Alpage

From the Savoyard dialect, ‘Alpage’ evokes verdant meadows, high-altitude lakes and flowery paths, steep mineral peaks, peaceful wooded valleys and the pure grandeur of the wild mountains.

The chef's palette changes naturally with the seasons, seduced by the fruits of the surrounding vegetable gardens, fishing, hunting and livestock farming. In the summer, bouquets from the mountain pastures of Courchevel are brought to the table to complete the basket of inspiration. In a constant quest for the curious umami, the dishes are balanced in a frolic of flavours and textures, a bold reflection of the traditions of the Tarines.

Alpage offers a soothing, sensitive moment, a virtuous immersion in the moonlight, a gentle setting of mineral and green brutality at the foot of snow-capped peaks. The cuisine is deeply inspired by a farming heritage, the fruit of thousands of years of hard work, shared intimately with chef Jean-Rémi CAILLON and his team, over the course of singular stories, harmonious encounters between men and women from the mountainous lands of Savoie.

At the Michelin Guide 2024 ceremony, the Alpage restaurant and its teams were awarded a star for the Alpage restaurant, which has been open at the Hotel Annapurna since December 2023.