High in the Alps, Le Chabichou sports two Michelin stars, offering fine dining to those who flock to the French ski resort of Courchevel.
Chef Stephane Buron, whose tenure at the restaurant began in 1987, makes abundant use of local food products, including mushrooms from regional forests, fish from Alpine lakes, and venison.
Which is not to say that he disregards the expectations of diners in a luxury retreat: caviar, lobster, and scallops are here as well. There is a comfortable confidence about the range of dishes and even their style of presentation. Buron seems to be cooking for an audience that looks to be pleased rather than surprised, though he is not above an occasional whimsical flourish in his plating.
In French. Hardcover. Color photographs throughout.