Mushroom cappuccinos and ‘3D printed’ snacks: at an astonishing two-Michelin-star restaurant in the French ski resort of Courchevel… where the Post tries a £355 tasting menu (so are YOU tempted?)

According to the Michelin Guide, a restaurant with two of its world-famous stars is ‘worth a detour’.

I’d say Stephane Buron’s two-star Le Chabichou at the luxurious five-star Chabichou Hotel & Spa in the French ski resort of Courchevel 1850 bends the definition – or the inspectors keep forgetting to press the star button three times when submitting their conclusion. It’s worth crossing countries for.

The moment my partner and I finish our nine-course meal there, I am moved to declare that this may be the best thing I have ever enjoyed, possibly eclipsing a three-star meal I had at the same ski resort earlier this year. .

Then we have the honor of meeting Chef Buron and I can’t help but bow to this culinary deity, who started working in the kitchen here in 1987 under then Chef Michel Rochedy, three years after the restaurant won the award. his second star. The first was awarded in 1979.

Buron, who became chef in 2018, undoubtedly knows the recipe to successfully withstand the test of time.

Our experience had begun four hours earlier in the evening (you’ll need to clear your calendar for a meal here), the wait staff invited us to choose a set table for two while we looked around at the restaurant’s inviting, elegant decor – think beautiful pale wood and chic chairs.

We take a corner table next to a huge black and white photo of legendary French chef Paul Bocuse, signed by chefs who have eaten at Chabichou over the years.

We were the first to arrive, but are soon joined by a chatty party of eight and a charming sommelier pushing a wooden cart containing the ingredients for a delicious, solemnly presented kir-royale style aperitif made from Bollinger Champagne and sapinette. a liqueur made from pine needles.

Ted and his partner dine at two-star Le Chabichou by Stephane Buron. This is where their kir-royale style aperitif, made from Bollinger Champagne and sapinette, is prepared

Ted declares that the food at Le Chabichou “also functions as art.” Left – ‘3D printed’ appetizer that resembles graceful leaves. On the right – wild mushroom tartelette and mushroom cappuccino

We are then asked whether we want the five-course (220 euros/£195/$245), seven (310 euros/£275/$345) or nine-course tasting menu.

We opt for the nine courses (400 euros/£355/$450) – a dazzling tour de force of culinary wizardry that never ceases to amaze. The dishes are served in a wonderfully imaginative way, accompanied by top-quality wine, and all presented by highly skilled staff who radiate warmth and humor.

It’s food that doubles as art, with the first exhibit resembling dainty leaves made from vegetables such as potatoes, carrots and celery that are mixed with eggs and flour and ‘3D printed’ using stencils.

Very smart.

And that also applies to the tartelette with wild mushrooms and the cappuccino with mushrooms. Making this double act takes more than 12 hours and is served in a wonderfully playful way on a wooden plate decorated with a mushroom statue that also serves as a handle.

Ted writes: ‘We opt for the nine courses (400 euros/£355/$450) – a dazzling, Instagram-esque tour de force of culinary wizardry that never ceases to amaze.’ On the right is a ‘treasure chest’ of sorbets housed in frozen citrus

Ted reveals that the nine-course tasting menu is a four-hour affair

“This restaurant is not only worth a detour, but also worth a trip around the world,” trumpets Ted

‘The Foie Gras’, meanwhile, is a beautiful ‘nest’ of delicate balls and cones made from foie gras, apple, eel and aged apple cider vinegar, with the plate studded with apple gel and parsley coulis and topped with a striking tuile leaf.

Astonishing.

We are also treated to delicious scallops seared in mushroom butter and a treasure trove of sorbets housed in frozen citrus.

The wines include a heavenly Burgundian Chablis from Jean-Paul & Benoit Droin and a breathtakingly beautiful Burgundian Vosne-Romanee red from Domaine Meo-Camuzet.

Pictured here is the father-son team of Stephane and Antonin

Antonin reveals that they would like to one day add another star to the Chabichou Michelin rankings

Then, so full that we are in a daze, we meet not only Chef Buron, but also his son Antonin – the sous chef of the brigade. He tells me that one day they would like to add another star to their Michelin rankings.

With such a rare talent working in this kitchen, they must surely have a great chance (I’m moved to suggest it’s a Chabichou-in).

But two or three stars, this restaurant is not only worth a detour, but also worth a trip around the world.