Courchevel, the quintessence of alpine luxury since 1947, is an exclusive ski resort where nothing is too grand or too posh! In a plush, stylish chalet, gifted chef Thomas Prod’Homme, who trained at L’Oustau de Baumanière in Les Baux-de-Provence, accurately and elegantly slaloms between local ingredients, winter flavours and Provençal inspirations: wild mushrooms in a casserole with filtered mushroom juice; endives, pears and walnuts, smoked root butter in pear tree wood chippings and foie gras; pigeon, spelt, offal and a mulled wine reduction. The chef’s creativity, ambition and bold risk-taking character set the scene for an unforgettable meal.