Le 1947 à Cheval Blanc
Courchevel, France
⭐3 Stars
The Experience
From Michelin Guide
Yannick Alléno has trodden a remarkable path! At one great restaurant after another, the chef from the Paris region has always been adept at channelling his passion into fulfilling his ambition. Within the Hôtel Cheval Blanc, he regales a few lucky diners (just five tables) with a striking repertoire of contemporary cuisine, in which creativity and audacity are entirely guided by the quest for flavours. The Savoie region is shown in its best light through his use of superb ingredients, each of these edible treasures being prepared with the greatest care. This chef's true passion are his sauces, which are truly unforgettable – they are the fruit of a long-term labour of love revolving around extraction and fermentation, as well as consummate technical skill: a master class in haute cuisine.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of Le 1947 à Cheval Blanc:
Unique Dining Experience: The restaurant features an intimate dining room with only five tables, allowing guests to watch the chefs at work in the open kitchen. This setup creates a theatrical experience, with the kitchen as the stage.
Innovative Culinary Techniques: The chefs at Le 1947 use advanced techniques such as extraction and fermentation to create innovative sauces, which is a highlight of their culinary approach.
Personalized Kitchen Tours: Guests are sometimes offered a personal tour of the kitchen before their meal, which is an unusual practice in Michelin-starred restaurants. This was noted during a visit where Head Chef Gérard Barbin provided a tour.
Ingredient Stars
From Visitor Experiences
At Le 1947 à Cheval Blanc, some of the most honored or signature ingredients include:
Line-caught Turbot: Sourced locally, this ingredient is often featured in dishes that highlight the freshness and quality of the Savoie region's seafood.
Wild Herbs: These are used to infuse dishes with the unique flavors of the alpine environment, blending traditional French cuisine with modern techniques.
Fresh Mountain Dairy Products: These are integral to the menu, showcasing the richness and diversity of local dairy, often used in sauces and other preparations.
Local Produce: The restaurant emphasizes using ingredients sourced within a 50km radius, ensuring that each dish is a true reflection of the regional terroir.
These ingredients are often combined with Chef Yannick Alléno's innovative sauce-making techniques, which are a hallmark of the restaurant's culinary excellence.