Restaurant SW1850

RESTAURANT SYLVESTRE
Les Grandes Alpes 1850
Rue de l’Église – BP 1 73120 Courchevel 1850
+33 (0) 4 79 00 00 00

After opening only 3 months ago, Chef Sylvestre Wahid’s restaurant Sylvestre has received its first Michelin star.  Renowned for a cuisine that links the colours and characteristics of the Alpilles to the Alps, Chef Wahid’s tasting menus pay homage to the best of France’s seasonal produce, giving guests a unique gastronomic experience at altitude. Only the best products at the best time. He also delight Grandes Alpes guests with a dedicated room service, inspired of the essence of French cuisine. An invitation to travel through the dishes!

 

 

SYLVESTRE WAHID DEGUSTATION MENU

Guests can book a private table at the Sylvestre Wahid restaurant, visit the fabulous Alyas sushi bar, or order room and suite service.

A SOPHISTICATED GASTRONOMIC VOYAGE

A set menu of 15 top dishes, including signature specialties such as Roscoff crab and lemon-seaweed dessert.

 

 

At Home

Nine years after receiving two Michelin stars during his tenure at the Strato Hotel, Sylvester Wahid is back in Courchevel.

Sylvestre Wahid has brought his ideas to life from A to Z in his signature restaurant, combining his elegant taste, talent, and culinary expertise.

At a private table near the open kitchen, 8 to 20 people can sit comfortably and have an unforgettable gastronomic experience. 

The opening of the restaurant is a new page in the culinary book of the star chef. It is his freedom, forward momentum, and the ability to feel the situation being in the right place at the right time: Courchevel in winter, Provence in summer, and Paris afterward.

“Cooking is the art of living in harmony and serenity. I look forward to rediscovering the beauty and power of fresh produce cooked without added fat, salt, or sugar. My menu is like a journey to take you over land, seas, mountains, valleys, and, of course, the Alps where France, Italy, and Switzerland meet. Risotto with lobster (frégola Sarda) will be served with foie gras from the Les Landes region, and radicchio (Italian red salad) will be accompanied by a wild duck (Canard de Madame Burgaud).

– Sylvester Wahid.

 

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