In the prestigious setting of Courchevel 1850, one of the most famous ski resorts in the French Alps, arises Slalom 1850, restaurant awarded with two Michelin stars and a point of reference for lovers of haute cuisine. Located within the exclusive Hotel Le Strato, the restaurant represents one of the most sought-after gastronomic destinations in Savoy, thanks to a culinary offering that combines creativity, technique, and a profound respect for raw materials.

Led by the Chef Thomas Prod'homme, Slalom 1850 offers a gastronomic journey that tells the story of the Alpine region through contemporary, refined and ever-evolving cuisine.

Slalom 1850: a high-altitude gastronomic experience

The restaurant is located inside the Hotel Le Strato, in the centre of Courchevel 1850, the most exclusive resort in the Trois Vallées ski area, the largest connected ski area in the world.

The privileged location allows guests to easily reach the restaurant from both the resort's luxury hotels and directly from the ski slopes, making it an ideal destination for a gourmet dinner after a day on the snow.

Slalom 1850 in Courchevel: the two-Michelin-star restaurant where French cuisine meets Alpine excellence.

Slalom 1850 has been awarded two stars by the Michelin Guide, a recognition given to restaurants that offer exceptional cuisine that justifies a dedicated trip.

The renowned guide's assessment highlights the quality of the cuisine, the technical precision, the chef's personality, and the consistent level of gastronomic excellence, elements that have allowed the restaurant to enter the elite of French restaurants.

Chef Thomas Prod'homme

Leading the team is Thomas Prod'homme, a French chef who has built his career working alongside some of the most important figures in haute cuisine.

His gastronomic philosophy is based on some fundamental principles:

• valorisation of seasonality;

• continuous search for the balance between taste and lightness;

• use of carefully selected ingredients;

• respect for classic French techniques reinterpreted in a modern key;

• creativity without excess.

The result is an elegant, recognizable kitchen full of identity.

A cuisine inspired by the Alps

One of the most interesting aspects of Slalom 1850 is its strong connection with the Alpine territory.

The chef uses numerous products from the Savoie region, combining them with ingredients from other French excellences.

Among the main ingredients of the menus you can find:

• wild alpine herbs;

• seasonal mushrooms;

• truffle during the winter period;

• game;

• freshwater fish;

• selected crustaceans;

• fine French meats;

• artisanal cheeses from Savoy;

• vegetables from small producers.

Each ingredient is processed using modern techniques that enhance their natural textures, aromas, and flavors.

The tasting menu

The gastronomic experience at Slalom 1850 revolves primarily around tasting menus, designed to take customers on a culinary journey through various courses.

The number of dishes may vary depending on the season and the chef's inspiration, but the common thread is always the valorization of the raw materials.

Each course is constructed as a balanced composition, in which consistencies, temperatures and flavours blend in great harmony.

The presentation of the dishes is extremely careful, without being excessively theatrical: the main objective is always the taste.

The desserts

Great attention is also paid to pastry making.

The desserts follow the same philosophy as the cuisine:

• seasonality;

• balance between sweetness and acidity;

• use of fresh fruit;

• French haute patisserie techniques;

• elegant aesthetics.

The final creations complete the tasting experience without weighing down the palate.

The wine list

One of the restaurant's strong points is its extensive wine cellar.

The wine list includes numerous French labels from:

• Burgundy;

• Bordeaux;

• Champagne;

• Rhone;

• Loire;

• Alsace;

• Jura;

• Savoy.

Alongside the big names, there are also emerging producers and organic, biodynamic, and natural wines selected to best accompany each tasting experience.

The dining room service also offers refined wine and food pairings designed to enhance each individual dish.

The impeccable service

Service is one of the elements that contribute to the prestige of Slalom 1850.

The staff welcomes guests with professionalism, discretion, and great attention to detail.

Each dish is presented with precision, illustrating ingredients, preparation techniques, and gastronomic inspiration, without ever being invasive.

The overall experience aims to create a perfect balance between elegance and naturalness.

The environments

The atmosphere of Slalom 1850 perfectly reflects the style of the Hotel Le Strato.

The interiors combine the charm of the Alpine chalet with a contemporary design featuring:

• natural wood;

• stone;

• soft lighting;

• luxury furnishings;

• well-spaced tables;

• view of the surrounding mountains.

The atmosphere is refined yet welcoming, ideal for both a romantic dinner and a special occasion.

How much does it cost to eat at Slalom 1850?

Being a two-Michelin-star restaurant located in one of Europe's most exclusive locations, the prices are consistent with the level of experience offered.

Indicatively:

• tasting menu from around 200 euros per person, variable according to the season;

• wine pairing available with supplement;

• wide selection of fine bottles in the cellar.

Why choose Slalom 1850

Slalom 1850 represents one of the best gastronomic experiences in the entire French Alpine region.

The combination of:

• two Michelin stars;

• contemporary cuisine;

• excellent products;

• impeccable service;

• exclusive environment;

• privileged location in Courchevel 1850;

makes this restaurant an unmissable destination for those who want to experience a top-quality dinner during a stay in the French Alps.

Book your Experience with Salomar Luxury Concierge

Slalom 1850 confirms how fine cuisine can express a region through technique, creativity, and respect for raw ingredients. The experience offered by Thomas Prod'homme goes beyond simply sampling refined dishes: each course is the result of research, sensitivity, and a profound understanding of French gastronomic tradition, reinterpreted with a modern flair.

For those visiting Courchevel 1850 and wishing to indulge in one of the finest culinary experiences in France, Slalom 1850 represents an absolutely prestigious choice, capable of satisfying even the most demanding palates.