A Winter of New Tables in Courchevel & Méribel
A freshly starred K2 Altitude, new Méribel openings and a gondola dinner: what is shaping the table in the Three Valleys this winter.
As the first snow settles on the Three Valleys, the talk among food lovers is of tables rather than slopes. Courchevel welcomes guests again from 4 December 2026 until 18 April 2027. Méribel arrives with a new set of restaurants and some inventive ideas.
A new star over Courchevel 1850
The most talked-about news came in the spring. K2 Altitude in Courchevel 1850 was awarded its first Michelin star in 2026, with cuisine led by chefs Guillaume Duchemin and Davide Sessa. Les 3 Vallées now counts 15 stars across 10 restaurants.
The established names remain. Le 1947 à Cheval Blanc holds three stars in the 2026 MICHELIN Guide France. Le Chabichou has said it will welcome guests back from December 2026. Chef Stéphane Buron there builds his menus around three themes: childhood memories, the Savoie terroir and travels in Japan. In La Tania, Julien Machet's one-star Le Farçon is accessible on skis. It pairs local ingredients from Savoie, Piedmont and the Mediterranean with carefully chosen produce from neighbouring regions.
Méribel sets a livelier table
Across the valley, Méribel has a wave of openings. At La Folie Douce Méribel-Courchevel, La Cucucina opens as a 150-seat Italian restaurant serving cacio e pepe and blue lobster linguine. Maison Lapiaz opens in Méribel-Mottaret on 12 December 2026, with street food by day and bistronomic sharing plates by night. The former CroMagnon becomes Chez Vous, a family-inspired restaurant. It serves generous sharing dishes and home-style recipes, plus a weekly dessert inspired by the grandmothers of its owners and chef.
The season also begins with a gathering. The resort's calendar lists "Opening: chefs at the summit" for 5 December 2026. The previous winter introduced something more theatrical. Diners in the Air was a new experience in the Saulire Express gondola lifts. Laurent Azoulay, the Michelin-starred chef of L'Ekrin, devised a menu with fine wines for it. This season's coverage again features a Michelin-starred dinner served aboard a gondola.
Bringing the season back to the chalet
There is a pattern in all this news. The resorts reward warmth, generosity and a strong sense of place. Guests want sharing dishes and home-style comfort, and they want the exactness of a starred kitchen too. A skilled private chef can offer both at your own table.
Picture a long chalet dinner after a day on the pistes. It might open with a delicate Savoie-inspired amuse-bouche, then move to a slow-cooked mountain main served family-style, and end with a grandmother's-recipe dessert. The produce is chosen for the week, and the pace is yours. Nobody has to dress for a taxi, book a table or leave a fire that has just caught.
Winter 2026/27 looks like one of the most appealing seasons Courchevel and Méribel have offered for a good meal. Whether you plan one memorable evening out or a week of dining in, the resorts have plenty to choose from.
If you would like the flavours of the season served in the comfort of your own chalet, we would be delighted to arrange a private chef for your stay in Courchevel & Méribel.
