Baumanière 1850

Courchevel, the quintessence of Alpine luxury since 1947, is an exclusive ski resort where nothing is too grand or too posh! In this plush, stylish chalet, talented chef Thomas Prod'homme, who trained at L'Oustau de Baumanière in Les Baux-de-Provence, elegantly slaloms between local ingredients, winter flavours and Provençal inspirations. Guided by his memories and personal tastes, he produces high-precision cuisine and does not shy away from presenting bold flavours or comforting, indulgent fare. You can also sense that the chef likes to have fun with his cooking, taking pleasure in the element of surprise and provoking a reaction with playful dishes… that first and foremost hit the mark – and that goes for the impressive desserts, too. Creativity, ambition, risk-taking: the results speak for themselves.

1. Chef Collaboration: Baumanière 1850 has a unique collaboration between Chef Thomas Prod'homme and Jean-André Charial from the Baux-de-Provence mythical restaurant, L'Oustau de Baumanière. 2. Smoked Egg with Spaghetti: The restaurant offers a specialty dish featuring smoked egg with spaghetti, preserve yolk egg, transparent bigorre’s bacon, and creamy vin de paille juice. 3. Gault&Millau 2 Toques Rating: Baumanière 1850 has been rated 2 toques by Gault&Millau in 2025, indicating a high level of culinary excellence.

Tasting Menus

• Gastronomic Menu: 8 courses, €250
• Discovery Menu: 5 courses, €180

Signature Dishes

• Smoked egg with spaghetti: €45
• Savoy pork ribs: €55