Thierry Mathiault offers gourmet cooking inspired by the produce of the region. This talented chef provides a unique blend of powerful, authentic Savoie food with the lightness of contemporary cooking. Refined decor of the dining room or on the huge sun-drenched patio, facing the Bellecôte slope.
Shellfish bisque with cappuccino of cepes mushrooms. Roasted scampi with curcuma served with grilled artichokes and walnut paste. Pressed pheasant and foie gras Duet of asparagus in the olive oil.
From 12.00pm to 2.30pm and from 7.30pm to 9.30pm.
Last order at 9.00pm.
Methods of payment
- American Express
- bank and post cheque
- Diners Club
- Eurocard - Mastercard
René GUTH - Hôtel Carlina - 73120 - Courchevel
Latitude : 45.413425 - Longitude : 6.635479
Phone : +33 (0) 479 08 00 30 - Fax : +33 (0) 479 08 04 03
firstname.lastname@example.org - www.hotelcarlina.com/en.php