Founded in 1946, synonymous with luxury vacations over the past 80 years, Courchevel ski resort has truly become an icon of French lifestyle. Prestigious hotels, luxurious spas, unrivalled service and the star chefs make the holidays in the Three Valleys truly unforgettable.
2025/2026 is promising to be even more of a landmark for this popular resort. In addition to its anniversary, Courchevel is already preparing for the 2030 Olympic Games in the French Alps. This season, the guests will have a selection of 43 hotels, 20 of them five-starred. The resort is also enjoying over 100 restaurants, with seven of them Michelin-starred (with a total of 13 stars attributed by the renowned guide).
On top of the latest seasonal offerings, Hello Monaco is happy to be your trusted guide in planning your winter vacation.
HOTELS: THE SEASON PREMIERES
Japanese Aesthetics at the “Maya Hotel Courchevel 1850”
Welcome to the Maya Courchevel 1850. A true architectural masterpiece has opened in the very heart of the ski resort, within walking distance of the slopes. This luxury boutique hotel by the Monegasque Maya Collection truly embodies the harmony between Japanese aesthetics and contemporary Alpine style.
The concept was created by architect and designer Sylvestre Murigneux. This is a space where minimalism, soft lines and natural materials go hand-in-hand with impeccable comfort. Its guests enjoy a selection of elegant rooms and suites ranging from 18 to 240m2. The Master Suite Lalique and the Appartement Lalique, with their panoramic mountain views, private massage area and artwork by Lalique and Takashi Murakami, deserve particular attention.
Created in partnership with the Japanese “Forlle’d”, The Maya Well spa is offering its guests exclusive treatments to restore your energy and radiant skin, whilst the MayaBay restaurant is inviting you to embark on a true culinary journey through Thailand and Japan.
Alpine luxury and comfort at the “Atmosphère 1850”
A new luxury residence combining the comfort of a private chalet and 5* hotel services, the Atmosphère 1850 is due to open in Courchevel early this winter. With its 13 floors and a total area of 5,800m2, it will be housing a unique apartment concept offering exceptional comfort. Bringing sophisticated contemporary design, the architect Rémi Giffon created this space with natural materials—solid wood, stone and bronze. Handcrafted in the Rhône-Alpes region, its furniture is custom-designed, celebrating the mastery of local manufacturers.
The residence has 18 suites accommodating up to eight guests and a spectacular 680m2 three-level penthouse. Families get to enjoy a children’s room with a Lego wall, climbing wall and a library here.
Boasting a 22-metre pool, panoramic sauna, salt cave, hammam, fitness, yoga studios and three treatment rooms, its spacious 680m2 spa zone is promising you true relaxation after a busy day. The concept is crowned by a gourmet restaurant, a ski shop and a concierge service ready to set up anything from a private chef to a hot air balloon experience.
RESTAURANTS: NEW SEASONAL OPENINGS
Courchevel is once again true to its reputation of the Alps gastronomic capital. But the resort’s magic is not just limited to haute cuisine, with its restaurants offering an incredible variety of flavours: from traditional Savoyard dishes and cosy bistros to Italian and Asian cuisine, street food and tapas bars right next to the slopes.
Well praised by Monaco, Dubai and Mykonos residents, the MayaBay Courchevel opening is particularly remarkable. Based in the Maya Hotel Courchevel, the restaurant is treating its guests to Asian cuisine: rolls, marbled Wagyu beef, lobster, suea rong hai and trendy, spiced black cod. Just steps away, the MayaBay Bar & Lounge is inviting you to round off your evening with some signature cocktails.
Closer to Christmas, the new Italian La Bokka will open its doors in the Moriond area, with its menu honouring the classics of sunny Italy: pizza, risotto, pasta and arancini. Its interior is celebrating chic Baroque style. After a dolce vita dinner, treat yourselves to a DJ set party.
This season, the legendary five-star L’Apogée Courchevel will be hosting a popular Beefbar concept by Riccardo Giraudi, praised by the Principality’s residents for its premium meat dishes—steaks from Japan, Australia and the USA, gourmet burgers and tartares. Combining vintage, bold shapes and unexpected materials, its interior is designed by the renowned Kelly Wearstler.
For traditional Alpine cuisine lovers, the renovated gourmet shop Grenier des Alpages is opening this season (taking over the legendary Le Gaulois, in business since 1979). Treat yourselves to Beaufort cheese, Avals Valley honey, Savoie region wines and homemade dishes—from raclette sandwiches to fondue.
GASTRONOMIC PEAKS AT AN ALTITUDE OF 1,850 METRES
Following the winter season, many renowned chefs move to the French Alps. Unsurprisingly, Courchevel has a reputation of the most stellar ski resort in the world. Meet the iconic chefs and savour true culinary masterpieces in some local hotels and restaurants.
Inspired by the region’s nature and traditions, Jean-Rémi Caillon is creating his menus for the Alpage (1 Michelin star) at the Annapurna Hotel. His famous Tartifles Sapinette is an exquisite interpretation of the classic Savoyard potato casserole. His potatoes are baked with spruce buds and served with an airy cream, creamy netting, fresh tarragon and crayfish smoked in spruce resin.
Julien Machet, chef at Le Farçon (one Michelin star) is transforming a simple egg pasta into a touching homage to his grandfather and home cooking. Embodied in exquisite dishes, his culinary style is all about sincerity and tenderness.
Chef Sylvestre Wahid is combining elegance and emotion at Le Sylvestre (two Michelin stars) in Les Grandes Alpes. His signature dish is Roscoff crab, seasoned with Baux-de-Provence olive oil and lime juice. A light broth with yellow curry, smoky vinegar and caviar transforms this seafood into a true gastronomic journey.
Two-Michelin-starred Sébastien Vauxion, the Le Sarkara chef at “Le K2 Palace” is proving that dessert may well be a main course. A true ode to nature, his spicy delicacy with saffron and sea buckthorn sauce is a revelation with its unusual sweet and sour touch.
At Le Chabichou (two Michelin stars), chef Stéphane Buron is combining the strength of the forest and the delicacy of a flower in his poetic “Deer – Beetroot – Sakura”. Framed by beetroot and the aroma of sakura, the venison is a play of contrasts between power and sophistication.
And last but not least, legendary Yannick Alléno is taking his guests on a “vegetable promenade” in the three-Michelin-starred Le 1947 at the Cheval Blanc Palace. His culinary philosophy is a symphony of textures, juices and aromas, with every vegetable telling the story of Savoy, its mountains, light, shadow and time.
