Gourmet rings

At each of them or almost, one can go there on skis. Only the Bateau Ivre of Jean-Pierre Jacob in Courchevel, which only opens in the evening, has no terrace. But it overlooks the whole resort and, at nightfall, the show is magnificent.

It has been a while now since the Bateau Ivre has been crowned with 2 stars. A little less than Michel Rochedy from the Chabichou, his neighbour opposite who is always full, both for dinner (there are even cars in triple line in front of the restaurant), and for lunch.

The skiers settle down, in the slippers put at their disposal and savour, at noon, the cauliflower tabbouleh with lobster pieces and a dessert of anthology, such as the slightly acid and hot nonette of apples with toffee, the recipe of which has been protected.

Among other safe values of the domain, there is the table of Maxime and René Meilleur, in Saint Martin de Belleville. The caramelized calf sweetbread with Agria potatoes and oak smoke gives an idea of the phenomenon.

Jean Sulpice, whose Oxalys terrace is perched in Val Thorens is both the youngest starred chef in France and at the highest altitude (2300 meters). One can stop there for the apple covered with meringue with mountain honey and Antésite of this cunning and bright young chef.

The best affair remains the formula 25 minutes / 25 euros of Julien Machet, in the Farçon restaurant in La Tania. He proposes traditional dishes such as the Pot au Feu in which sometimes some truffles get lost but always with his famous knack.

The last one to be promoted is Alexandre Ongaro and the Table du Kilimanjaro in Courchevel. From Savoyard origin, but brought up in the Maghreb, he imposes the Mediterranean spirit in local Savoyard products and gives free rein to an overflowing imagination. One can thus enjoy snacked scampis and the truffled root mousseline. Yes indeed ...