La Table de l'Ours - 2 Michelin Stars at Olympic Downhill

What to do there

4 things to do

1. 1

   Find the Michelin Star at the Foot of Olympic Glory

   history Free

   La Table de l'Ours sits at the base of the 1992 Olympic downhill - the same Face de Bellevarde where Patrick Ortlieb won gold by 0.1 second. You can see the illuminated Olympic slope from the restaurant at night. Walk to Hôtel Les Barmes de l'Ours in Val d'Isère center at the foot of La Face de Bellevarde piste and look UP at the mountain. During the day, watch skiers descend the Olympic line. At night, the slope is illuminated. Ask hotel staff: 'Can you point out the exact Olympic downhill route from 1992?' This is where champions descended and where you'll dine with La Face watching over you.

   BACKUP: If weather blocks views, ask hotel concierge for historical photos or maps showing the restaurant's position at the foot of La Face. The geography is the story - Olympic mountain meets Michelin plate.

   Log Memory
2. 2

   Request the Table by the Fire Facing La Face

   wine Price: very high

   La Table de l'Ours offers elegant dining with roaring fire, dark wood, sumptuous furnishings under Chef Antoine Gras, with head sommelier Magali Delalex as spokesperson for Savoie winemakers - she KNOWS the local terroir. Book 2-3 weeks ahead (+33 4 79 00 60 37) and say explicitly: 'Table by the roaring fire with view of La Face de Bellevarde, please.' Once seated, order the wine pairing menu focusing on Savoie/Rhône progression. Ask Magali (if she's serving) to guide you from light Jacquère (Apremont) → Roussette (Frangy) → aged Mondeuse (Arbin) - the full Alpine arc from a Savoie expert.

   BACKUP: If your preferred table is unavailable, any seat works - but mention you chose the restaurant specifically for its position at the foot of the Olympic downhill. The staff will ensure you feel the connection.

   Log Memory
3. 3

   Decode Savoie's Wine Arc from a Spokesperson

   wine Price: very high

   Head sommelier Magali Delalex is the official spokesperson for Savoie winemakers - she represents the ENTIRE region and knows every producer, terroir, vintage story. When she or another sommelier presents the first Savoie wine, ask: 'Can you show me Savoie's full progression tonight - from lightest Jacquère to aged Mondeuse?' This signals you're serious. Listen for details about Apremont (limestone scree from 1248 landslide), Roussette's noble status, Mondeuse's rarity. Take notes and ask which producers she's most proud to represent.

   BACKUP: If Magali isn't serving, ask any sommelier: 'Which Savoie wine on your list would Magali Delalex recommend as the signature?' Then order it and request the story. Her influence is in the cellar even if she's not in the room.

   Log Memory
4. 4

   Toast to the Sister Restaurant with a Green Star

   Optional

   adventure Price: very high

   If La Table de l'Ours is booked, Ursus (same hotel, Les Barmes de l'Ours) offers 1 Michelin star PLUS a green star for sustainability. Chef Clément Bouvier focuses on locally sourced cheese with extensive wine list - the green star means they're obsessed with Alpine terroir and low-impact sourcing. If La Table is unavailable, book Ursus instead and request the cheese selection (Chef Bouvier's specialty) paired with Savoie wines. Ask: 'What does the green Michelin star mean for your wine sourcing?' Order Beaufort cheese (18-month aged) with Roussette - the pairing locals die for.

   BACKUP: If both are fully booked, visit the hotel bar and order a glass of Savoie wine while asking the bartender about the green star philosophy. You're gathering intel for a future visit - and the bar has access to the same wine cellar.

   Log Memory