Tag Archives: Gourmet Restaurant

Courchevel, France: Fooding And Spa

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The Lunch

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The Café Nikki by Nikki Beach

After arriving at the White Courchevel 1921 hotel, Nathalie who knows my (simple but sharp) tastes, invited me to lunch at the new Café Nikki (the newest of the Nikki Beach Miami, Saint Barth etc … ). The restaurant is located in the Aquamotion, where I stay the whole afternoon for a day spa.

Wide clear space (with XXL view of the snowy landscape), nice decor and friendly team. I am happy to have a late lunch without the crowd. We meet Jade and Christophe in charge of the press and restaurant. On the menu, a very good chicken satay I struggled to finish as the quantities are large! Time flies and it’s already time to go to my appointment at the spa.,,

France-Courchevel-Ski-Resort-Aquamotion-Restaurant-Nikki-Beach-4-Photo ©Mademoiselle Le K France-Courchevel-Ski-Resort-Aquamotion-Restaurant-Nikki-Beach-5-Photo ©Mademoiselle Le KFrance-Courchevel-Ski-Resort-Aquamotion-Restaurant-Nikki-Beach-2-Photo ©Mademoiselle Le K

The Spa

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The Aquamotion

I skied nearly every day of the week. So I decided to spoil my legs by a custom program developed by therapists of the Aquamotion‘s Spa-Balneo area. After more than an hour in the wellness area, especially in the outdoor pool (which has views of the peaks), I start my spa treatments.

First treatment in a spacious room with violet light. I plunge my legs in a kind of spa tub, divided into two compartments: one with an ice water and the other one with hot water (photos above). Step two (photo below): lying on the table, I get a scrub based on marine products, while the jets massage the entire body. 

In the bluish light room, my therapist performs a specific massage legs for 30 minutes. It combines several techniques to relax and rest my legs. And final stage, I lay down a water bed that massages the whole body (like the armchair of my Parisian beautician). And here I must confess, I fell asleep :))

When I wake up, it is in 7:00 – 7:30 p.m. and I have to hurry up and quickly go back to the White 1921 hotel, to get dressed before going dinner with a friend. I would love to keep the relaxation vibe and just go to bed!

France-Courchevel-1850-Ski-Resort-Aquamotion-Aquawellness-Spa-Treatments-2-Photo ©Mademoiselle Le KFrance-Courchevel-1850-Ski-Resort-Aquamotion-Aquawellness-Spa-Treatments-3-Photo ©Mademoiselle Le K  France-Courchevel-1850-Ski-Resort-Aquamotion-Aquawellness-Spa-Treatments-4-Photo ©Mademoiselle Le K

The dinner

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La Saulire

The White 1921 hotel doesn’t have a restaurant, so they invited me with a friend at La Saulire, a cult gourmet restaurant in Courchevel (located close to the hotel!). By sitting, I noticed this phrase in Savoy dialect (photo above) that Jacques Trauchessec the owner of La Saulire, translates me : “It’s wedged between two wines that we best have our balance “.

As we say in French : “En bon entendeur” (as a good listener), I tasted at the end of dinner, a tear of Génépi, a Savoyard digestive … And I confirm, I don’t like digestive and always feel swallow alcohol at 90 ° ( lol)!

In the photos below, my excellent dinner started with a delicious cauliflower velouté with truffle, followed by saint jacques (I’ve never eaten as much since my last stay in the 3 Vallees) and finally a fantastic chocolate souflle!

France-Courchevel-1850-Ski-Resort-Dinner-Restaurant-La Saulire-1-Photo ©Mademoiselle Le KFrance-Courchevel-1850-Ski-Resort-Dinner-Restaurant-La Saulire-2-Photo ©Mademoiselle Le K

Photos : © Mademoiselle Le K – Tous droits réservés

Informations  

Tourist Office of CourchevelWhite 1921 Courchevel,  www.les3vallees.com  

DESTINATIONSBEAUTE & LIFESTYLE

Many thanks to the Tourist Office of Courchevel and White 1921 Courchevel for this beautiful invitation. As always these opinions are my own.

