Dining table at Le Strato
Cuisine: Gastronomic – mountains meet Provençal fare. The restaurant received two Michelin stars in 2012.
Visit: January 2013
Price: Very expensive (location at a luxurious hotel & two-michelin-stared chef from a legendary restaurant in Provence, both do not come cheap; dishes from €70 up).
Chefs: Sylvestre Wahid (cooked at Plaza Athénée in Paris, Alain Ducasse “at the Essex House” in New York) has been cooking at the two-star Relais & Chateaux property L’Oustau de Baumanière in Provence for years before he took charge of the menu at Le Strato. There, together with his talented brother Jonathan Wahid, an award-winning dessert chef, they pamper the palates of skiers and non-skiers alike visiting Courchevel each winter. Using top ingredients and their boundless creativity are the signatures to both brothers thus joining the ranks of top chefs in France.
Modern interior
Atmosphere: Modern, stylish, cosy and warm. The interior is fresh and clean while still keeping the cozy feel of a mountain retreat. The two fireplaces in the dining room create a relaxed and warm atmosphere. There is also a small bar area, gently separated from the main dining room by a mirrored wall. One can see through the glass wall behind the bar into the hotel main lounge bar. More private tables are secluded from the 360-degrees views of the rest of the diners. Although the hotel is located in the mountains, the gastronomic restaurant is quite formal so do not wear your ski suit and Moon boots. No ties or special dresses needed though. Smart-casual clothes gets it right.
“Artistic” pieces of bread
Food: Creative, light and superb ingredients. The menu changes on daily and seasonal basis, although most of the chef’s signature dishes tend to be included more often. The bread is superb, yet be careful how much you eat since there will be more dishes than those you order from the menu. As at any Michelin-stared restaurants you will get an amuse-bouche before your first course and a small dessert or petits fours after your main course or a dessert.
Atrio of amuse-bouche
The trio of amuse-bouche served in glass cups whetted our palates for creative and tasty starters. I followed advice of a helpful and professional waiter and started with the Seabass carpaccio. He lured me saying that it was freshly delivered that day straight from the sea. As my highly fish-discernible palate later confirmed, he knew what he was talking about – the fish was tremendous. Melting softly and tasting fresh, abundant with the flavours of the sea and not as fishy-tasting as the less fresh products of the sea often tend to be. The chef’s unique take on foie gras, Alaska snow crab or scallops are also interesting options as an appetizer.
Sea bass carpaccio
The main courses looked in writing so interesting making it hard to decide which one to select. We went for two daily dishes we both liked the most and sampled from each other’s plate. Luckily me and my fiancée were seated at the more secluded table so we did not need to keep up the high dining standards (etiquette) generally expected at gastronomic restaurants. Nibbling from my dining partner’s plate is my penchant and one could say one of my bad habits. Of course I always ask when appropriate, although if it was up to me, I would have just served food at all restaurants in the asian share it all manner.
Tender chicken Le Strato way
A tender and moist Chicken from Bresse (the legendary French region famous for its superb chickens) was our choice number one. We always remember the tremendous chicken we ate at the three-Michelin-stared restaurant in the village of Vonnas cooked by the chef Georges Blanc, whom we call “the king of chickens”. (Apologies Mr. Blanc if you are reading this, but we mean it as a compliment). The chicken at Le Strato was not a far from the chef Blanc’s perfection. Cooked to an utmost tenderness, the meat was succulent absorbing the creamy sauce with easy. The resulting duet of flavours was harmonious, jazzed up a bit with crunchy and fresh vegetables served on the side.
Fresh sea bass
Even in the main course we went for the fish. The Sea bass was really a hit on that evening so we enjoyed it in tow versions – raw and cooked. I do not dare to say which one was better, but one thing is sure – they were both excellent. The grilled main course was a perfect harmony of each-other-enhancing ingredients with the delicate fish not being quelled by the creamy tomato sauce, zesty fennel and savoury herb puree. Veal, lamb and other meats feature on the menu as well so serious carnivores will be not cut straight.
The desserts are not to be missed. Masterminded by the pastry chef Jonathan Wahid these sweet delicacies can rival even the France’s dessert legend Pierre Herme. Each piece is perfection. From chocolate to innovative take on classic desserts such as the Month Blanc he creates desserts that will be loved even by the less serious sweet lovers. The petit fours are so pretty that one hesitates eating them. The idea of how much perfecting work must have gone into each piece made me appreciating every single bite much more, similarly to relishing the world’s most celebrated artisanal chocolate truffles.
Chocolate creation in les petit fours
Drinks: The wine list fashions the top producers from France as well as a good selection f wines from Provence. Since the restaurant is quite France-centered it makes sense. The wines-by-the-glass were chosen smartly – appealing to most of the palates with high quality attributes. The tea selection is very good as well so if you do not feel like drinking alcohol go for a pot of a warming verveine or a jasmin tea.
Address: Le Strato hotel; Route de Bellecôte, 73120, Courchevel 1850, France.
Contact: Tel: +(33) 0 479 415160
Leave a Reply