LE 1947
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Address in Courchevel proposing a gastronomic haute cuisine and exceptional products with new flavors.
Enter a world of luxury, serenity and delight... for the pleasure of your taste buds. In the sumptuous setting of Cheval Blanc, Executive Chef Yannick Alléno and his team execute haute cuisine with the same mastery as haute couture designers. Each dish is designed for a limited number of guests, maximum 25, who are received in a setting imbued with delicacy and a thousand attentions. The plates are works of art, showcasing exceptional products, particularly from the Savoy region.
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Members' reviews on LE 1947
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Beyond the Top
What’s extraordinary here? As usual, I’ll focus on three points (otherwise, I could go on and on…)
First I want to thank the team for accepting a solo customer. Not all 3 stars accept an epicurean alone. And it’s even more commendable with this one since there are only 5 tables, so it can only accommodate up to 22 clients per day. And I said up for a reason. With me eating up 3 spots on my own, and 2 tables with couples, we were 16 happy few. Actually, Very Happy Few feeling like uberVIP. Because did I mentioned that it’s only open for dinner a bit more than 3 months a year? And by the way, it’s located inside the Cheval Blanc. I’ve been fortunate enough to go in all three in France. It’s la crème de la crème. The overall service I had in this one and St Tropez is beyond a shadow of a doubt the best I ever had in any palaces. For instance here, the voiturier noticed a small issue with the snow tires (I wouldn’t have), he pointed out and helped me with it. Not the usual, “see nothing, hear nothing, say nothing” philosophy. That’s already several extraordinary points.
Second, what’s also extraordinary is Yannick Alleno.
I’ve also been fortunate enough to try all his Michelin Star in France (with the exception of the St Émilion one, because I think he was not in charge when I went). He is concept driven with the capabilities of an engineer. He has a top down approach. Once he has the subject, he’s trying to extract it, to go to the essence. And then he’ll go down to every details. Here, it’s the Alps, looking for the essence of the alps, not just the Alps, but the spiritual part of it, the ephemeral like a mushrooms, high ground hare or a lake fish. And then everything will follow logically. Even to the menu where the snow will fall (check the videos). Speaking of snow bubbles, you’ll be in your own bubble. Every tables are sound designed so even though you’ll be able to see, sound wise you’ll feel like in a bubble. Just like a snow bubble. Within a snow bubble looking at the ballet of waiters going out of Alleno’s laboratory.
And the third and last point, which is not a detail. Alleno had the brilliant idea to put Vincenzo Tirelli, who works at his 3 stars in Paris as the executive chef. It’s hard for me to know exactly his input, but adding the Italian note to the Alps is a great way not to make it too much about France, but just about the alps. This little touch helps you go beyond the top of the mountain and reach a whole other side…
That, and the wine list, and the 1850 m altitude.
If you managed to read this far, I hope that you’ll get the chance to go there, experience it and appreciate the team.
2 things. Dont worry if there’s millions worth of cars at the front door. It’s about your experience. Second thing. Forget everything I said, focus on the one(s) you’re dining with. It’s about your experience. Just think of it after you went.
Dress code : it’s a 3 stars so dress as you should to remember, but there’s 5 tables, no need to dress to impress and suffer... Dress to feel good and appropriate.
It’s up there amongst the 3 stars, it’s a Top Tiers 3 Stars.