Le 1947 sur Saint-Bon-Tarentaise

It seems wrong to say our experience was 'average', but to say we enjoyed the experience and the food would not be the truth. We ordered the Tasting Menu with some tweaks. We appreciated the ingredients and the processes, but we didn't walk away from dinner thinking wow! There were highlights (scallop), but mainly 'what are we eating' (nettle and milk skin was strange and like eating plastic) and overwhelming flavours (Turnip Broth and Lake Fish Chervil) or too many flavours (Ballade 34). We are fortunate to have experienced a 3 Star Michelin restaurant, but for us it was anticlimactic.

Le 1947 Courchevel is a truly amazing and offers a very unique experience compared to most 3 Michelin star restaurants. - Food: We had the tasting menu which was very sophisticated but also tasty. One can tell how much work has gone into creating these amazing dishes, and there is a strong focus on delivering a memorable experience instead of cutting corners with ingredients. - Service: This is where Le 1947 stands out vs. its 3 star peers. Luc, the restaurant manager, goes the extra mile to make sure every guest has a personalized experience, from call pre arrival to discuss preference, in person greetings at the bar while we were having an aperitif, to kitchen tour and accompanying us to lobby after diner. The executive chef also personally serves each table throughout the meal. The restaurant is only open for diner with 5 tables, I highly recommend making a reservation well in advance.