Alpage - Hôtel Annapurna

Rating: 16
Author: Gault&Millau

73120 COURCHEVEL

16/20
Remarkable Restaurant

6 PHOTOS

Chef: Jean-Rémi Caillon
Cooking: French | Gastronomic
Style: Altitude | Romantic

Budget (€)

Indicative price per person (excl. drinks)

290 to 370

Gault&Millau's review 2026

On the heights of Courchevel, at the very top of the Jardin Alpin, the family of skier Alexis Pinturault has written some of the finest pages in alpine skiing and hospitality. But at a time when resorts are multiplying spectacular concepts and experiences that are sometimes far removed from the spirit of the mountains, it was time to put things back in their place: a real mountain cuisine restaurant. Here, l'Alpage is not a décor but an interior landscape. A sensory immersion made up of hushed sounds, soft lights and, above all, the frank, fragrant tastes that tell the story of high-altitude meadows. No unnecessary folklore, no fake farmhouses cobbled together from old wood and reclaimed beams. Everything is simple, and in a good way. Two menus structure the experience, in five or seven steps, to which are added a few suggestions built around the products of the moment. The opening sets the tone: a few moments in the Alps with products that speak to the locals, like these caraway-spiced bougnettes. A nod to the Savoyard repertoire, straightforward without forced nostalgia. Then, the regional prism slowly widens. Chef Jean-Rémi Caillon likes to track down the right products and bring them together. Take, for example, this pot-au-feu of rutabaga and beef with peasant crozets, served in a light consommé sprinkled with carrot flowers. It's a warm introduction that immediately transports you to an old chalet, while stories of the country are told around the table. What follows is almost a ritual, with a composition created at the chef's counter around the elixir of the Chartreux Fathers, blending fresh plants and herbs such as oxalis and watercress. A lively, vegetal preparation that awakens the palate before an unexpected, brilliant association: Petrossian caviar in dialogue with the roundness of Termignon blue cheese. On paper, the idea may seem surprising, but on the plate it works perfectly. The desserts are deliberately kept simple, almost domestic in style. But behind this sobriety lies the chef's signature: gentian. Served on a granite stone like a mineral landscape, it expresses itself in an icy, lively dessert, almost like a frosty morning at altitude. Beer granita, snapping citrus, the noble bitterness of the alpine root. The whole is bold and very personal. The wine list is very accessible, with many bottles in the 50 to 60 euro range, allowing you to indulge without vertigo. The service is still young, but can count on the sound advice of Éléonore, who knows just how to explain the chef's choices.