In Méribel, a dinner suspended between sky and mountains

As night falls, the snowfront of Méribel slowly lights up. The peaks stand out against the darkness and the mountain air turns crisper. It is in this almost unreal atmosphere that one of the winter’s most unusual gastronomic experiences begins: a dinner served inside the Saulire Express gondola cabins on Monday 2 and 9 March.

Imagined by Michelin-starred chef Laurent Azoulay, who leads the restaurant L’Ekrin, this concept creates a unique encounter between fine dining and Alpine landscapes. Guests are first welcomed in the La Chaudanne lounge with a selection of bites and a signature cocktail, before heading to the privatised gondola cabins for the rest of the meal.

Up there, in these suspended cocoons above the slopes, time seems to slow down. The gondola glides silently through the Alpine night while the courses unfold: Mediterranean crab with citrus notes, Montbéliarde beef paleron revisited Rossini-style, followed by a delicate dessert combining Manjari chocolate and Piedmont hazelnut.

With every rotation of the gondola, the lights of the resort fade into the distance and the peaks of the Vanoise massif emerge in the twilight. Blankets, hot-water bottles and carefully selected wine pairings complete the experience, transforming a simple dinner into a truly sensory interlude.

Au retour, les convives se retrouvent au lounge pour le dessert et un dernier échange avec le chef. Une façon élégante de conclure cette soirée suspendue, où la montagne devient bien plus qu’un décor : un ingrédient à part entière de l’expérience culinaire.

Meribel.net