Restaurant in Val-Thorens, France
Michelin-backed fine dining at 2,345m.
The case for booking Les Explorateurs is straightforward: it is Michelin-recognised, operating at 2,345 metres in Val-Thorens, and the kitchen sources with enough specificity — AOC Bresse chicken, La Motte-Servolex mushrooms — to justify the €€€€ price tag. Dinner runs Tuesday to Sunday, 7:30–9 PM only, so plan ahead and treat it as the anchor evening of your ski trip.
If you are planning a ski trip to Val-Thorens and want one dinner that justifies the altitude, Les Explorateurs at Hôtel Pashmina is the booking to make. This is the right restaurant for couples celebrating something, for groups of serious eaters who want proof that mountain resort cooking can match what is happening in Paris, and for first-timers to the Three Valleys who want a meal that will actually anchor the trip in memory. It is not the place for a casual post-ski refuel — the €€€€ price range, the evening-only service window of 7:30 PM to 9 PM (Tuesday through Sunday), and the formal intent of the kitchen all signal that this is a deliberate dinner out, not a convenient one.
Les Explorateurs sits inside Hôtel Pashmina on Place du Slalom at 2,345 metres above sea level, making it one of the highest-altitude fine dining addresses in the French Alps. That elevation is not just a talking point. It shapes the entire proposition: Val-Thorens is the highest ski resort in Europe, and the restaurant leans into that positioning by refusing to coast on altitude novelty alone. Michelin has recognised it — twice, across two separate guide entries , for cooking that demonstrates what the citations describe as consummate technical skill and a clear determination not to be just another luxury hotel restaurant. That credibility matters when you are weighing whether to spend at this level on a ski holiday.
The interior design is described by Michelin as eye-catching, and the Google rating of 4.5 from 163 reviews suggests the room holds up in practice, not just in press materials. For first-timers, expect a dining room that takes itself seriously without being cold. The evening service runs only 90 minutes per sitting, so arrive on time and do not plan a long, meandering aperitif beforehand.
The cooking at Les Explorateurs is ingredient-led modern French cuisine with a sourcing story that Michelin has specifically called out. Scallops are paired with mushrooms from La Motte-Servolex. Venison fillet arrives with clementine and beetroot. AOC Bresse chicken , one of France's most tightly controlled poultry designations , is served two ways. Arctic char confit comes with Roussanne butter. These are not generic Alpine restaurant gestures. The sourcing reflects a kitchen that is doing the work to connect high-altitude cooking to specific French producers and regional ingredients, which puts it in a different category from the average hotel restaurant operating at this price point.
For a first visit, pay attention to how the kitchen handles the progression from savoury to dessert. Michelin's note that the dishes are a resounding manifestation of technical skill right through to the desserts is a signal that the meal holds its level across the full arc , a detail that matters when you are paying €€€€ and expecting consistency, not a strong main followed by a forgettable finish. The cuisine sits comfortably alongside what you would expect from serious modern French tables elsewhere in the country, including destinations like Flocons de Sel in Megève, though Les Explorateurs is operating in a more compressed seasonal window given its ski resort context. For broader context on what French fine dining at this level looks like, Arpège in Paris and Bras in Laguiole offer useful reference points on ingredient-driven French cooking at equivalent ambition.
No specific cocktail or wine list data is available in the venue record, so specific bottle recommendations or pricing tiers cannot be given here. What can be said, based on the Michelin recognition and the €€€€ positioning, is that a restaurant operating at this level in a luxury Alpine hotel will typically carry a wine list built around French regions with genuine cellar depth. For a first-timer, the practical move is to ask the sommelier to guide the pairing rather than ordering blind from the list. High-altitude dining has some effect on palate sensitivity, and a knowledgeable sommelier will account for that. If you want to explore Val-Thorens's broader drinks scene before or after dinner, our full Val-Thorens bars guide is the place to start.
Booking difficulty is rated Easy. The restaurant operates Tuesday through Sunday with a single evening service from 7:30 PM to 9 PM, and it is closed on Mondays. Given that Val-Thorens is a seasonal ski resort, the restaurant operates within a compressed winter season window , typically running from late November through April. Book before you arrive at the resort rather than assuming availability on the mountain. Hotel guests at Pashmina may have priority access, but no specific booking policy data is available in the venue record, so verify this directly when making your reservation.
No phone number or website is listed in the venue data, so the most reliable approach for a first-timer is to contact Hôtel Pashmina directly through their hotel reservation channel. If you are planning a broader Val-Thorens trip, our full Val-Thorens hotels guide and full Val-Thorens restaurants guide are worth reviewing before you commit. For other dining in the resort, Le Diamant Noir is the other name worth knowing. Our full Val-Thorens experiences guide and full Val-Thorens wineries guide round out the planning picture.
