"we ate very good, mountain specialities, very good ham, excellent cheese, friendly atmosphere, fast service"
I entered Les Airelles and instantly thought I was in a fairyland. The staff were very professional from the door handlers all the way to the waiters. Likely to be the best service I’ve ever had. They took are coats and one of the staff brought us to our table. They had an extensive wine list and we chose a local Red Wine from the Savoie, very nice wine and it paired well with the fondue. The fondue was the best I’d ever had (very creamy and flavourful). It was so good we asked for more. The side dishes were delicious including a ham and garlic pizza. I do not eat either pork or beef and the staff very kindly gave me with some smoked salmon. I’m told the charcuterie was amazing. The bread fo...
Le 1947 Courchevel is a truly amazing and offers a very unique experience compared to most 3 Michelin star restaurants. Food: We had the tasting menu which was very sophisticated but also tasty. One can tell how much work has gone into creating these amazing dishes, and there is a strong focus on delivering a memorable experience instead of cutting corners with ingredients. Service: This is where Le 1947 stands out vs. its 3 star peers. Luc, the restaurant manager, goes the extra mile to make sure every guest has a personalized experience, from call pre arrival to discuss preference, in person greetings at the bar while we were having an aperitif, to kitchen tour and accompanying us to lobby...
It seems wrong to say our experience was 'average ', but to say we enjoyed the experience and the food would not be the truth. We ordered the Tasting Menu with some tweaks. We appreciated the ingredients and the processes, but we didn 't walk away from dinner thinking wow! There were highlights (scallop), but mainly 'what are we eating ' (nettle and milk skin was strange and like eating plastic) and overwhelming flavours (Turnip Broth and Lake Fish Chervil) or too many flavours (Ballade 34). We are fortunate to have experienced a 3 Star Michelin restaurant, but for us it was anticlimactic.
Second visit in 1947 this year for a 4-hand culinary score in the Alleno and Bruno Verjus chief, not to mention the barbin gerard at the head of the brigade. Once again, we were impressed by this mastery of taste, chords, cooking and quality of products, not to mention the reception and the team gently led by a young fanny who excels in the art of making you unique. Thanks again to her, her team and the chefs for this pleasure.
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It's a more than perfect dinner that we shared in 1947 at the white horse facility for their last evening of the season. everything was excellent, refined and very well executed. Moreover, the fact that the proposed cuisine is mainly local is more insignificant and quite rare in French high gastronomy! Amazing michelin stars, we can only warmly recommend this savoyard peat, with an intimate and contemporary setting.
at the corner savoyard, the view c is the talent of the cooks, it allows to see the total hygiene of this restaurant, we eat very well
we ate very good, mountain specialities, very good ham, excellent cheese, friendly atmosphere, fast service
