Conceived as a privileged moment of sharing with the chef, his brigade and the dining room team, Alpage only reveals itself at nightfall, inviting its guests, only twenty or so, to take their place in a soothing décor turned towards nature outside.
The green of the forest is adorned with magical lights or a masterly full moon effect for dinners as close as possible to the elements and the stars, between stone and wood, to meet the market gardeners, producers and craftsmen who nourish the mountains with their gestures and their know-how.
With oak from Albertville, granite blocks from Mont Blanc, fresh herbs and dried flowers, raw ceramics by artist Anne Marmottan and the soundscape of Couturier du Son punctuating each sequence, chef Jean-Rémi Caillon's meticulously prepared dishes stimulate all the senses.
He celebrates Savoyard hospitality with his bougnettes and French cuisine with his tartelette à la Gauloise. In his five or seven course menu, he picks melilot, lovage and agastache, reveals a Courchevel pepper (yes, yes!) and invites his guests to meet the Savoie breeders, fishermen, gatherers and producers he loves throughout the meal. His work focuses on mushrooms and game, blond peas, trout and truffles, guided by the quest for the famous umami, that mysterious and ultimate flavour that is nourished by all the others.
Restaurant open for dinner service from 19:30 from Wednesday to Sunday inclusive.
