Located at the heart of Courchevel’s snowy paradise, Hôtel Barrière Les Neiges is a haven for gourmands looking to indulge their foodie passion with its two restaurants, Le Fouquet’s Courchevel and B Fire.
Le Fouquet’s Courchevel is the mountainside sister to the legendary Parisian brasserie on the corner of the Avenue Georges V and the Champs-Elysées that was founded in 1899 with its close links to the world of cinema. The signature wood panelling, gold ceiling lights, red velvet chairs, traditional French cuisine and warm, sociable atmosphere has been brought to the slopes in Hôtel Barrière Les Neiges.
At Le Fouquet’s Courchevel the vibrant atmosphere and Parisian bustle paired with beautiful flavours and technical expertise is transported to the Alps, under the gaze of the jet set glamour Studio Harcourt film star portraits that adorn the walls.
French gastronomy with a focus on quality ingredients and imbued with local Savoyard influences, Le Fouquet’s Courchevel gives traditional favourites a new lease of life. Guests can savour the likes of lobster and ginger fricassee, black truffle fondue and the impressive Mont Blanc dessert.
Chalet Fouquet’s is a bijou eatery attached to Le Fouquet’s restaurant which provides a cosy space and warm atmosphere for an evening meal of mountain specialties such as the Mont D’Or cheese with Savagnin wine, ratte potatoes and baby onions, fondue Bourgignonne or tartiflette with reblochon farm cheese. Chalet Fouquet’s can also be privatised for small events. Dive into delectable fondues
B Fire is home to Barrière Les Neiges’ wood-fired cuisine; a dining concept created for the hotel by celebrated Argentine chef Mauro Colagreco (whose restaurant Le Mirazur has 2 Michelin stars and has been ranked 4th in the world for 2017). Inspired by his roots, Colagreco explains: ‘cooking over fire and embers is the fierce and muted style of cuisine I’ve known since my childhood in Argentina. An expertly-controlled fire can deftly reveal the flavours and nuances of meat, fish, vegetables and fruit’.
With a menu full of inventive and delicate cuisine, notable dishes include the confit shoulder of lamb accompanied by sweet potato and dates, wood-fired squash salad with soft Burrata cheese & truffle shavings, and a blueberry ‘snowball’ for dessert; ember-cooked celeriac with gorgonzola and black truffle, langoustines flambéed with Pisco, and caramel rice pudding with grapefruit and vanilla coconut milk to finish.
For the perfect warming aperitif or fire-side digestif to complete an evening’s dining at Hotel Barrière les Neiges: slope-side haven, The Bar provides an ideal hideaway after a day in the snow. Clad in stone and wood with magnificent mountain views, cosy up inside or watch the sun set on the bar’s terrace. Every evening, the bar and terrace hosts lively après ski sessions with dancers, singers and musicians against the stunning mountain backdrop.
For further information about the hotel, contact the Mason Rose PR team on 020 7201 8050