Courchevel, a French Alps ski resort located in the Tarentaise Valley, is a place close to Oli Corkhill’s heart. It’s his favourite family ski spot and dining wise, offers a range of exceptional spots, serving everything from classic alpine fare to tasting menus – and après-ski drinks. And given that this skiing obsessive spends his days crafting unforgettable alpine trips for grateful clients, you can be sure to take him at his word.
La Soucoupe
A firm favourite for on-mountain dining at the top of Loze – which you can also access via the Chenus gondola, which makes access easier with small children. I like it because I can ski in and out of the restaurant with my four-year-old son. The cuisine is classic alpine-rustic with a fireplace and many dishes are cooked over the open fire. It also has a showstopper terrace with incredible views, perfect for a sunny day outside or a cold snowy day by the fire.
La Grange à Pizza
While not the most glamorous, it’s open pretty much all day which is great for early suppers with children (so few restaurants in the Alps serve before 6.30/7pm for dinner, which for younger children can be challenging). Serves up perfect pizzas for a quick and easy lunch or early dinner.
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Fire & Ice
My go-to spot for a drink after an active day on the mountain, I love this spot as it’s right on the piste. Lit by flaming torches and decorated with snuggly fur furnishings, you’ll keep warm – even with the ice shots.
La Table des Airelles
Dinners aside, if you’re staying at Les Airelles, I don’t think there’s a breakfast setup quite like this one. Think all manner of baked treats: classic viennoiserie, loaves of brioche feuilletée, chouquettes, tarts and cakes balanced out by fresh green juice and fruits. But it’s the “Festin” buffet that people come here for. Freshly shucked oysters, lobster, sushi that could rival some of my favourite Japanese spots, and rotisserie meats. After a day’s powder I can’t resist the hot sides – typical Airelles decadence! (The tartiflette is superb.)
Le Chalet de Pierres
For a slopeside lunch, I’ll swap my ski boots for some slippers and head to Le Chalet de Pierres. I’m unable to resist its famous “burger à la truffe du Chalet de Pierres” (although lighter bites such as the steak tartare and seared tuna also hit the spot when I’m feeling virtuous).
Sylvestre at Grandes Alpes
One for a special treat (it serves only around 15 guests per sitting), few show the level of respect and imagination for produce as its eponymous chef, Sylvestre Wahid. Lobster and crab paired with typically Pakistani ingredients such as acar (pickles), lentil dahl or a lemon and seaweed pudding – it’s inventive stuff and full of flavour. Magnificent produce, ingredients, impeccable technical skill and, above all, emotion: this is a tasting menu to remember – even better, in an open kitchen with just four tables.
Lysanne Currie is editor-in-chief of Meet the Leader. She also writes for Robb Report, Diplomat, Guardian, Influence, Tempus and Investor
