We ate there with 2 other couples who all thought the same,The dining area is very cool with only 5 tables, the staff are super attentive,To the point we were considerately outnumbered when they served our main course.As for the meal we would not go back as the food had been played with some much It took away what the food should be about. We didn't go for the taster menu but ate of the A la carts menu, lots of mouth teaser were served before our starters were served whichWe could not work out what we were eating even after been told. The soup was was very good but the third dimension off licking a stone with a bit of chopped veg on the top was pointless, as for the steak which was good but...
Une expérience hors du commun dans un restaurant où le sens du détail et l'envie de faire plaisir sont au rendez-vous. Chaque plat est gourmand et à sa propre histoire, que le directeur de salle aime expliquer: les extractions, spécialité du chef Yannick Alléno, pour une concentration de saveurs, des touches de "terroirs" comme le foin ou la soupe aux cailloux d'origine paysanne (délicieuse)... beaucoup de surprises, toujours agréables, mises en valeur par un service attentionné et expert. Le chef vous invite à découvrir la cuisson à froid de la salade des glaciers au coeur de sa cuisine, une attention rare et mémorable que l'on peut se permettre dans un restaurant intimiste comme celui-ci....
Le cadre est exceptionnel, une salle avec un nombre de tables limité à 5.Une équipe de cuisine et de service qui est soudée et dont le seul objectif est de faire passer un moment d'exception avec leurs hôtes.Le chef est présent tout au long du repas. Il nous fait participer à l'élaboration des mets avec délice.Côté assiette, c'est tout simplement exceptionnel, une explosion de subtils équilibres entre terroir et exotisme, c'est tout simplement un voyage culinaire inoubliable.Les 3 étoiles sont largement méritées.Seul bémol: le menu découverte est vraiment copieux, surtout quand arrive le parcours des desserts ...Ce n'est pas un repas mais une expérience, un souvenir inoubliable et une référe...
Visited end of December and we were lucky to get a reservation at this truly excellent restaurant located in the Cheval Blanc Hotel reviewed separately) There are 5 tables and you are welcomed by Chef Yannick Alenno when you arrive who also explains to you the dishes you will eat and who also helps serve; a most pleasant and humorous person. Chef Alenno takes you on a inter-galactical food voyage, visiting culinary planets where your taste buds have never been before .... a real culinary rocket man ! Its a marvelous experience in a calm, somewhat futuristic setting; you will finish your meal with stars in your eyes.... Book quickly ! CP CP family
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Não tive uma boa experiência nesse restaurante. Pedi o menu degustação que custou €395,00 por pessoa e fiquei na expectativa de receber ao menos um bom atendimento. A comida deixou a desejar, no prato de peixe da minha tia tinha uma espinha enorme, esqueceram de explicar os pratos por 3 vezes na nossa mesa. Foi a minha terceira vez em Courchevel e certamente não voltarei nesse restaurante. Acho que quem paga esse preço por um menú deve sair super satisfeito, coisa que não aconteceu para nenhuma das 16 pessoas que estavam na mesma reserva nesse dia.
It is a place where go not only to eat but to have a different lovely experience, so modern, chef and staff are so friendly, food it totally different, i like most of it, i ordered the lobster it is presented in 3 different way of cooking..my only note, it is super expensive, bill was 770€ for two. So put this in your mind...
Wow! Thanks to ABC7 and Hungry Hound segment, we had to go here! We absolutely loved this place! We started with the BBQ Nachos with pulled pork, and it was
This is probably my favorite BBQ place! The food was awesome! We had a wonderful waiter that made suggestions and he was right.
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Sleek interior design and extraordinary culinary delight. Highly recommend tasting menu (and the delightful yuzu souffle).
I was hoping to like this place and had a strong craving for bbq for daysSeveral days.
Fondant Au Chocolat Sous Un Mikado De Meringues Acidulées, Biscuit Aux Algues Et Sorbet Au Yuzu
Vapeur De Noix De Coquilles Saint-Jacques, Extraction De Céleri Et Grains De Caviar
Délicate Gelée D’extrait De Clémentines, Segments Et Pomponettes À La Confiture
« Gnocchi » De Féra Du Lac En Cressonnière, Aux Truffes Noires Et Babeurre
Bar Recouvert De Truffes Noires Et Cuit À Juste Température
Fuseaux Croustillants À La Truffe Noire À La Fleur De Sel
Tartiflette Moderne, Truffe Noire Et Neige De Reblochon
Filet Et Côtes D’agneau De Lait D’aveyron,
Sopina, Soupe Savoyarde De Poissons Du Lac
