Reached most easily by skis, a new Courchevel restaurant offers up an opulent dining experience at 7,000 feet.
The best way to access the high-altitude Cave des Creux restaurant in Courchevel is by skis. The lure: fresh Breton oysters and fondue made from locally produced, nutty Beaufort cheese, served in a dining room overlooking Mont Blanc. The site was once home to an old and decrepit cheese-aging hut; last year, two ski-instructor brothers repurposed its crumbling stones and fallen beams into a rustic A-frame building. They convinced chef Daniel Thibault to take on the challenge of cooking elegant, hearty dishes, like an egg en cocotte with truffle cream, at nearly 7,000 feet (ingredients are hauled in daily on snowmobiles). There’s also a short but impressive wine list, featuring a handful of grand cru Bordeaux and a 1995 Château d’Yquem. cavedescreux-courchevel.com.