Le 1947 à Cheval Blanc

73120 COURCHEVEL
19/20
 Exceptional Restaurant
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© Richard Haughton
© Richard Haughton
© Richard Haughton
8 PHOTOS
Chef
Yannick Alléno
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities | Valet parking
Style
Elegant | Romantic
Price Indicative price per person (excl. drinks)
415 €

Gault&Millau's review 2026

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.
LOCATION

LOCATION

© OpenMapTiles © OpenStreetMap
Address Rue du Jardin Alpin
73120 Courchevel
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Opening hours

OPENING HOURS

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People
  • Yannick Alléno
    Yannick Alléno Chef
    Yannick Alléno Yannick Alléno Chef
  • Valentin Mille
    Valentin Mille Pastry Chef
    Valentin Mille Valentin Mille Pastry Chef
  • Vincent Javaux
    Vincent Javaux Head sommelier
    Vincent Javaux Vincent Javaux Head sommelier