L’Apogée Courchevel
Hotel · La Perriere ·
Luxury ski-in/ski-out hotel with gourmet dining & spa
Information
5 Rue Emile Allais, 73120 Courchevel, France Get directions
Luxury ski-in/ski-out hotel with gourmet dining & spa
5 Rue Emile Allais, 73120 Courchevel, France Get directions
"This 55-room Oetker Hotel atop the former Olympic ski jump blends India Madhavi and Joseph Durand’s fairytale design with chalet-scale comfort: north-facing rooms frame sublime mountain views, south-facing rooms overlook Jardin Alpin foot traffic, and vast suites feel like private chalets made for hosting. Food and beverage is a serious sport, from Kelly Wearstler’s first-ever European design project housing Riccardo Giraudi’s acclaimed Beefbar (2025-26 season) to Le Comptoir de L’Apogée’s French specialties like butter-rich mash with flaky turbot and tableside steak tartare, plus a breakfast display of gargantuan pastries. Days start in the in-house ski room and end with laps in the indoor pool and La Prairie treatments at Spa L’Apogée." - Rosalyn Wikeley
"Mentioned among Courchevel’s elevated hotel offerings, L'Apogée Courchevel is presented as one of the high-end properties frequented by A-listers in the resort’s glamorous 1850 village." - Lane Nieset
"A super-chic, ski-in/ski-out mountain hotel set atop the Olympic ski jump in Courchevel where food is a primary draw: menus overflowing with truffles and classic French dishes like gratinéed French onion soup and suprême de poulet, plus excellent patisserie and a rotating pop-up Italian offering. Part of a luxury collection, the property has 54 spacious rooms and suites and two chalets with wrap-around balconies, steam showers, and heated bathroom floors; guests can use an in-house ski shop or hire guides to explore Les 3 Vallées. The spa includes saunas, a steam room, a thermal bath, and an indoor pool." - Adam H. Graham
"The hotel's culinary team elevated the Instagram/TikTok "charcuterski" trend by packing a backpack-ready charcuterie box so guests can ride until snack time. Vincent Arhuro, the food and beverage manager at the hotel, told Travel + Leisure, "We are very lucky to be in a region where charcuterie is at its best." He highlighted specific products: "A must: 36-month matured Savoy Ham. We can also find smoked Ham Nuts and other smoked products, such as sausages. In Courchevel, we also find products such as Jambon 5jotas from Spain and truffled ham." Arhuro also noted that, in this environment, "temperature is not an issue," and offered beverage suggestions: "There are several drinks to choose from, with Three Vallées lager an interesting choice," and, "But in my opinion, a red Savoie wine is ideal, with a Mondeuse Arbin cuvée Rosa from Domaine Adrien Berlioz, for example, which will enhance the charcuterie." The author found a mini bottle of Veuve Clicquot in the bag, saying it "made for the best après experience I've had in my more than 30 years of skiing." Practical replication tips are also given: shop for a few meats and cheeses (harder cheeses or pre-sliced cheeses are more portable), add crackers and pre-cut dried fruit (to avoid leaks), include a sweet like cookies or chocolate-covered nuts, and don't forget après drinks—canned beers or canned cocktails work well—so anything beyond a stale granola bar will elevate the day on the slopes." - Stacey Leasca Stacey Leasca Stacey Leasca is an award-winning journalist and co-founder of Be a Travel Writer, an online course for the next generation of travel journalists. Her photos, videos, and words have appeared in print or online for Travel + Leisure, Time, Los Angeles Times, Glamour, and many more. You'll usually find her in an airport. If you do see her there, please say hello. Travel + Leisure Editorial Guidelines
"A top-of-mountain, ski-in/ski-out luxury resort at Courchevel 1850 with oversized suites overlooking the peaks, a charming lounge that hosts tea time every afternoon, and multiple in-house dining venues including an Italian pop-up and a Spanish tapas outlet where the author reports eating “the best patatas bravas I've ever had.” The property is highly service-oriented: the concierge will prepare picnic-style charcuterie lunches for mountain photos, provide hot chocolate on demand, remove boots, and deliver midnight snacks—all “done with a smile so infectious, you feel happier just from chatting with the staff.” Valérie Muller, the regional head of communications, shared that “we aim to provide our guests with a ski trip that is unlike any other,” while the hotel’s personalized service, stylish accommodations, and curated experiences are designed to create unforgettable moments." - Stacey Leasca Stacey Leasca Stacey Leasca is an award-winning journalist and co-founder of Be a Travel Writer, an online course for the next generation of travel journalists. Her photos, videos, and words have appeared in print or online for Travel + Leisure, Time, Los Angeles Times, Glamour, and many more. You'll usually find her in an airport. If you do see her there, please say hello. Travel + Leisure Editorial Guidelines