Le 1947 à Cheval Blanc

The story

Le 1947 à Cheval Blanc, Courchevel – Three Michelin Stars in the Alps

An Alpine Pinnacle of Gastronomy

Perched at 1,850 metres in the heart of Courchevel, Le 1947 à Cheval Blanc is the only restaurant in the resort to hold three Michelin stars. It is the gastronomic soul of Cheval Blanc Courchevel, the first Maison of the Cheval Blanc collection, itself awarded the Palace distinction. The restaurant’s name nods to the vintage of Cheval Blanc, the legendary Saint-Émilion wine that inspires its spirit of excellence.

The Vision of Yannick Alléno

The kitchen is driven by the visionary spirit of chef Yannick Alléno. As the website describes, Le 1947 à Cheval Blanc “orchestrates an elegant waltz of flavors and savoir-faire.” Every dish is a study in precision, rooted in Alléno’s signature technique of extraction — a modern approach to French gastronomic cuisine that amplifies the purity of each ingredient. The result is a cuisine that feels both deeply rooted in tradition and boldly contemporary.

An Experience Beyond the Plate

The restaurant is part of a larger alpine cocoon where art, design and nature converge. The interiors, conceived by Sybille de Margerie, blend contemporary lines with warm textures: velvet, wood and a palette of snow and stone. From the dining room, guests look out onto the slopes of the Jardin Alpin.

Dining here is an event that unfolds over hours. The journey moves from an aperitif at the Bar to the hushed theatre of the dining room, where each course is a revelation. For those seeking deeper immersion, the hotel’s “Foodies Paradise” experiences extend the pleasure — private tastings of Bordeaux grand crus, cognac in a Mongolian yurt, or an Apérigloo under the stars. Yet the restaurant itself remains the centrepiece: a place where the seasons and the mountain define the menu, and where the Michelin-starred cuisine is celebrated with unhurried grace.