General rule: book when you confirm the chalet
- Concierge access can unlock fully-booked tables
- Lunch is always easier to book than dinner
Dress Code
Smart casual is the minimum for all Michelin restaurants in Courchevel. For Le 1947 and the two-star dining rooms (Sylvestre Wahid, Le Sarkara and Slalom 1850), business casual is more appropriate. Ski boots are not accepted at any of the starred restaurants for dinner: if you are coming straight from the slopes, change at the chalet first.
For the full dress code breakdown across all types of venues in Courchevel, see our dress code guide.
And if the table you want is Thai or Japanese rather than starred, the resort finally has a real answer: our guide to Thai and Asian fine dining in 1850 covers MayaBay, POM Thai, Nama at Le Mélézin and the casual options.
When the chef comes to you
La Grande Roche
Seven bedrooms for fourteen guests in Cospillot, 230 m from the centre. With Excellence service, your private chef cooks in the chalet every evening of your stay.
Cryst'Aile
Ski-in ski-out in Chenus with a private chef, a bar and a cinema room. Six bedrooms for twelve guests. Dinner is the last run of the day.
Elixir
150 m from the centre in Cospillot: close enough to walk to the starred tables, staffed for the nights you would rather stay in. Six bedrooms, fourteen guests.
Explore our catered chalets in Courchevel.
A word of warning on the practical side. Tables at this level are booked months ahead over the festive weeks, and a group of ten will rarely get the night it wants at short notice. If you are coming for Christmas week or New Year, book the table when you book the chalet, not after. Larger parties tend to end up in one of the fully staffed properties, where the chef takes the two evenings that matter and the restaurants take care of the rest.
