Le 1947 à Cheval Blanc
Rue du Jardin Alpin, 73120 Courchevel, France
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
8 PHOTOS
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
© Richard Haughton
Practical information
- Location
- Courchevel
- Chef
- Yannick Alléno
- Cooking
- French | Gastronomic | Signature cuisine
- Services
- Access for people with disabilities, Valet parking
- Style
- Elegant, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
415
Gault&Millau's review 2026
19/20
Exceptional Restaurant
The Cheval Blanc Megève experience is still very different from Cheval Blanc Paris or Alléno Paris at Ledoyen. Totally, intrinsically. Here, 1850 m of super-luxury at altitude, a room as white and pure as snow, a dozen place settings, four tables, seven people in the dining room, as many in the kitchen, an exclusivity, the realm of the exceptional. Yannick Alléno has acquired this unique position from LVMH, to have all the means possible to create a masterpiece, to be offered the chance to decorate a Sistine chapel of gastronomy. Gérard Barbin supervises as an expert, and Dorian Fontaine, the new prodigy dispatched from Paris, has taken over in Courchevel after six years working alongside the chef. We hit the ground running with celery, herbaceous remoulade, root, fine jelly, the universe of the vegetable so well mastered and coaxed by YA with his famous extraction, and the golden ball turnip broth in its telluric power over fish from Lake Geneva and that loving crayfish tartlet. Two splendid, highly identifiable dishes, before the scallops, in "fibers", sabayon extraction and a shower of truffle slivers, and the lake fish we find again, perch and féra, a good nettle yellow wine and milk skin sauce, and an unexpected spun cheese, like a Beaufort aligot, which punctuates this plate like mountain comfort food in the Cheval Blanc universe. We find the house markers again with the princely venison, an enormous work evoking the best Alléno-Barbin, dressed undergrowth ("in its ecosystem") with a magnificent poivrade. Freshness and novelty in the desserts of young pastry chef Mathilda, who surprises the world with long candied quince and fountain blue marbled with yellow wine syrup, or her very subtle composition black truffle caramel fleur de sel and Piedmont hazelnut extraction. The great and excellent sommelier Thibaut Henry presents an eagerly awaited palace wine list, with the house star, Château Cheval Blanc, prominently featured: everything great and very good is here, quite simply.
Map
OPENING HOURS
- MON
- TUE
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Menu
A la carte
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