Restaurant in Courchevel, France
Three Michelin stars. Book early or miss out.

Le 1947 à Cheval Blanc holds three Michelin stars and 96 points on La Liste 2026, making it the reference address for fine dining in Courchevel. Chef Jean-Philippe Blondet's creative menu suits a special-occasion booking above all else. Expect Near Impossible availability during ski season and €€€€ pricing — book at least six to eight weeks out.
If you are weighing whether to book Le 1947 à Cheval Blanc, the short answer is yes — but go in with clear expectations. This is a three-Michelin-star restaurant inside one of the Alps' most prestigious hotel addresses, and it earns that positioning. With 96 points on La Liste's 2026 ranking and a place in Les Grandes Tables du Monde, it sits at the leading of fine dining in the French Alps. The question is not whether the kitchen can deliver — it can , but whether the occasion, the budget, and the booking window you have align with what this restaurant demands.
Imagine arriving at a mountain resort after a day on the Courchevel slopes. The transition from ski boots to a dining room operating at this level is part of what makes the experience distinctive. The atmosphere at Le 1947 is composed rather than theatrical , the energy is quiet, precise, and calibrated toward the kind of evening where conversation matters. This is not a restaurant that competes for your attention with noise or spectacle; it holds it through the quality of what arrives at the table. For a special occasion, an anniversary, a meaningful business dinner, or simply a night where you want the meal to be the memory, the ambient register here is right.
Chef Jean-Philippe Blondet leads the kitchen, and the creative cuisine reflects a high level of technical precision. The cooking is positioned squarely in the modern French fine-dining register , considered, seasonal, and structured around a tasting-menu format that suits the occasion framing. For the morning or weekend guest wondering about the breakfast and brunch offering at a property of this tier, Cheval Blanc hotels are known for taking their daytime food seriously, and the broader hotel dining context here operates at a standard consistent with the three-star anchor. That said, specific morning service details are not confirmed in our current data, so contact the hotel directly to confirm what is available and whether reservations are needed for daytime dining.
Le 1947 holds an OAD (Opinionated About Dining) ranking of #40 for Classical in Europe as of 2024, which is a useful calibration point. It places the restaurant among a European cohort that includes [Alléno Paris au Pavillon Ledoyen in Paris](https://www.joinpearl.co/restaurants/allno-paris-au-pavillon-ledoyen-paris-restaurant), [Mirazur in Menton](https://www.joinpearl.co/restaurants/mirazur-menton-restaurant), and [Troisgros - Le Bois sans Feuilles in Ouches](https://www.joinpearl.co/restaurants/troisgros-le-bois-sans-feuilles-ouches-restaurant) , company that signals genuine ambition rather than resort-restaurant prestige alone. Regionally, it benchmarks well against [Flocons de Sel in Megève](https://www.joinpearl.co/restaurants/flocons-de-sel-megve-restaurant), another three-star alpine address, and is in a different tier from starred restaurants that trade primarily on setting.
For context on where Le 1947 sits in the broader French fine-dining canon, peer comparisons with [Arpège in Paris](https://www.joinpearl.co/restaurants/arpge-paris-restaurant), [Bras in Laguiole](https://www.joinpearl.co/restaurants/bras-laguiole-restaurant), [Auberge de l'Ill in Illhaeusern](https://www.joinpearl.co/restaurants/auberge-de-lill-illhaeusern-restaurant), and [Cocina Hermanos Torres in Barcelona](https://www.joinpearl.co/restaurants/cocina-hermanos-torres-barcelona-restaurant) are instructive , all hold comparable recognition and share a commitment to creative cooking at the highest technical level. Le 1947 brings the added variable of a world-class ski resort setting, which either enhances the appeal or is irrelevant depending on how you travel.
Booking difficulty is rated Near Impossible. During peak Courchevel ski season , December through April , this restaurant fills well in advance, and last-minute availability is essentially nonexistent. Plan on a minimum of six to eight weeks ahead for prime ski-season dates; for the Christmas and New Year window, three months or more is prudent. The restaurant is located at Rue du Jardin Alpin, 73120 Courchevel. Reservations: Book as early as possible; ski season windows close fast. Dress: Smart dress is expected at a three-Michelin-star hotel restaurant of this calibre , err toward formal rather than resort-casual. Budget: €€€€, placing this firmly at the high end of Courchevel dining; factor in wine when calculating total spend. Leading for: Special occasions, anniversary dinners, milestone celebrations, and serious food travellers for whom a three-star meal is the point of the trip. Group size: Pairs and small groups suit the format; contact the restaurant directly regarding private dining options for larger parties.
