Lunch in the Sky by Stéphane BURON** MOF "Le Chabichou" Courchevel
Dinner in the Sky is a unique culinary experience, with 22 guests seated around a table suspended 50m above the ground, offering an incredible view of the port of Thonon and Lake Geneva.
Enjoy an unusual lunch concocted by two-starred chef Stéphane BURON and feast your eyes and taste buds on Thonon from the sky.
Discover the chef's world through this surprise menu.
Please note: this is a one-off menu, and no changes can be made in the event of intolerances or allergies.
- Lake view
- Mountain view
- Close to a public transportation
- Bus stop < 500 m
One price: 200 €.
Sales open on September 4 only at the Tourist Office or by phone at 04 50 71 55 55.
Le prix comprend
- Champagne reception in the VIP area
- 4-course menu prepared by the Chef of the day
- Food and wine pairing
- Coffee and coffee shooter in the VIP area
Modes de paiement
- Bank/credit card
- Travellers Cheque
- Reserved parking at 100m - VIP transfers organized by Audi for lunches and dinners - Provide appropriate clothing - No bags allowed on the platform - Minimum height of 1.10m - Weigh 150 kg maximum - No smoking on the platform - Toilet nearby
Saturday 14 October 2023
Opening hours daily between 11.30 am and 1 pm and between 1.30 pm and 3 pm.
Animaux acceptés : Non
Host portrait : Originally from Nancy, Stéphane Buron began his career in 1983. He was an apprentice at the Grand Bragard in Gérardmer.
He joined a number of prestigious kitchens as chef de partie, building up his experience in the process: Le Relais in Mougins, Le Palm Court and Florida Palm Beach in Florida, the Hôtel Martinez in Cannes alongside Christian Willer, and the Palais de l'Elysée.
In 1987, Stéphane BURON arrived at Le Chabichou in Courchevel, a gastronomic restaurant that had been awarded two stars for 38 years. Working alongside chef Michel ROCHEDY, he progressed towards excellence and entered a number of internationally renowned competitions. He won the Taittinger International First Prize in 2002, then the title of Meilleur Ouvrier de France in 2004. For the past 4 years, the chef has run the restaurant alone and with panache. He faithfully perpetuates the heritage of this famous house, offering a cuisine that is both generous and refined, while at the same time making the most of the Alpine terroir.
Tips : - Reserved parking at 100m - VIP transfers organized by Audi for lunches and dinners - Provide appropriate clothing - No bags allowed on the platform - Minimum height of 1.10m - Weigh 150 kg maximum - No smoking on the platform - Toilet nearby