Cheval Blanc Courchevel

At 1,850 metres in the Courchevel 1850 resort above the Belleville valley, Cheval Blanc Courchevel occupies a building of contemporary alpine design at the pivot of the resort’s most socially active area, a short glide from the Bellecôte piste and the centre of the ski village. The 36 rooms and suites were designed by Sybille de Margerie in a palette of ice, wood, and natural stone that draws on the alpine landscape rather than the folkloric chalet aesthetic, achieving a warmth of residential character that the most ambitious Alpine hotels consistently aim for and rarely fully achieve. The ski-in ski-out access and the private spa with indoor pool are the two facilities most valued by the winter clientele.

The two-Michelin-starred restaurant Le 1947 serves a cuisine defined by exceptional ingredient sourcing — truffles, caviar, rare mountain cheeses and cured meats, seasonal vegetables from elite producers across France — with a technical level appropriate to the restaurant’s position as one of the most discussed tables in the French Alps. The wine cellar’s collection of Burgundies and Bordeaux is managed with the seriousness of a fine wine library. The ski programme, managed through the hotel’s private Ski Host service, gives guests priority access to guide and instructor bookings and coordinates mountain dining and picnic arrangements on the slopes.

Cheval Blanc Courchevel’s positioning as the LVMH maison’s mountain address means it operates with the craft sensibility and cultural ambition of the broader group, not simply as a luxury ski hotel. The quality of the art programme in the public spaces, the precision of the service protocols, and the identity of the restaurant as a gastronomic destination in its own right rather than a hotel dining room give it a depth of proposition that distinguishes it within an extremely competitive Alpine market.