Baumanière, Courchevel, two brands that alone convey the idea of excellence and exception. Supervised from afar by Jean-André Charial, chef Thomas Prod'homme draws on his Mediterranean roots and the produce of the Alps to imagine a cuisine with multiple influences, inspired, elegant and willingly graphic: blette en strass, crème double et truffe noire, pâte fraîche au jus de volaille et tome de Savoie grâée, pigeon "en haut des pistes" jus au vin chaud, petit épeautre oseille d'abats et cuisse confite before an original and very gourmet dessert based around croissant and malted ice cream. Excellent cellar service.
Thomas Prod’homme Chef
