L'Ekrin by Laurent Azoulay

L'Ekrin displays all of its charm in this cosy setting that offers a perfect spot for a drink by the fireside. Chef Laurent Azoulay, himself the son of restaurateurs, earned his stripes at Oustau de Baumanière and Pierre Gagnaire before taking the helm here. He proposes cuisine that is creative and colourful, refined and delicate, skilfully juggling the influences of his native Provence and adopted home in Savoie. He includes the best Mediterranean fish on his menu, alongside ingredients such as fir tree bud honey, saffron and Savoie snails. The 100% vegetarian set menu is proof of the chef's boundless creativity.

• Only Michelin-starred chef in Méribel with a unique Provençal-Savoyard fusion: Laurent Azoulay, originally from Provence, combines his native culinary influences with local Savoyard products, creating a distinctive blend that reflects both regions in his dishes.

• BoKal gourmet grocery concept: Azoulay is behind “BoKal,” a gourmet grocery store offering classic, high-quality recipes cooked on a small scale and preserved in sterilized jars. This allows customers to take home a taste of his celebrated cuisine in a convenient, unconventional format.

• Use of unusual local ingredients and creative combinations: The menu features Mediterranean fish alongside unique ingredients such as fir tree bud honey, saffron, and Savoie snails, showcasing bold and refined flavor pairings that highlight both terroir and seasonal changes.

• Mediterranean fish
  • Used as the centerpiece of many dishes, sourced for freshness and quality, reflecting the chef’s Provençal roots and the restaurant’s Mediterranean influences. Often prepared with delicate techniques to highlight natural flavors.
• Pine (fir tree bud) honey
  • Employed as a sweet, aromatic accent in both savory and dessert dishes, adding a unique resinous note that complements game, cheese, or desserts, and is a nod to local Alpine terroir.
• Saffron
  • Used sparingly to impart a golden hue and subtle, earthy flavor to sauces, risottos, or fish dishes, enhancing the visual and gustatory complexity of the plate.
• Savoie snails
  • Featured in traditional and innovative preparations, often paired with garlic, parsley, or butter, showcasing local Savoyard ingredients and the chef’s creative reinterpretation of regional classics.
• Vegetables from Éric Roy (Tours)
  • Sourced from a renowned grower, these vegetables are used to add freshness, color, and seasonal variety, often as accompaniments or in vegetarian set menus, highlighting the chef’s commitment to quality produce.