Haute cuisine takes to the skies for a dinner in Méribel

On March 2 and 9, 2026, in Méribel, gastronomy won't just be reaching for the stars: it will be inhabiting them. Chef Laurent Azoulay, head of the Ekrin restaurant (2 toques), will orchestrate an exceptional dinner aboard the Saulire Express gondolas, specially transformed into culinary showcases. Conceived as an immersive experience, this evening combines haute cuisine, Alpine panorama and logistical challenge, right in the heart of the ski area.

Two exceptional evenings

The evening begins at 7 p.m. on the snow front, where guests will be welcomed before heading to the Chaudanne lounge. There, they'll savor the first bites of the evening, accompanied by a signature cocktail created just for the occasion. Laurent Azoulay will meet his guests, laying the foundations for a moment of exchange and closeness.

Then it's time for the ascent. In small groups, participants will take their places in the private cabins of the Saulire Express. Fitted out to accommodate up to four people, they will become the stage for a service in motion, suspended above the slopes. On the menu: citrus-flavored crab, followed by Rossini-style chuck of Montbéliard beef. Each dish is accompanied by a carefully selected food and wine pairing, designed to dialogue with the altitude and rhythm of the climb. Plaids and hot-water bottles complete the setting, transforming the cabin into a warm cocoon against the Alpine night. The dessert, combining Manjari chocolate and Piedmont hazelnuts, takes guests back to the departure lounge.

Priced at 780 euros per cabin, or 195 euros per person, this dinner in the air promises to be one of the most unusual events of the winter season. For both the resort and the chef, it's a reminder that gastronomy is also a matter of perspective.