“ GREAT CHEF , ALWAYS TRYING TO MOVE THE BAR FORWARD .”
SPECIAL REPORT
Le 1947
CHEVAL BLANC COURCHEVEL COURCHEVEL 1850 , FRANCE
Executive chef : Yannick Alléno
Menu focus : Modern French
“ GREAT CHEF , ALWAYS TRYING TO MOVE THE BAR FORWARD .”
JUDGE ’ S COMMENT
Signature dish : Menu changes seasonally ; a recent entrée was bone marrow-roasted pike with black pepper and vin jaune
Le Cinq FOUR SEASONS HOTEL GEORGE V PARIS
Executive chef : Christian Le Squer
Menu focus : Traditional and modern French
Signature dish : Line-fished sea bass with caviar and buttermilk
Average dinner check : Nine courses , US $ 380 , excluding drinks
Chef ’ s inspiration : The ocean . Le Squer , born in Brittany , spent part of his youth as a sailor .
What makes it unique : Restaurant Director Eric Beaumard runs the dining room “ like an opera ballet director .” The chef has his own “ R & D department ,” spending hundreds of hours on new dishes .
The restaurant : A warm , classic ambiance with touches of gold and silver in a true luxury hotel , with the prestige of 3 Michelin stars and service “ à la Française ”
“ MODERN , FRESH AND VERY CHIC .” “ CUISINE POLISHED AND SOPHISTICATED .”
JUDGE ’ S COMMENT
Average dinner check : Declined to provide
Chef ’ s inspiration : The French Alps location and the diversity of local ingredients it provides , from the lakes and winter markets
What makes it unique : The menu reflects the mountains – four main dishes showcase products encountered at each altitude – and Alléno ’ s focus on sauces and flavor “ extractions .”
The restaurant : Le 1947 might be the only restaurant with 3 Michelin stars that invites its guests to enter the open kitchen and watch the chefs work up close .
26 hotelsmag . com September 2017