La Tania: Skiing & Gastronomy

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Igloo & Snowmobile

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It Is Minus 8 Degrees Outside

and as there is wind, it is freezing cold! If you need keep action between ski sessions, go to Courchevel Adventure! Among many activities you can participate in the construction of an Igloo. Or drive a snowmobile on the Courchevel heights, overlooking the small airfield …

Picture below : the view of the entrance, from inside the igloo where the temperature is better than outside.

France-La-Tania-Ski-Resort-French-Alps-Courchel-Aventure-Igloo-2-Photo ©Mademoiselle Le KFrance-La-Tania-Ski-Resort-French-Alps-Courchel-Aventure-Igloo-5-Photo ©Mademoiselle Le K
France-La-Tania-Ski-Resort-French-Alps-Courchel-Aventure-Snowmobile-2-Photo ©Mademoiselle Le K

I finally drove a snowmobile!

When I put on my helmet, I’m a little impressed, but soon I found my rhythm. I confirm: driving is a thousand times more exciting and fun! In addition, it’s very nice here because the snowmobile circuit is pretty “flat”. 

France-La-Tania-Ski-Resort-French-Alps-Courchel-Aventure-Snowmobile-3-Photo ©Mademoiselle Le KFrance-La-Tania-Ski-Resort-French-Alps-Courchel-Aventure-Snowmobile-1-Photo ©Mademoiselle Le K

Gourmet Lunch at Le Farçon

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Back To La Tania

to discover the inventive cuisine of Michelin-starred chef Julien Machet (one star for ten years), who started as a pastry chef (pictured below, my favorite dessert!). The restaurant Le Farçon is located both in the resort center and near the slopes.

The food is original and delicious! While tasting, first you can identify each aromas that mingle in the mouth. The plates are also beautiful to look at. A graphic modern presentation that reminds me of the “Japanese style” (photos above).

If the chef has no favourite ingredient : “the favourite ingredient is the right ingredient”, he likes using an unusual ingredient, the hay in sorbet, syrup, beer and even chocolate! “The hay has a strong smell. I wanted to taste it.” he prosaically adds. Being honest, my brain was unable to classify this ingredient in the “I like”, or “I don’t like”: too unique! Quite disturbing!  

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Julien Machet cooks with quality natural products from Savoie. He also enjoys travels: “It’s not good to be too chauvinistic” (below: a black and white portrait in the kitchen). Recently, he was inspired in Vietnam by a dish based on banana, coconut and tapioca that he added in his restaurant menu. 

He founded the Chef de Cœur four years ago. Each year, for this special event he cooks with other chefs and the profits are donated to the Banque alimentaire savoyarde (Food Bank of Savoy) to fight against hunger in the Savoie region. “My grandmother who came from Italy, has always shared the food. She had known hunger.” Do not miss the fifth edition next May with seven chefs. 

On the below third picture : the beautiful ceramics of Lorène Herrero, on the wooden walls of the restaurant Le Farçon. I don’t know why, they remind me Laponia (where I haven’t been yet). Check out the work of this gifted young artist! 

France-La-Tania-Ski-Resort-Gastronomic-Restaurant-Le-Farçon-Michelin-Starred-Chef-Julien-Machet-3A-Photo ©Mademoiselle Le K  France-La-Tania-Ski-Resort-Gastronomic-Restaurant-Le-Farçon-Michelin-Starred-Chef-Julien-Machet-5-Photo ©Mademoiselle Le KFrance-La-Tania-Ski-Resort-Gastronomic-Restaurant-Le-Farçon-Michelin-Starred-Chef-Julien-Machet-4-Photo ©Mademoiselle Le K  France-La-Tania-Ski-Resort-French-Alps-Alpine-Chalets-Photo ©Mademoiselle Le K

Let’s go skiing!

