Led by Chef Jean-Rémi Caillon, Alpage’s cuisine stands out for the precision of every gesture, the subtle evolution of flavors, and the deep connection with market gardeners, fishermen, and artisans who bring the mountain to life through their craft.

Each five- or seven-course menu tells a story that unfolds with the seasons: freshly picked herbs and flowers, Courchevel pepper, alpine lake fish, mushrooms, game, truffles.

These creations are born from a constant dialogue between inspiration and nature — a sincere and responsible approach to gastronomy.

Originally from Roanne, trained in fine French cuisine and deeply influenced by his travels, Jean-Rémi Caillon places great importance on seasonal produce, raw flavors, and honoring the work of producers.

"My job is to highlight those who grow, harvest, fish, and raise these rare products, and to tell their story through each dish."

- Jean-Rémi Caillon

An approach that is reflected across all the menus of La Maison Pinturault, from the Michelin-starred Alpage* to the Etable des Lys in Courchevel Le Praz.

In 2024, Alpage was awarded the Écotable 3-star label, a testament to its daily commitment to supporting local supply chains, preserving biodiversity, and reducing its environmental footprint.

This philosophy is naturally reflected in the careful selection of ingredients and the creation of each dish, making Alpage a standout among Courchevel’s fine dining establishments.

From 7:30 PM

Dinner only

Wednesday to Sunday