Mirabelle Restaurant
French restaurant · Eagle County ·
French cuisine with elk tenderloin in intimate former home
French cuisine with elk tenderloin in intimate former home
"A beloved part of Beaver Creek’s culinary scene, this charming spot occupies a picturesque turn-of-the-century ranch house built by homesteaders in 1898 and doubles as the residence of longtime Chef Daniel Joly and his family, which lends a homey, inviting charm. Trained in Europe at several MICHELIN-Starred restaurants before moving to Colorado in the ’90s, Chef Joly delivers a roster of comforting classics in generous portions, but saving room for dessert is non-negotiable thanks to a delicate, panna cotta-like roasted apricot posset with hazelnut crumble and rosemary tuile. Servers encourage an order of the Belgian frites—served in a small copper pot, this golden-brown tangle of hand-cut fries comes with tangy house-made mayonnaise carrying a strong note of Dijon mustard; creamy interiors and rich potato flavor are two reasons they’re so popular." - The MICHELIN Guide
"Nestled in a charming farmhouse near the entrance of Beaver Creek, Mirabelle has been around for over 40 years and makes some of the best French food in town. Go with the four-course tasting menu, which changes frequently but may include tuna tartare, Maine lobster with chorizo sauce, roasted duck with pickled mushrooms, and a smooth vanilla crème brûlée to finish. If the fireplace lounge and candlelit dining area feel like rooms at your rich friend’s cottage, that’s because the chef and his wife actually live upstairs. We think they should turn the whole place into an alpine bed and breakfast, but we’ll settle for coming here to celebrate a successful day on the mountain." - kim fuller
"Nestled in a charming farmhouse near the entrance of Beaver Creek, Mirabelle has been around for over 40 years and makes some of the best French food in town. Go with the four-course tasting menu, which changes frequently but may include tuna tartare, Maine lobster with chorizo sauce, roasted duck with pickled mushrooms, and a smooth vanilla crème brûlée to finish. If the fireplace lounge and candlelit dining area feel like rooms at your rich friend’s cottage, that’s because the chef and his wife actually live upstairs. We think they should turn the whole place into an alpine bed and breakfast, but we’ll settle for coming here to celebrate a successful day on the mountain." - Kim Fuller
"Situated just past the entrance to the Beaver Creek Resort, in a picturesque turn-of-the-century ranch house (built by homesteaders in 1898), this local staple is the residence of longtime Chef Daniel Joly and his family, which helps to explain its homey, inviting charm. Chef Joly brings his European training to bear on comforting classics like lobster bisque, as well as indulgences like seared foie gras with caramelized peaches and Speculoos crumble; an order of frites with Dijon-spiked mayonnaise, a nod to his Belgian roots, is also a must.Portions are generous, but saving room for dessert should be considered non-negotiable, considering such offerings as a delicate, panna cotta-like roasted apricot posset with hazelnut crumble and rosemary tuile." - Michelin Inspector
"Hidden behind the grand gatehouse of Beaver Creek lies a quaint farmhouse that’s home not only to a bustling French-style bistro but also to chef Daniel Joly, who lives upstairs with his family. A master chef from Belgium, Joly presents European classics with an alpine spin in a candlelit dining room. A special occasion calls for the four-course tasting menu, which features tuna sashimi, sauteed Maine lobster, roasted duck, and a symphony of desserts. A la carte menu standouts include the imported Ossetra caviar service, Alaska sablefish, North Sea dover sole menunière, Colorado farm-raised rack of lamb, and elk tenderloin. You can add seared foie gras to any entree for a fee." - Katie Shapiro