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After The Festin,

I’m back to my ski training (need to burn millions of calories, lol)! Yesterday, it was cross country skiing, today skiing! I join Julian Malandrone, an ESF instructor for a ski lesson on the slopes of La Tania. If in Méribel, I was unable to grip a ski tow, in La Tania no problem. In fact it is pretty easy!

After assessing my level, we go skiing on almost empty slopes lined with fir trees! Magical! Go skiing excluding school holidays, especially if you are a beginner! You avoid the crowd and the stress. Occasionally, Julian shows me how skiing a bit in the fresh powder. Awesome! The sky clears revealing the mountains, there is no noise. See you at my next stop (coming up post) … 

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Photos : © Mademoiselle Le K – Tous droits réservés.

Informations  

www.latania.comwww.les3vallees.com  

For cross country skiing or skiing lessons, you can contact the ESF La Tania : +33 (0)4 79 08 80 39 and Julian Malandrone : +33 (0)677789353.

Related posts : DESTINATIONSHOTEL REVIEWS & LIFESTYLE

Many thanks to the 3 Vallées and La Tania Tourist Office for this exciting invitation. Many thanks to the chef Julien Machet and his team, and Julian Malandrone and the ESF La Tania. As always these opinions are my own.

The Koh-I Nor in Val Thorens, France

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My Room

During this long weekend in Val Thorens, I was really happy to discover the Koh-I Nor. The 5-star hotel overlooks the station. And in the morning I looked at the fog from my room balcony (photo 4 on the photo montage above). I was about to cancel my ski lesson, thinking there was no visibility on the slopes. While I equip myself, (obviously) fog disappeared!

The day before I went out until late. And as it was snowing, I couldn’t recognize the way back to the hotel (epic)! Fortunately, thanks to the impeccable bedding, I slept like a baby a few hours. The well-damped room is very comfortable. 

I also liked the woodwork, the view (beautiful late afternoon light on the mountains) and the Cinq Mondes amenities. Photos: 1. the hotel logo, 2. bedroom and 3. in the corridor, the carpet “surfs” between rooms. Fun!

The Spa

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A Customized Massage

I arrived tired and tense at my spa appointment, without any idea of I wanted. I finally chose a facial massage and let my therapist, Manon decided what kind of treatment.

She mixed some: “ko bi do (the ancient technic of Japanese beauty), Chinese medicines and dermapuncture (acupuncture where needles are replaced with thumbs) technics” and a massage to relax the nervous system, with the Cinq Monde cosmetics. 

Fantastic! I felt asleep! Upon awakening, my face and neck are super relaxed. And my traits are deeply subsided, all tension is gone. This excellent massage is incredibly relaxing, thank you Manon!

Dinner @ Le Diamand Noir

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Divine cuisine

For dinner, I joined a friend at Le Diamand Noir, one of the restaurants of the Koh-I Nor. Without being the finest gourmet, I appreciate novelty and originality: what about that dinner? Delicious!

What a pleasure to discover the cuisine of the Michelin starred Chef Eric Samson mixing different fine flavors with aromatic mountain herbs. The dishes are beautiful to look at and the service and decor are really good.  

As a starter, I took the seared foie gras with a lychee sorbet, the combination of the two is to die for! For the main course, fish with carrots and potimaron (photo 1 on the above assembly). And dessert, a beautifully presented chocolate-lychee ice cream (photo 4).

Photos : © Mademoiselle Le K – Tous droits réservés. Photo 2 du premier montage photo, et photo 2 @ Koh-I Nor.

Informations  

Koh-I Norwww.valthorens.com

Related posts : HOTEL REVIEWS & DESTINATIONS

Many thanks to the Koh-I Nor and Val Thorens Tourist Office for this very nice stay! As always these opinions are my own.