#FoodieFriday Les Airelles, Courchevel 1850

A Les Airelles from the slopes1

It wasn’t going to be long until Les Airelles and their three restaurants were featured in our #FoodieFriday blog post, Les Airelles, the most enchanted Alpine Fairytale in Courchevel 1850, some may say the whole of France or even Europe.

Leo Trippi were invited to stay in this dreamy residence last week, experiencing the magical interiors inspired by the life of Empress Elizabeth of Austria and created by Christophe Tollmer, showcasing an imaginative take on Austro- Hungarian glamour.

This hotel is really a place where dreams are made; the staff are to the highest standard I have ever encountered, – not once did I have to give me name, the staff knew who I was, which room I was residing and which ski’s and snow boots belonged to me when I decided to take the ski in/ ski out route one morning. Presentation – not one hair was out of place, speaking many a language, being able to communicate with the world wide nationality of clients. Words just cannot describe the service, my room was more of a ‘suite’ with 360 degree views over the ski resort, two bathrooms and a bed big enough for Snow White and her seven dwarfs. (Blanche Neige et les 7 Nains)

Céline avec Blanche Neige_Airelles

Alas, back to Foodie Friday, Les Airelles offers a choice of three restaurants offering the finest of dining experiences, the plates and cutlery all provided by Hermes, the crystal by Saint Louis featured in Pierre Gagnaire pour les Airelles, with such exquisite attention to detail you can only begin to imagine the food presented and the explosion of taste from each mouthful.

Pierre Gagnaire pour les Airelles is the 2* Michelin restaurant within Les Airelles where menus are conceived by celebrity chef Pierre Gagnaire ‘researcher, explorer and creator of flavours’, only the best ingredients are used along with subtle and unexpected combinations leaving you sitting on the edge of your seat awaiting the following course.

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With only 28 dining covers each night and one sitting, you are guaranteed to receive the highest service – it goes without saying that you must book in advance to be able to experience this fabulous cuisine –  ’Grande Table’. (Please note that the restaurant is open every night except Sunday).

Specialities in Pierre Gagnaire pour Les Airelles include corolla blue lobster coated with frozen shellfish, roast turbot edge finished in the oven on a bed of kelp, leeks and marrow.

Below is an example of Pierre Gagnaire pour Les Airelles ‘tasting menu’

Goose foie gras with a milk chocolate and hazelnut voile; served with black truffle, radicchio and puntarella chicory.

Scallops: green curry salpicon and green pepper pascaline; served with Swiss chard, burnt avocado and bilberries.

Carrot, buckthorn berry and citrus fruit sirop with Savagnin wine.

Fricassée of blue lobster en cocotte – red meat râpée with Chambery Vermouth, baby turnips with Garda Gruyère cheese and lettuce leaf.

Lobster and plankton infusion.

Sturia/vintage caviar: served with Gorgonzola and pear ice cream/vodka granita; borscht jelly and sugar beet mousseline.

Line-caught sea bass pan-fried with the skin on and coated in sesame oil; chicory stuffed with sweet onion.

Sea urchin bisque/salsify/tapioca pearls.

Loin of venison coated in black pepper and juniper – Sauerkraut and horseradish, Medjool date with orange; Red cabbage, aged Port and tamarillo sauce.

Pumpkin gnocchi, cornucopia mushrooms.

The second restaurant, ‘La Table du Jardin’ is located just from the piste so that you can ski in and meet the butler who will lead you to the boot room, take your skis and boots and set them out to dry whilst handing you a lovely pair of indoor shoes (Charentaises).

Céline_Les Airelles_Charentaises

Here you will find the most beautiful buffet, booking in advance is highly recommended due to the limited covers per day. Chose to sit out on the terrace or inside when the weather turns to a snowy winter wonderland.

Buffet for lunch best ever had

Ski in Ski out terrasse

La Table du Jardin breakfast, lunch & dinner

Specialities include risotto with white trufflee or Piedmont and a great cranberry dessert.

My favourite was the apple pie – just delicious.

The third restaurant is the ‘cheese’ or ‘fromage’ restaurant – the best place in Courchevel for the traditional fondue.

It is also worth mentioning that there is a smoking room where you can sit with a digestive and cigar should the nights events become too much and you need a time out to reflect.