Le Tremplin

Nice place to chill in courchevel. We chosen the indoor seats as it is very sunny outdoors. The staffs were always busy, but the food were served relatively fast. Price wise, it is courchevel pricing but still acceptable 😊

The best lunch we have had in twenty years. Better than the Ritz. Have the oysters fillet steak and pasted lobster a Americaine

We stopped for drinks. You took a seat, and you wait or go around looking for someone to take the order. Like they are not happy to serve you. Once your order is delivered to the table, they ask you to settle the bill. I believe they had some bad experiences.

The best part of this restaurant is its location. Otherwise nothing to talk. The lady we helped us to the seat is good but the waiter is not professional it seems he’s always in a hurry and has no time to help you. The food is bad. We ordered the steak but it feels like pork. Not recommended to anyone you should get something better than this.

HORRIBLE. I never experience such a disgusting food!!! We couldn’t even finalize our steak, the service is terrible like if they are making you a favor. The prices are for a star Michelin hotel but you can eat a cheeseburger for 40€ and they don’t even try to make it good. They are arrogants and the food is like jail! Who goes to a place like that? I like to spend my money if is worth it but I don’t like they laugh at my face!

Visited in Dec 2023 Stopped by Tremplin for lunch and ended up ordering a few salads, a burger and the Kobe beef steak. All the items were decent though the Kobe beef steak didn’t feel worth the price. Service was fine. During lunch time, this place can get a bit crowded/busy, but our food did not take long to arrive. All in all, a nice place with a good vibe to have a decent meal.

I have travelled the world extensively over 40 years. I ate at all restaurants ranging from pop & mom’s to Michelin three stars. This is my honest review of the restaurant Le Tremplin in Courchevel 1850. This is excellently located in the heart of the village with upscale clientele. The food is between average and good. Staff is great and welcoming. Prices are high.

The location is great, but the service? Now that’s where things get truly special. I had the pleasure of encountering the head waiter—His Highness. HH was proudly holding down the fort, standing guard at the sacred gates of table assignments, making sure to remind everyone that he alone decides who sits where. As you can imagine, such a responsibility demands an exceptional level of qualification and a remarkably high IQ—both of which he no doubt believes he possesses in abundance. We had just finished skiing—family and instructors together—but apparently, tables here are reserved for ghosts, since he refused to seat us properly. The best part? The table he wouldn’t let us use stayed empty the whole time. Clearly, he’s mastered a groundbreaking business model—revenue is overrated. Then came the food. The sushi roll arrived in a single piece instead of the usual 4 or 6, almost like it had been pre-cut and thrown onto a plate last minute. Not a word of explanation, just a silent drop-off like this was completely normal. And when I tried to ask about it? He walked away, pretending not to hear me. Impressive technique—I should try that at meetings. And the espresso? Pure luxury—if your idea of luxury is a machine-made, button-pressed coffee straight out of an office break room. The kind that spits out a sad excuse for espresso at the push of a button. I imagine the machine was exhausted from trying to make this place look high-end. To top it off, when I went to pay, His Highness was deep in conversation, imparting his great wisdom to his colleague—debating the profound topics of which table to wipe first and in what sacred order the plates should be cleared. Completely ignoring me, of course, as if I didn’t exist. I wouldn’t dream of interrupting such an intellectual symposium, so I simply stood there, taking in the elite service in action. I’ll probably forget this place by next week, but I bet he’ll still be here, holding down the fort until the end of his life.