Le Sarkara - Le K2 Palace

Name: Le Sarkara - Le K2 Palace
Address: 238 Rue des Clarines, Courchevel, Auvergne-Rhône-Alpes, 73120, FR
Telephone: +33479400880
Price range: 275€ - 350€
Rating: 17

73120 COURCHEVEL

17/20
Prestige Restaurant

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7 PHOTOS

Chef: Sébastien Vauxion
Cooking: French | Gastronomic | Signature cuisine
Services: Access for people with disabilities | Accomodation | Valet parking
Style: Altitude | Elegant | Exceptional setting | Romantic

Price Indicative price per person (excl. drinks)

275 € to 350 €

Gault&Millau's review

17/20

Prestige Restaurant The Sarkara's gastronomic dinette is something quite unique. While some may turn a blind eye to the bowls, ramekins and jars displaying Sébastien Vauxion's mini-works in a parade lasting several hours, only the mischievous will exclaim (and even then, in petto) "I can't wait for a good steak! For these vegetable-based feats (this is neither pastry nor "sweets" cuisine, since glucose is largely under-represented) are nothing less than true creative cuisine, and the maître d'oeuvre is a chef in his own right that it would be unfair, and inaccurate, to call him chef-pâtissier, even though he holds the position for all K2 establishments in Courchevel and Val d'Isère. As with pure inventors such as Mazzia or Gauthier, here we come across veritable flashes of brilliance, such as the wild raspberry cauliflower among the starters, the astonishingly powerful mushroom and coconut ice cream, grated with mocha ice cube and farm milk foam (the right balance of earthy humus and bitterness), tuberous chervil with Bauges saffron and sea buckthorn juice (research into the region's wild plants is naturally at the heart of the reactor), roasted celery with mondeuse sauce, or the delicate hint of black elderberries on creamy fresh goat's cheese with chignin glaze. Complexity sometimes verges on complication, but the acrobat always manages to restore balance right up to the truly brilliant desserts, on magnificent hyssop with citron zest or chocolate and milky foam with bergamot-glazed marshmallow hay. On such a "terra incognita", the role of Pierrick, the head sommelier, is crucial, juggling with skill and erudition between the variously fermented teas and the wines on the extensive wine list, for which it's more convenient to trust him.