For more on where to eat, drink, and stay in the resort, see our full Courchevel restaurants guide, our full Courchevel hotels guide, our full Courchevel bars guide, our full Courchevel wineries guide, and our full Courchevel experiences guide.
At the three-Michelin-star level, Le 1947 is in a category of its own within Courchevel , no other restaurant in the resort holds comparable recognition. If budget is your primary filter and you want serious cooking at a lower commitment, Le Chabichou by Stéphane Buron and Sylvestre Wahid at Les Grandes Alpes are the strongest alternatives at a lower price point, though neither matches the full-tilt fine-dining format here.
For creative cuisine at €€€€ within Courchevel, Baumanière 1850 is worth considering as an alternative , the cooking is serious and the room is polished. Alpage and Le Sarkara offer different formats worth knowing about if you want variety across a longer stay.
If you want a more casual atmosphere while keeping the food quality high, consider L'Altiplano au K2 Palace for Peruvian cooking with alpine luxury framing, or Base Kamp by Aïnata for something culturally different at the same price tier. Neither replaces Le 1947 for a true special-occasion fine-dining night, but both offer a strong evening out when you want a change of register across a multi-day visit.
| Venue | Price | Value |
|---|---|---|
| Le 1947 à Cheval Blanc | €€€€ | — |
| Le Farçon | €€€€ | — |
| Baumanière 1850 | €€€€ | — |
| Base Kamp by Aïnata | €€€€ | — |
| L'Altiplano au K2 Palace | €€€€ | — |
| L'Altitude | — |
Side-by-side comparison to help you decide where to book.
Formal dress is the expected standard at a three-Michelin-star hotel restaurant of this standing. Think evening wear or at minimum a jacket for men — ski-resort casual does not fit the room. The transition from slopes to this dining room is deliberate; dress accordingly or you will feel underprepared.
No other restaurant in Courchevel holds three Michelin stars, so direct equivalents do not exist locally. Le Farçon offers serious Savoyard cooking at a fraction of the price and is a strong choice if the €€€€ tier is out of reach. Baumanière 1850 sits closer to the luxury hotel bracket and is worth considering for guests who want a formal dinner without the full commitment of Le 1947's tasting format.
Book as early as possible — ideally two to three months before your trip if you are travelling during peak ski season (December through April). Tables here are rated near-impossible to secure at short notice, and the restaurant operates within Cheval Blanc, meaning hotel guests often have first access. Waiting until you arrive in Courchevel is not a realistic strategy.
Solo dining at a three-Michelin-star tasting menu restaurant is always possible but rarely the format's natural fit; the experience is structured around the meal itself rather than any counter or chef's table interaction that would make solo dining feel intentional. If solo dining matters to your decision, confirm the seating arrangement directly with the restaurant when booking, as the venue data does not specify a counter option.
At €€€€ pricing, this is one of the most expensive dining decisions you will make in the Alps — but the credentials back it up: three Michelin stars (2025), 96 points on La Liste, and recognition from Les Grandes Tables du Monde. If fine dining at this level is what you are after, the awards signal that the kitchen is operating consistently at the top of the category. If you are unsure whether a long tasting menu format is your preference, the price makes it a high-risk test.
Given that chef Jean-Philippe Blondet's kitchen holds three Michelin stars and scored 96.5pts on La Liste in 2025, the tasting menu format is clearly the vehicle through which the restaurant has earned its reputation. Ranked #40 in the OAD Classical in Europe list (2024), this is a kitchen that performs at competition level in a category judged by serious diners. If tasting menus are your format, this is one of the most credentialled options in the French Alps.
Yes — the combination of a three-Michelin-star kitchen, a Cheval Blanc hotel setting, and the Courchevel mountain backdrop makes this a strong choice for a milestone dinner. The formality and price point signal occasion by default, and the La Liste Exceptional category rating (2026) reinforces that the experience matches the expectation. Book a private or preferred table when reserving and mention the occasion.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.