Le Chabichou, Gourmet Restaurant in CourchevelAuthentic and subtle
For Stéphane Buron, “simplicity is the art of perfection”.
Driven by this desire for simplicity, the chef with two Michelin stars works to showcase the very essence of each ingredient, revealing and intensifying original flavours with his subtle recipes.
At his gourmet restaurant Le Chabichou, the focus is on the fundamentals.
“There can be no good food without good ingredients”: that’s the chef’s mantra. Throughout the year, he looks for the best and most local ingredients, working with dedicated partners who are just as passionate as he is.
As the seasons change, he creates menus which spark emotions and create lasting memories.
During his career, he has worked at Le Grand Hôtel Bragard in Gérardmer, alongside Christian Willer at Hôtel Martinez in Cannes, in Palm Beach in the United States and at the Élysée Palace.
Since 1987, he has thrived at the gourmet restaurant Le Chabichou in Courchevel, initially working with Michel Rochedy before going it alone in 2018. During this time, the chef received the Taittinger International Culinary Prize in 2002 and was given the prestigious title of Meilleur Ouvrier de France in 2004.
Today, he devotes his technical skills and creativity to serving simply perfect cuisine.
A contemporary and welcoming ambiance
Le Chabichou pays tribute to the natural world and the Alps’ mineral and green landscapes.
As you step inside the restaurant, you enter a wonderfully gentle and soothing world, encouraging you to relax ahead of the gourmet experience you are about to enjoy.
Featuring grey granite, a flight of birds in Murano glass, autumnal leaves in bronze and flowers in white porcelain, the restaurant’s décor is inspired by the mountains around Courchevel and the tranquil Japanese landscapes of which the chef is so fond.
At the restaurant Le Chabichou, the four seasons are subtly reflected in a very sophisticated and contemporary setting.
At Le Chabichou, everything is harmonious and balanced.
The chef works with creative professionals to create plates and dishes which will complement his recipes perfectly; in the kitchen, he passes on his expertise and his passion for the Savoie to his team; with the serving staff, he shares the story behind each dish so that this same story can be told to the restaurant’s diners.