Le Chabichou, Courchevel, France

Le Chabichou is a ski-in, ski-out hotel in Courchevel 1850 and one of the resort's great culinary institutions. Long before Courchevel became a byword for glamour, Michel and Maryse Rochedy bought a modest nine-room Savoyard chalet here in 1963, and over the following decades they turned it into a landmark, its distinctive white wooden façade instantly recognisable on the slopes. In 1979, Michel Rochedy won Courchevel's first-ever Michelin star; a second followed five years later. Today the hotel is owned by the Lavorel family group, and it remains one of the most celebrated addresses in the Alps for skiers who love to eat well.

Location: Courchevel, France

Le Chabichou sits in the heart of Courchevel 1850, at the foot of the slopes, a short walk from the centre of the village with its boutiques, bars and restaurants. Courchevel is part of Les Trois Vallées, the largest linked ski area in the world, which also includes Méribel and Val Thorens and offers hundreds of kilometres of pistes.

The hotel has ski-in, ski-out convenience, along with an on-site ski shop. Courchevel's altiport is around ten minutes away for private flights, while Geneva, Lyon and Chambéry airports are a few hours by road.

Rooms and suites at Le Chabichou

The hotel has around 41 rooms and suites, spread across two white chalet buildings. Rooms combine Savoyard warmth with contemporary elegance: wood, soft textiles and refined, comfortable furnishings, with many enjoying balconies looking out over the slopes and the mountains.

The range includes charming doubles, elegant suites and larger options ideal for families. At the top of the hotel, a penthouse apartment offers a spacious terrace with exceptional views over Courchevel. Many guests return year after year, and the atmosphere is warm, personal and family-friendly, with a kids' club for younger guests.

Facilities at Le Chabichou

Food has always been the heart of Le Chabichou. The gastronomic restaurant, now led by chef Stéphane Buron, holds Michelin stars and is one of the most respected tables in the Alps. Buron joined in 1987 and was named a Meilleur Ouvrier de France, France's highest honour for craftspeople, in 2004. His cooking is refined, creative and rooted in Savoyard produce. For something more relaxed, Le Sidonie offers sophisticated bistro dining, and there are two elegant bars, with live music in the evenings. Guests can also book cookery lessons to learn some of the kitchen's secrets.

The spa is one of the largest in Courchevel, at around 1,100 square metres. It is built around a sensory concept with distinct zones: a warm "cosy" area of steam room, sauna, salt cave and Dead Sea salt bath, and a "snow" area with an ice fountain and an arctic plunge pool for the brave. There is also an indoor pool, treatment rooms and a fitness area. Most of the hotel, including the spa, is accessible to guests with reduced mobility.

The mountain moment

The defining moment at Le Chabichou is a perfect Courchevel day that ends at the table. Spend the day exploring the Trois Vallées, with endless runs and views of Mont Blanc on a clear day from the high points of the area. Ski back to the hotel in the afternoon sun, unwind in the spa's salt cave and plunge pool, then sit down to a gastronomic dinner by one of France's most respected chefs.

On a sunny day, lunch on the terrace, overlooking the slopes, is equally memorable.

Why Le Chabichou is one of the best mountain hotels

Le Chabichou earns its place because it combines superb skiing, an outstanding restaurant and warm, personal hospitality, with more than six decades of history in one of the world's most famous ski resorts. It is less ostentatious than some of Courchevel's palace hotels, but its sense of tradition, family atmosphere and culinary excellence make it a firm favourite with discerning skiers.

For food lovers who ski, or skiers who love food, few places in the Alps are as rewarding.

When to go to Le Chabichou

Le Chabichou follows the Courchevel winter season, which typically runs from December to April; check the hotel's opening dates before booking. Early December offers fresh snow and quieter slopes before the festive rush, while Christmas and New Year are the busiest and most expensive weeks of the season. January is often cold, crisp and calm, a good month for serious skiers. February brings French and British school holidays, so families should book early and expect busier pistes. March and early April bring long, sunny days, softer snow and the best conditions for leisurely terrace lunches. Whatever your dates, reserve the gastronomic restaurant when you book your room, especially for weekends.