Stéphane Buron signs the menu of an emblematic establishment whose two stars have made Courchevel famous for over thirty-five years. Stéphane Buron’s cuisine is as close as possible to the taste of the ingredients, in a quest for simplicity and perfection. Fifty recipes to prove it. A legendary Courchevel address since the early 1960s, the elegant Hôtel Le Chabichou and its gourmet restaurant have made an elegant contribution to Courchevel 1850’s international reputation. In 2018, its founder, Michel Rochedy, handed over this jewel to the Lavorel Group, who tastefully renovated it without losing the soul of the place. Stéphane Buron, who has assisted Michel Rochedy since 1987, is now the restaurant’s sole chef. Boasting 2 Michelin stars, he brilliantly maintains the house’s level of excellence. A change in continuity, a new story to be written. Encouraged by Jean-Claude Lavorel, a lover of his ambitious yet uncomplicated cuisine, of his easy-to-read plates where the noblest as well as the simplest ingredients are magnified without getting lost, Stéphane Buron delivers here his vision of a gastronomy that goes to the essence of taste. In fifty products and as many recipes, he recounts his love of truffles and Savoy pears, caviar and carrots, lake pike and wild sea bass, pork and venison, chestnuts and lemons, and so much more. Inspiration, combination, cooking, seasoning: a journey through Stéphane Buron’s mind and plates.
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https://www.chabichou-courchevel.com/le-chabichou-x-stephane-buron
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