Le Farçon

73120 COURCHEVEL
15/20
 Remarkable Restaurant
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8 PHOTOS
Chef
Julien Machet
Services
Access for people with disabilities | Children's Menu
Price Indicative price per person (excl. drinks)
88 € to 180 €

Gault&Millau's review

15/20
Remarkable Restaurant You can tell a good skier by his curves in the snow. "It's got to go straight!" This phrase from the champion Émile Allais, founder of Courchevel, takes on its full meaning here at the foot of the slopes. Julien Machet is the son of Fernand, the resort's very first ski instructor. Father and son decided to open a sincere, gourmet restaurant here at La Tania. After some procrastination, the chef decided to take a real turn for his 40th birthday: to follow in the footsteps of the cuisine of the House of Savoy. Like a peddler, you'll find nuggets here and there. In 4, 6 or 8 stages, you'll make your way from scoundrel dishes like this marrow bone and beef broth, to this barley malt-glazed Arctic char, with hints of wild garlic. Like the end of a fondue, you can scrape the caquelon: here, the egg is mixed with croutons and a few slices of black truffle. It's gourmet. The veal pie arrives with a caramelized onion jus, with a few baby artichokes topped with a hollandaise sauce. A dish that's both rustic and chic. The cellar is well-stocked, the atmosphere mountainous, made up of regulars and connoisseurs.
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Address Immeuble Kalinka
73120 Courchevel
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    Julien Machet Julien Machet Chef