Dress expectations are not formally stated in the venue data, but the combination of a luxury hotel setting, Michelin recognition, and €€€€ pricing makes smart casual the safe floor , resort wear that you would not wear to the slopes. Come dressed for a proper dinner, not a mountain cafe.
Quick reference: Tuesday–Sunday, 7:30 PM–9 PM only; closed Monday; €€€€; Michelin-recognised; Easy to book; seasonal operation aligned with Val-Thorens ski season.
Within Val-Thorens itself, the competition at the fine dining tier is limited, which makes Les Explorateurs the default answer if you want Michelin-calibre cooking in the resort. For context on what Michelin-starred modern French cuisine looks like across France more broadly, consider Maison Lameloise in Chagny, Troisgros in Ouches, or Mirazur in Menton as regional benchmarks. For the full range of destination-level French cooking, Auberge de l'Ill in Illhaeusern, Les Prés d'Eugénie in Eugénie-les-Bains, Georges Blanc in Vonnas, Paul Bocuse in Collonges-au-Mont-d'Or, and La Table du Castellet in Le Castellet each represent a different regional expression of the tradition. Outside France, Frantzén in Stockholm offers a useful comparison point for technically precise tasting-menu cooking at altitude-equivalent ambition.
Book Les Explorateurs if you are in Val-Thorens and want one dinner that earns its price tag. The Michelin recognition, the sourcing specificity, and the 4.5 Google rating across 163 reviews all point in the same direction: this kitchen is not coasting. The single evening service window, the ski-season-only operation, and the €€€€ pricing mean you need to plan deliberately, but none of those factors are reasons to avoid it. For a first-timer, this is the meal that will make the trip feel like more than just skiing.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Les Explorateurs - Hôtel Pashmina | In a magnificent hotel set 2 345m above sea level, this high-flying restaurant is well worth the climb. The eye-catching interior decor sets the tone for exploring the chef's inspired creations based on meticulously sourced high-quality ingredients: scallops with mushrooms from La Motte-Servolex; venison fillet with clementine and beetroot; AOC Bresse chicken served two ways. Right through to the desserts, the dishes are a resounding manifestation of consummate technical skill and a determination not to be just another luxury hotel restaurant.; In a magnificent hotel set 2 345m above sea level, this high-flying restaurant is well worth the climb. The eye-catching interior decor sets the tone for exploring the chef's inspired creations based on meticulously sourced high-quality ingredients: scallops with mushrooms from La Motte-Servolex, Arctic char confit with Roussanne butter, AOC Bresse chicken served two ways. Right through to the desserts, the dishes are a resounding manifestation of consummate technical skill and a determination not to be just another luxury hotel restaurant. | €€€€ | — |
| Plénitude | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Pierre Gagnaire | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Alléno Paris au Pavillon Ledoyen | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Kei | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Le Cinq - Four Seasons Hôtel George V | Michelin 3 Star, World's 50 Best | €€€€ | — |
Side-by-side comparison to help you decide where to book.
No dietary accommodation data is in the venue record, so check the venue's official channels before booking. Given the €€€€ price point and Michelin recognition, kitchens at this tier typically engage with dietary requirements in advance — but confirm specifics rather than assuming.
Based on what Michelin has specifically cited — scallops sourced from La Motte-Servolex, AOC Bresse chicken, Arctic char confit — the kitchen is building around verifiable sourcing rather than generic luxury presentation. At €€€€ pricing in a ski resort context, that sourcing discipline is what separates this from hotel restaurant filler. If you are already paying Val-Thorens high-season rates, one tasting menu dinner here is the logical splurge.
No bar seating or counter dining information is in the venue record. The restaurant operates a single evening service window — 7:30 PM to 9 PM, Tuesday through Sunday — which suggests a structured sitting format rather than a casual drop-in bar. Check with Hôtel Pashmina directly if informal seating matters to your group.
Yes, for one dinner in Val-Thorens at this level. The Michelin recognition is the clearest external validator, and the sourcing specificity — named producers, AOC-certified poultry, regional ingredients — gives the €€€€ pricing a concrete rationale. If you want comparable cooking without the mountain setting, you will find more options and better value-per-course in Lyon or Paris; Les Explorateurs earns its price partly because nothing else at this tier exists at 2,345 metres.
Book as early as your ski trip dates are confirmed. The restaurant is closed Mondays and runs a tight 7:30–9 PM window six nights a week, which limits covers. During peak ski season — February half-terms and the Christmas-to-New Year stretch — availability at Hôtel Pashmina fills with hotel guests first, so outside guests should not leave this until arrival week.
Yes. The combination of Michelin-cited cooking, a setting at 2,345 metres, and the hotel's described interior makes it the most credible special-occasion option in Val-Thorens by a clear margin. For a milestone birthday or anniversary during a ski trip, the altitude and the sourcing story give it genuine occasion weight — not just a dressed-up hotel dining room.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
