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Hotels and Restaurants of Groupe Alp’Azur
Our signature styleBy selecting the very best fresh, seasonal and, as often as possible, local produce, we create sincere gourmet cuisine. We have devised it to accompany our guests throughout the day and to meet all their culinary cravings, offering delectable gastronome moments and unforgettable tailor-made memories. This signature cuisine reflects our sense of hospitality and our raison d’être, because our greatest reward is always the satisfaction of our guests.
Executive Chef
Originally from Nice, Richard discovered his passion for cooking at a very young age. After completing his training in both cookery and pastry making, he quickly chose to work on the international arena, first in London, then in Japan alongside Alain Ducasse, before joining the gourmet kitchens of a US-based luxury cruise line. In between, he spent seasons working in the Mediterranean and the Alps. All these many experiences shaped his love of travel, his high standards and his open-minded approach.
Trilingual, endlessly curious and exacting in all he does, Richard now puts his savoir-faire to work for the teams at our Groupe Alp’Azur Hôtels. A lover of fine dining and exquisite produce, he enjoys reinterpreting classic dishes with a subtle twist of his own, always underpinned by a spirit of sharing and simplicity. As executive chef, he strives to harmonise the various dining options, bringing his teams together, offering support, and ensuring consistent quality. His motto: work hard but don’t ever take yourself too seriously.
Pastry Chef
As the group’s long-standing pastry chef for over 20 years, Daniel has proven his ability in each of the Groupe Alp’Azur establishments. A true artisan of traditional French pastry-making, he has mastered the skills and techniques to perfection. Reputed for his reliability, high standards and unwavering dedication, he embodies the pursuit of excellence, season after season.
Working on site, in winter, his generous gourmet buffets are the signature of Le Mont Vallon. While in summer, at La Mandarine, guests have the option of choosing from his delectable desserts on the menu, or indulging in an in-house buffet of sweet confections and Viennese pastries. In keeping with the spirit of the group and its values of consistency, authenticity and transmission, Daniel brings his passion for his craft to life.
Our restaurants in the Alps
With its prime location in the heart of Les 3 Vallées, the brasserie offers two options. Throughout the day, its expansive terrace overlooking the Méribel slopes provides a welcoming meeting place, serving traditional mountain fare alongside Italian classics for lunch. While in the evening, the Savoyard culinary heritage takes centre stage with 100% regional produce on the menu, guaranteeing the very finest quality and authentic flavours.
In the wood-panelled atmosphere of an Austrian chalet, the restaurant offers hotel guests a new set menu every evening, including a winter staple of comforting soup, followed by a starter, main course, cheese trolley and dessert buffet. An invitation to discover the creativity of Chef Daniel, who expresses himself through meticulously selected fresh produce. With its refined cuisine, beautifully dressed tables and attentive service, Le Chalet embraces gastronomic excellence while remaining affordable and welcoming.
C for Courchevel and for chic, gourmet cuisine. The restaurant of Le Carlina welcomes guests to dine in a refined and intimate setting, where they can sample the very best of French gastronomy. The traditional menu features fifteen starters and fifteen main courses, including lobster, foie gras and a range of exceptional meats, all of the highest quality and prepared with true flair and finesse. The menu also offers a selection of classic Savoyard dishes, served by our professional, attentive, yet ever discreet team.
Our restaurants in the Gulf of Saint-Tropez
La Mandarine’s cuisine is light, carefree and colourful, much like holidaying in Saint-Tropez. Under the direction of Chef Daniel Do Vale and Pastry Chef Daniel Ruyer, the hotel offers a mouthwatering breakfast buffet. And at lunchtime, why not enjoy a choice of fish or meat prepared in three ways – ceviche, salad or tartare – by the pool. Finally, in the evening, you will be spoilt for choice with our four or five-course ‘market-fresh’ set menus that encapsulate refined relaxation and the very spirit of Saint-Tropez.
At L’Astragale, everything is in tune with the vibe of Saint-Tropez. Like the legendary destination itself, it moves to the rhythms of the sun, the summer night time fun, and all your impromptu cravings. With understated chic and authentic simplicity, we offer a high-end poolside service from breakfast onwards with an in-situ chef. This service is available throughout the day, whether you choose to dine al fresco or in the quiet of your room or villa. Relaxation here takes on a refined quality while a 24-hour bespoke service is a given.
Between wines and cocktails
Mixology and wine cellars
In winter and summer alike, our destinations combine relaxation and good cheer. In keeping with this mood and our guests’ expectations, each of our hotels boasts its own professional bartender. Enjoy classic cocktails, house creations, mocktails, and a collection of spirits that are particularly appreciated in the homespun atmosphere of our mountain chalets.
Our restaurants wine list changes with the seasons. In summer, we focus on the fresh and festive feel of our Mediterranean destinations, with a superb selection of rosés from the Luberon and Provence, and a wonderful array of fine champagnes. While in winter, we expand our menu to include wines from all over France, with some particular fine vintages to accompany our comforting mountain cuisine.
