A few new restaurants open in Courchevel this winter: ZIA at La Sivolière, Simonetta at the Bourbon Hotel, and Cucucina on the ridge at La Folie Douce. Here is who is behind each one.
La Sivolière’s new building comes with a restaurant that is not a hotel dining room. ZIA arrives from Monaco, where Manon Santini and Rocco Seminara opened Zia at Odyssey inside the Hôtel Métropole in 2024. Courchevel is the concept’s first move outside the principality.
The cooking is Mediterranean Italian and built for sharing — crudo, antipasti, gourmet pizza, fresh pasta, seafood. What makes it worth knowing is that the room works five different ways across the day: breakfast from half past seven, lunch with the mountain in front of you, an Italian afternoon tea at four, dinner from seven, and from half past six The Negroni Club, where you draw a card and the bartender builds the Negroni around it. It opens on 4 December.
Bourbon Hotel’s restaurant is Italian too, under Simone Zanoni, the Michelin-starred chef of Le George at the Four Seasons George V in Paris. I wrote about the hotel itself in the piece on Courchevel’s new hotels — the short version is that Chapitre Six have taken the old Hôtel des 3 Vallées somewhere the resort has not been before, and Simonetta is part of that.
La Folie Douce Méribel-Courchevel has replaced its old self-service with Cucucina, an Italian restaurant under Arnaud Nicolas. It sits on the ridge between the two valleys, so it is a lift ride from Courchevel and a natural stop on a day skiing across the Trois Vallées.
Courchevel’s best tables are not always the newest. A handful of rooms have defined this resort for years — two Michelin stars in one, an Italian room inside a palace in another, seafood on a terrace at the altiport, and afternoons that turn into some of the best parties in the Alps.
They are also the ones that fill first. These are the addresses I book for guests season after season.
Le Cap Horn — up by the altiport, and the terrace everyone photographs. Seafood, a bottle in the sun and the whole valley in front of you — and by mid-afternoon it turns, with names like Bob Sinclar behind the decks. On a clear day it is the single most requested lunch on my list.
Bagatelle — one of the most iconic restaurants in Courchevel, and one of the hardest rooms in the resort to get into. Saint-Tropez brought up the mountain: Mediterranean cooking, long tables, and a booth that has had Rampa and the Keinemusik crew playing it.
Loulou — the Italian restaurant inside Fouquet’s at Barrière Les Neiges, with a Piedmontese accent — truffle pizza, pasta al pomodoro, risotto. Warm wood, the Bellecôte run through the windows, and the calmest of the six: this is the one where lunch stays lunch.
Baïes — slope-side in the Jardin Alpin, south-facing terrace, ski boots still on. Plates to share until the DJ takes over — Joseph Capriati, WhoMadeWho, Argy, Parallelle, Arodes and Amine K have all played here. A party rather than a meal, and very good at being one.
Airelles — several restaurants rather than one: La Table des Airelles for the French, Palladio, an Italian trattoria with a Venetian leaning, Matsuhisa, Nobu Matsuhisa’s Japanese, and Le Coin Savoyard for the mountain classics done properly — all under executive chef Adrien Trouilloud, who won his Michelin star at Rech in Paris.
SALTO, at Rosewood Le Jardin Alpin — Alpine cooking with an Italian accent in Rosewood’s first address in the French Alps, interiors by Tristan Auer. Open since December 2025 and already hard to get into.
A week here is more than the skiing, and most people put it together the hard way — one email to a hotel, another to a chalet agency, then a month of chasing restaurants that never answer. I do the whole thing. Where you stay, how you ski and with whom, the transfers, and every table from the first lunch on the mountain to dinner on the 31st. One conversation, and the week is arranged.
The tables are the part people underestimate. In the holiday weeks the rooms worth eating in are full by autumn, long before most people have booked their flights. Tell me where you want to eat and I will get it booked.
And I am here all winter, eating in these places myself, so what you get is not a list copied off the internet: it is where I send my own friends. The same goes for where you stay and for private ski lessons — all of the Trois Vallées, from a first week to off-piste.
Send me your dates and roughly what you have in mind, and I will put the week together.
