Dining masterpieces at the world’s best hotels

The resort of Courchevel is the heart of the famous Trois Vallées ski area. Travelers are attracted here not only by first-class trails, but also by a rich cultural program: exhibitions, concerts and world-class shopping. Here, among the snow-capped peaks and sparkling slopes, lies an oasis of luxury and gastronomic pleasure: the Hôtel Barrière Les Neiges Courchevel.

This winter, the hotel is offering its guests a special gift: the opening of the Loulou restaurant, which promises to become a new gastronomic sensation in Courchevel. Inspired by the inimitable Loulou de la Falaise, muse of Yves Saint Laurent himself, the restaurant creates a unique symbiosis between Alpine comfort and Mediterranean vivacity.

Chef Benoit Darger, masterfully playing with the traditions of French cuisine and the culinary heritage of the Italian regions of Piedmont and Lombardy, has created a menu in the “dolcevita” style.

The interior of the restaurant, like the Hôtel Barrière Les Neiges Courchevel itself, is the epitome of French chic: elegant, but not flashy. Panoramic windows offer views of snow-covered slopes and majestic spruce trees, creating the ideal atmosphere for a leisurely dinner after an active day on the ski slopes.

Culinary symphony of the Côte d’Azur: gastronomic pearls Hôtel Barrière Le Majestic Cannes

The Hôtel Barrière Le Majestic Cannes reigns over the magnificent Côte d’Azur not only as a hotel, but also as a true temple of haute cuisine.

The famous brasserie Le Fouquet’s enchants at first sight. The bohemian chic atmosphere and authentic spirit of Paris have been carefully preserved there for 120 years. A short walk away is the famous Palais des Festivals, but Le Fouquet’s hosts its own gastronomic show.

Maestro Pierre Gagnaire, winner of three Michelin stars, is responsible for the culinary drama. His culinary empire extends from Paris to Hong Kong, from London to Dubai, but it is in Cannes that the chef creates his most inspired creations.

A real surprise for gourmets is the Paradiso Nicole & Pierre restaurant, where a unique creative union of two great masters takes place. Pierre Gagnaire joins forces here with Nicole Ruby, recognized queen of Nice cuisine. The result of this collaboration is a menu in which classic recipes from the Côte d’Azur take on a new and unexpected sound. Vitello tonnato in their interpretation is a gastronomic poem. The red shrimp, gambero rosso, becomes a true anthem of the Mediterranean. And the Amalfi lemon sorbet is a refreshing coda in a symphony of flavors.

The Hôtel Barrière Le Majestic Cannes is much more than just a stopover for a night or a stopover for lunch. People come here to have an experience that will stay with you forever.

Grand Hotel Tremezzo: where cuisine becomes art

On the shores of charming Lake Como, within the grounds of the magnificent Grand Hotel Tremezzo, the La Terrazza Gualtiero Marchesi restaurant preserves the legacy of the legendary maestro of Italian cuisine. Gualtiero Marchesi, the first Italian chef to receive three Michelin stars, made the cuisine a masterpiece.

La Terrazza’s menu includes a collection of Marchesi’s most iconic creations. The main exhibit of this gastronomic gallery is rightly considered to be Dripping di pesce – a dish inspired by the works of Jackson Pollock. On a snow-white plate, as if on an artistic canvas, an abstract composition of delicate mayonnaise, the freshest seafood and bright chlorophyll of parsley unfolds, complemented by dramatic touches of squid ink.

Today, the guardian of the traditions of this temple of haute cuisine is chef Osvaldo Presazzi, who worked alongside maestro Marchesi himself. Until November 3, guests have a unique opportunity to be part of this gastronomic legend before the hotel takes its winter vacation until March 20, 2025.

An evening on the terrace of La Terrazza restaurant takes on a special magic when the setting sun colors the waters of Lake Como with golden tones. To make the experience even more unforgettable, take a leisurely stroll through the surrounding area in a classic car and soak up the charm of the Italian dolce vita.

Cap St Georges Hotel & Resort: the gastronomic pinnacle of the Mediterranean

When you think of food travel, Cyprus may not immediately come to mind. However, in the very heart of the island, on top of a picturesque hill with breathtaking views of the Mediterranean Sea, lies a true culinary paradise: the Cap St Georges Hotel & Resort.

