Photo credit: www.foodandwine.com

Fondue Experience at Hotel Le Coucou Méribel: A French Alpine Delight

Fondue is a timeless culinary delight, combining a medley of cheese, wine, and spices simmered over an open flame. This dish has roots dating back thousands of years, even referenced in Homer’s “Iliad.” Traditionally favored by those living in the mountainous regions, fondue allowed families to create hearty meals from leftover bread and dairy during the colder months. While Swiss culture greatly popularized this dish, it likely originated in the French Rhône-Alpes—an ideal location for savoring high-quality fondue post-skiing adventures.

In the luxurious ski resort of Courchevel, visitors can experience fondue at Hotel Le Coucou Méribel. With 55 elegantly designed rooms and suites, the hotel elegantly merges mid-century modern aesthetics with the cozy charm of a ski lodge. Furnishings by Pierre Yovanovitch exude vintage ski vibes, enhanced by premium amenities such as Le Labo bath products and breathtaking mountain views that resemble artwork.

Guests enjoy a host of luxurious facilities, including a Tata Harper spa and both indoor and outdoor pools, as well as a sauna and jacuzzi. A standout feature is the ski concierge, ensuring visitors are equipped and ready to hit the slopes each morning, with freshly prepped gear and complimentary hot cocoa and croissants waiting to recharge skiers.

After a thrilling day in the snow, the real highlight might just be Le Fumoir, the hotel’s intimate fondue restaurant. According to Kimberley Cohen, co-founder and artistic director at Maisons Pariente, many guests prefer to stay at the hotel for dinner options, with fondue and raclette being top choices for indulging in traditional Alpine cuisines.

The eighth-floor Le Fumoir offers a cozy retreat from the bustling après-ski scene, with capacity for just 20 guests. The ambiance is inviting, featuring a roaring fireplace and fur-lined seating within a wooden enclave that exudes warmth and comfort. Interestingly, this space was originally designed as a smoking room, allowing for a unique experience with enhanced ventilation—perfect for enjoying fondue.

The menu is a celebration of traditional fare, offering local cold cuts, roasted potatoes, cherry tomatoes, pickles, and ample crusty bread, all served alongside a communal caquelon filled with Abondance PDO cheese. This rich, unpasteurized cheese is sourced from the French Alps and is known for its distinctive nutty flavor, complementing a blend of Comté and Meule de Savoie cheeses, which offer a delightful balance of taste and texture. Guests can also enhance their fondue with gourmet additions like porcini mushrooms, truffles, Kobe beef, and caviar.

Beyond Le Fumoir, Hotel Le Coucou features several exquisite dining options. Le Beefbar specializes in some of the finest meats, including Australian wagyu and Japanese Kobe beef, while Biancaneve offers sophisticated dishes featuring langoustines and roasted seasonal vegetables. A glass of Champagne can be enjoyed at Le Bar des Pistes, providing a stunning view of skiers making their way down the mountain. Despite these enticing options, it is the fondue experience that truly elevates this destination.

Cohen advises guests on the best way to savor fondue: “Use dry bread, but watch out for the inadvertent mishap of losing your bread. The unfortunate victim sometimes has to spring for the next bottle of wine.”

Le Fumoir welcomes both hotel guests and the public for dinner from 7:30 p.m. to 10:00 p.m., Saturday to Wednesday during the ski season. Reservations are recommended, with the option to book the entire venue for private events at lecoucoumeribel.com/restaurant-bar. Room rates at the hotel begin at $900 per night.

Source
www.foodandwine.com