Le Farçon

73120 COURCHEVEL

14/20
Chef's Restaurant

8 PHOTOS

Chef Julien Machet

Services Children's menu | For people with disabilities

Price Indicative price per person (excl. drinks)

68€ à 180€

Gault&Millau's review

14/20

Chef's Restaurant To see Julien Machet, the chef at Le Farçon, you had to push open the door to the back of his den. Now, "the chef exposes himself" in a chic, elegant, all-glass kitchen. The chef, who was used to making do with so little, is now able to show off from the dining room. And that's precisely the charm of the place and of this chef, rooted in his alpine pastures and proud of his roots, who takes us along the peddlers' trails, to discover beautiful nuggets from beyond the Alps. We'll remember this trout cooked in salt and topped with a Piedmontese sauce (blended with Mondeuse), as well as this lamb, cooked with wild garlic jus and artichokes. "Pasta and eggs" is a tribute to the dish his grandfather used to make for him. This grated potato with buckwheat cheese is reminiscent of carbonara, but with a much more authentic flavor. As for desserts, we spend a lovely moment with a hogweed sorbet (to be tasted with the fingers) and finish with a fir-tree honey creation, which presents a rather stodgy variation of the nectar in all its states, and a very good Savoy cookie. The well-constructed wine list allows you to take a trip to the slopes of the Alps. The roussettes and mondeuses have been perfectly selected, and the small producers are really promoted.

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