Trained with renowned French establishments and inspired by his travels, Jean-Rémi Caillon develops a sensitive and precise cuisine deeply rooted in the Alpine terroir. He draws inspiration from nature and the relationships he builds with local producers—gatherers, farmers, fishermen, and market gardeners.

"My role is to create the link between the product, the one who brought it to life, and the one who will enjoy it."

Each dish becomes a tribute to these crafts, a way to tell the story of the region with accuracy and sincerity.

The chef also aims to reveal a certain depth and softness in his creations by exploring umami,the subtle, rounded, and lingering fifth taste that enriches the experience naturally, simply allowing the product to fully express itself.

Since 2023, Jean-Rémi Caillon has overseen all kitchens at La Maison Pinturault. He daily supports and supervises the teams at the restaurants of the 5-star Hôtel Annapurna and the 4-star Les Peupliers in Courchevel.

His mission goes beyond culinary creation: he drives a shared dynamic among the brigades, shapes the identities of the different dining venues, and embodies the responsible gastronomic vision of the collection.

Under his guidance, each restaurant asserts its own personality while sharing a common philosophy: product excellence, seasonality, respect for life, and elegance in every gesture.

At Hôtel Annapurna:

Alpage, the gastronomic restaurant awarded its first Michelin star in March 2024

Rendez‑Vous

La Table de l'Annapurna

La Fèrma

At Hôtel Les Peupliers:

La Table de Mon Grand-Père

L’Étable des Lys

In 2024, Alpage received 3 Écotable stars, recognizing its environmental commitment through responsible practices: short supply chains, waste reduction, respect for the seasons, and support of local producers.