Every month, Sky7 Restaurant hosts unique dinners with world-renowned Michelin star chefs. Culinary masterpieces have already been presented by legends such as Grégoire Berger from France, Wilko Behrends from the Netherlands, Anton Gschwendtner from Germany and David Martin from Belgium. The dishes created by these masters provide not only exquisite taste sensations, but also aesthetic pleasure, complemented by panoramic views of the sea during the day and the bright colors of the sunset in the evening.

Another unmissable place at the CapSt Georges Hotel & Resort is the Bonsai restaurant, where you can taste the Asian cuisine of renowned master Vladimir Pak, winner of the world sushi championship. The original menu, prepared in the teppanyaki tradition, and the sophisticated combination of dishes with real Japanese sake will transport you to the world of the Orient from the shores of Cyprus.

Cap St Georges Hotel & Resort is more than a hotel complex. It is a place where every corner is imbued with sophisticated elegance, where every dinner becomes an unforgettable event.

Tastes of two continents at Joy Island Maldives

In October 2024, for the first time in the history of Joy Island Maldives, a Russian chef, Dmitry Parikov, will take charge of the kitchens.

The brand chef of famous Moscow restaurants (My Fish, I Like Wine, I Like Wine 2.0, I Like Grill, Beer&Brut) and the creator of Lisbon Bisque brought to the exotic island his combination of creative boldness and impeccable taste . His collaboration with the brand chef of The Cocoon Collection hotel group, Giovanni de Ambrose, turned into a real gastronomic fireworks display.

The gastronomic week, led by chef Dmitry Parikov, provided guests of the resort with a unique opportunity to taste popular dishes of Moscow restaurants in the setting of a tropical paradise. The pearl of the menu was the legendary tuna tataki with wafu sauce, a dish that won the hearts of the capital’s gourmets at the My Fish restaurant.

Run by Italian company The Cocoon Collection, Joy Island Maldives is renowned for its impeccable cuisine. The main guardian of the resort’s gastronomic traditions is Giovanni de Ambrose, whose 25 years of experience in the world’s best restaurants and an impressive collection of professional awards speak for themselves. His collaboration with Dmitry Parikov is a brilliant example of how two different gastronomic worlds can create something completely new and exciting.

The island of Saint Barthélemy and the maestro of the Caribbean symphony at Cheval Blanc St Barth

La Case restaurant reopened its doors on October 23, 2024. Located in the legendary Cheval Blanc St Barth on the island of Saint Barthélemy, it embodies the very essence of the island: elegant simplicity, natural beauty and gastronomic perfection.

Jean Humbert, a graduate of the famous Paul Bocuse Institute in Lyon, whose name has long become a legend of haute cuisine, is responsible for the culinary score here. Fascinated by the magic of the French West Indies, the chef has created a menu that fuses classic French technique with Caribbean soul.

Each dish at La Case is a declaration of love to local nature. The freshest fish is served in its original form, allowing you to experience the pure taste of the ocean. Island spices, harvested at the peak of their ripeness, create a symphony of flavors, while local herbs, grown under the Caribbean sun, add a unique character to dishes. Desserts tell a special story: juicy tropical fruits and local cocoa transform into exquisite sweet compositions that end the meal in style.

Here, in the heart of tropical nature, every meal is transformed into a celebration of life, where Jean Humbert’s exquisite cuisine accompanies the sound of the waves and the rustling of palm leaves.

Cheval Blanc Paris: where French classics meet Japanese traditions

In the heart of Paris, at Cheval Blanc Paris, two great culinary traditions – French and Japanese – meet to create a unique gastronomic dialogue of cultures.

The virtuosity of chef Arnaud Donckel has earned Plénitude three Michelin stars, the highest distinction in the world of gastronomy, which the establishment proudly confirms year after year.

On March 5, 2024, an event took place at Cheval Blanc Paris that all connoisseurs of haute cuisine were waiting for: the opening of the Japanese restaurant Hakuba (which means “white horse”). This is not just a new restaurant, but a real theater of culinary art, where three exceptional chefs have united their talents.

Arnaud Donckel brings his unrivaled sauce know-how and three-Michelin-star experience to the table. Maxime Frédéric, recognized genius in the art of confectionery, adds his own vision of desserts. And Takuya Watanabe, who joined the team last summer, ensures the authenticity of Japanese traditions.

At Hakuba, guests participate in a unique gastronomic spectacle in omakase format. There is no standard menu: the chef determines the sequence of dishes himself, thus creating a personalized culinary journey for each visitor. All dishes are prepared in front of the guests, allowing them to observe the masterful work of the masters.