Beefbar Courchevel

About

At Beefbar Courchevel, the Alps meet a very urban idea of pleasure: premium cuts served with the swagger of street food. You are inside L’Apogée Courchevel in Jardin Alpin, so you can come straight from the slopes and still feel perfectly dressed. The room is by Kelly Wearstler, who reworked the hotel’s dining spaces with a confident mix of sculptural forms, dark stone, alpine woods and a palette that reads like winter in velvet.  The Beefbar concept comes from restaurateur Riccardo Giraudi and leans on three lanes: Beef, Reef, Leaf. In Courchevel, the menu plays to the setting: Kobe beef prosciutto, Wagyu and Angus gyozas with a vinegary jalapeño kick, a braised Wagyu quesadilla with black truffle, and the cult “Croquette Coquette” finished with caviar when you feel like behaving badly. Then you move to serious Japanese Wagyu options, including Kobe and other prized origins, with signature sauces and truffle mash for comfort that still feels precise.