La Saulire


One no longer needs to present La Saulire an in-vogue address frequented by epicures, stars from show-bizz, cinema, fashion and particularly friends.


You will appreciate the refined and delicate cuisine with the black truffle you can find in many creations of the Chef Benoît Redondo.

Catherine has a special word for all his guests and the welcome and service matches the delicious food. A faultless performance recognized in all the French gourmet magazines.

The wine list is a kind of bible with all the famous Grands Crus from Bordeaux and prestigious spirits and liquors.


Catherine Redondo, the manager, coming from Relais & Châteaux tradition, she appreciates the refinement of Courchevel demanding guests.


Benoît Redondo, Head chef trained by great (famous= célèbres) names of the French cuisine, he is rigorous and has respect for the nobility of his products. His cuisine pays tribute to the black truffle presents in several dishes on the menu.


Bagatelle Courchevel

French Mediterranean dining in the heart of Les Trois Vallées


An iconic restaurant in a chalet decor. Renowned for its festive spirit Bagatelle Courchevel offers a unique experience, with a breath-taking view.



Roasted Langoustines, Fregola di Sarda

Squash, grilled chestnuts, Provençal saffron pistil


Whole free-range tarragon chicken from South West France

New potatoes, onion, chicken jus


Tuna tartare bagatelle

Avocado, coriander, soy vinaigrette, shiso mix





Discover the well-known Parisian brasserie Fouquet’s in Courchevel.



Its traditional image has been relooked in favour of a snowy winter version, with a woodburning fire and comfortable seats. Enjoy French culinary classics, as well as traditional dishes inspired by local flavours. From the amuse-bouche right through to dessert, the chef will take your taste buds on a journey, promising a unique experience with each mouthful.



Remaining loyal to the traditional cuisine of Parisian brasseries, with a great focus on quality ingredients, it makes no apologies for revisiting dishes to give them a new lease of life. The cuisine here is based on excellent produce and technical expertise, which in turn means the promise of an unforgettable culinary experience for you.



Le Fouquet’s also invites you to discover its lunch menu for a gourmet stop at the foot of the Bellecote piste

Palace Des Neiges

Gourmet restaurant at the heart of Courchevel 1850

Travel high in flavor and greedy at altitude


An amazing and delicious journey to the heights of cuisine! Discover two essential pleasures courtesy of the kitchen at our hotel restaurant in Courchevel. First, the place…the dining room dotted with pillars, chandeliers and archways, and outside, the terraces set against a scenic mountain backdrop. Then, the dishes prepared by our Chef, who boldly invents new recipes combining flavours from near and far.

At lunchtime there’s a bistro menu with daily specials, and in the evening, it’s time to experience the delights of gourmet cuisine with a delicious hot and cold buffet.

Le Chabichou

Gourmet Restaurant in Courchevel   –  Authentic and subtle



For Stéphane Buron, “simplicity is the art of perfection”.

Driven by this desire for simplicity, the chef with two Michelin stars works to showcase the very essence of each ingredient, revealing and intensifying original flavours with his subtle recipes.

At his gourmet restaurant Le Chabichou, the focus is on the fundamentals.

“There can be no good food without good ingredients”: that’s the chef’s mantra. Throughout the year, he looks for the best and most local ingredients, working with dedicated partners who are just as passionate as he is.

As the seasons change, he creates menus which spark emotions and create lasting memories.



During his career, he has worked at Le Grand Hôtel Bragard in Gérardmer, alongside Christian Willer at Hôtel Martinez in Cannes, in Palm Beach in the United States and at the Élysée Palace.

Since 1987, he has thrived at the gourmet restaurant Le Chabichou in Courchevel, initially working with Michel Rochedy before going it alone in 2018. During this time, the chef received the Taittinger International Culinary Prize in 2002 and was given the prestigious title of Meilleur Ouvrier de France in 2004.

Today, he devotes his technical skills and creativity to serving simply perfect cuisine.




Restaurant Le Genépi


Restaurant gastronomique in Courchevel since 1994


Welcomes you every day of the winter season for lunch and dinner. “Gastronomy, hospitality, friendliness, warmth of heart” are the key words of our restaurant since 1994



Cécile & Thierry MUGNIER

A warm atmosphere prevails in this lovely mountain chalet thanks to Cécile Mugnier who is welcoming you during all winter season long for more than thirty years now.
Her loyal clients whom she greets as friends, arrive from all over the world to find each winter the warmth of this little charming, cosy and family restaurant for a moment of sharing between friends, family or lovers.
Le Genépi restaurant is honored with the title of Maître Restaurateur and has been selected in the Gault&Millau culinary guide and Bottin Gourmand.


The Chef

His roots: Thierry Mugnier, the only Chef born in those rustic mountains of today’s exceptional area of Les Trois Vallées and the prestigious ski resort of Courchevel, is feasting every winter season a local and foreign customers who come back to Le Genépi for its authentic gastronomy.


His Cuisine: Totally French, classic and generous cuisine prepared with the best selected products and a professionalism crowned by the title of Maître Restaurateur.
All the dishes are elaborated on the spot: lamb shank cooked in four hours, confit duck with boletus, old-fashioned pot-au-feu….He cooks his own foie gras and smoke salmon and puts emphasis on noble fishes : wild seabass, fresh St Jacques scallops, lobster.

As a pure Savoyard, he offers à La Carte some dishes from his area, as le farçon, (potatoe cake with candied fruits) le tartare d’omble Chevalier (local fish from Lac Leman), crozets risotto (local pasta in risotto way), poire pochée à la Mondeuse (pear poched in a typical red wine from Savoie) or le biscuit de Savoie (a sort of sponge cake with custard).
And of course, for the hardcore, the famous fondue Savoyarde (cheese specialty) prepared with the family Mugnier Beaufort cheese produced from several generations in the Courchevel pastures.