Courchevel is a ski resort located in the Savoie department in the French Alps and is part of Les Trois Vallées, the largest ski area in the world. The region offers its visitors incomparable ski slopes and breathtaking scenery!
In the heart of the Alps and high in the Tarentaise valley, Courchevel is made up of six villages: Courchevel 1100 (Saint-Bon), Courchevel 1300 (Le Praz), Courchevel 1550 (Village), Courchevel 1650 (Moriond), Courchevel La Tania and Courchevel 1850, the numbers being a reference to the altitude of each in meters.
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If you are going to tour Courchevel and have fun at the ski resorts, you can’t help but take note of this tip!
Courchevel 1850 is known for its luxury hotels and starred restaurants. Located there, at 2,112 meters above sea level, is the restaurant La Cave des Creux. The restaurant offers a beautiful view of Mont Blanc, the highest mountain in the Alps and the European Union.
La Cave des Creux is run by brothers and ski instructors Florian and Boris Glise. Coming from a local family, the Glise brothers say that their ancestors used to work the pastures of Courchevel long years before the ski resort was created. The restaurant used to be an alpine cheese maturing cellar and corral, and also served as a shelter for shepherds and flocks.
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By seeking the mountain airs, the restaurant blends the rustic and the luxury. The goal is to create a space for sharing, smiles, and a warm atmosphere.
To orchestrate the cuisine, Florian and Boris Glise have entrusted chef François Breda with the art of sublimating the traditional cuisine of their region. Savoie cuisine is characterized by its variety of locally produced meats, cheeses, wines, and vegetables, while maintaining its simplicity and authenticity.
Chef François Breda selects local producers who guarantee quality products. His signature is characterized in Savoie specialties, but also in fish and meat. With a diverse menu, the restaurant offers options to share such as foie gras and figs confit with orange blossom and balsamic, cheese and ham boards, seasonal vegetables, and more. As for starters, one of the most requested is the tuna tartare with ginger, lemon, coconut milk, and coriander. In the main courses, the highlight goes to the Rossini style veal chop with truffles, served with mashed potatoes and truffles. The menu also offers different vegetarian options.
Through his menu, Chef Breda seeks to maintain mountain cuisine with quality, creative, and surprising cuisine.
For more information and reservations, visit the La Cave des Creux website.
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