Alpage

Alpage is the Michelin-starred restaurant of Hôtel Annapurna in Courchevel 1850. It is designed as an intimate, shared culinary experience with refined interior touches. An evening-only dining room opens onto the surrounding forest, accented in forest-green and lit by a moonlike suspended light. The room pairs granite from Mont-Blanc with Albertville oak and ceramics by Anne Marmottan, while a bespoke ambient soundscape creates a sensory, timeless pause. Contemporary, modern gastronomy is expressed through five- and seven-course tasting menus that progress subtly in flavour, and menus change with the seasons. The cuisine prioritizes technique, respect for producers and storytelling through each dish. Sourcing strongly favours local producers, fishermen and artisans, and the restaurant emphasizes a sincere, responsible approach to food; in 2024 Alpage received the Écotable label with three macarons for commitments to short supply chains, biodiversity preservation and reducing environmental footprint. Jean-Rémi Caillon is Executive Chef, leading his team. Specialties include foraged herbs and flowers, Poivre de Courchevel, alpine lake fish, wild mushrooms, game and truffle.